Do you love traditional tourtière but need something a bit "lighter"? Try our turkey version!

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Prepare the Tukkay Original Blend tourtière according to the package directions, except: 

• Substitute 1 1/2-2 lbs of ground turkey meat.

• Add 2 cups of water or stock instead of 1 3/4 cups listed on package.

• Everything else is the same.

Don't eat meat? No problem!

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Prepare the Tukkay Original Blend tourtière according to the package directions, except: 

• Add 2 TBSP of neutral oil to pan, such as vegetable, and substitute 1 1/2 lbs of Beyond Meat. Make sure to break up the Beyond Meat very well and cook until fully browned.

• Add the Tukkay Original Blend mix and stir well.

• Add 2 cups of water or stock instead of 1 3/4 cups listed on package.

• Turn off heat, scraping the pan to get up all the bits. Cover and let sit for 5 minutes.

• Fill vegan pie crust and bake.

Here is a take on Pâté Chinois! 

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Prepare the meat according to the directions on the Tukkay Original Blend package. After the meat simmers on the stove, transfer to a 9 x 9 baking dish (or something similar in size). Top the meat with a layer of corn kernals (or creamed corn or a combo of whole and creamed corn) and top that with a layer of mashed sweet potatoes. You could also use white potatoes if you prefer. Bake uncovered for 30 minutes at 350 F. Let rest 5-10 minutes before serving.

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Photo and recipe submitted by:

Kristen G.

Here's an idea for those who want all the flavor of a traditional tourtière but not the cholesterol.

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Cook the filling according to Tukkay Original Blend package instructions, except substitute beef and pork with ground turkey and a chopped onion.

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Once filling is finished serve over fresh kale, topped with mashed sweet potato and some fresh pomegranate seeds for crunch.

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Photo and recipe submitted by:

Kalina Cloutier

A member of our KMG Foods family living in North Carolina sent in this recipe idea.

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Substitute 1 lb smoked pulled pork and 1/2 lb of smoked brisket for the ground meat. Increase water to 2 cups and follow the rest of the package instructions for Tukkay Original Blend.

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Photo and recipe submitted by:

Simon T.

To Prep: Rinse and clean 1 lb of dried Navy beans removing any debris or funky beans. Dissolve 1.5 TBSP kosher salt (or 1 TBSP table salt) with 6 cups cold water. Add cleaned beans and soak covered at least 8 hours.

To cook: First drain and rinse your soaked beans and add to slow cooker. Turn slow cooker to HIGH.

Add full package of Bean Supper Blend and salt pork. Pour 4.5 CUPS of BOILING water over the contents of slow cooker and stir to combine. Cover.

Cook for 4-6 hours, stirring very occasionally if desired. Check for doneness/bean tenderness after 4 hours and adjust time accordingly. Once tender, remove lid and cook uncovered for 1.5 hours.

Turn off slow cooker. Remove salt pork. Optional but encouraged: shred meat and return meat to pot and stir to combine. Let beans rest for 20 mins. Sauce will continue to thicken.

Ingredients for 24 servings
1 package of Tukkay Original Blend
1.5 pounds of ground beef/pork or your favorite meat alternative
4 packages of puff pastry
parchment paper
sheet pan

Instructions
**Keep puff pastry in fridge while preparing meat filling**
1. Prepare the meat filling according to the directions on the package of Tukkay Original Blend, except simmer 10 minutes, not 5.
2. Cool mixture to at least room temp.
3. As mixture is cooling, roll out pastry to remove the creases. Line your sheet pan with parchment paper. Using a 3" round, cut out 12 circles (or squares, whichever shape you'd like) and place your rounds on sheet pan. Add another sheet of parchment on top of first batch of rounds. Repeat process until all pastry is used for 48 rounds. Put in fridge to keep cool while mixture cools.
4. Once mixture is cooled, preheat oven according to pastry instructions.
5. Remove pastry from fridge. Put 1 TBSP of filling in the middle of 6 rounds. Top with the other 6 rounds.
6. Crimp with fork to seal. Repeat until you have 12 filled crimped rounds. Put the extra pastry back in fridge until first batch of 12 filled rounds is done.
7. Bake according to pastry instructions.
8. Repeat with second batch of 12 filled rounds.
9. Serve with assorted condiments. (ketchups, mustards, cranberry sauces, and/or chutneys)
10. Devour