Mrs. Holland's Thanksgiving Holiday Tukare Meat Pie Recipe

"Tukare is a name taken from tourtière, a meat pie traditionally served on Christmas Eve in French Canada."

1 pound white russet potatoes (2 to 3 medium), peeled and quartered
1 pound ground sausage meat, or link sausage removed from the casing
(see note)
1 large onion, diced
8 ounces sharp cheddar cheese, grated

Pastry for 2-crust pie Preheat oven to 350 degrees F. In a medium pot, bring potatoes to a boil and simmer until tender, about 20 minutes.

Meanwhile, heat a medium skillet over medium heat. Crumble sausage into pan and cook, stirring frequently, until no more pink remains. Add onion and continue cooking until onion is translucent and sausage is cooked through.

Remove sausage from pan and set aside, leaving excess drippings in pan. When potatoes are cooked through, peel and press through a ricer or mash with a fork. If they are dry, add a tablespoon or so of the cooking water.

Toss potatoes and cheese with sausage.

Line a 9-inch pan with one round of unbaked pie pastry and spoon in sausage mixture. Top with a second round of pie pastry and crimp edges. Bake for 50 to 55 minutes, or until crust is browned. Remove and let sit for 15 minutes before cutting.

Note: This recipe lends itself to all sorts of flavors. Try hot Italian sausage with mozzarella and basil, or breakfast sausage with Gouda. It also is a great place for leftovers. Throw in a handful of leftover peas or carrots or use leftover mashed potatoes.

Makes 6 to 8 servings

Source: "Endangered Recipes: Too Good to be Forgotten" by Lari Robling (Stewart, Tabori & Chang, 2003)