christmas dinner recipe

Tourtiere is a traditional French-Canadian pie that usually served on the holiday season. This meat pie can be made with ground beef, ground pork, ground veal or a combination of them. The meat mixture is cooked with onions, potatoes and spice mix and has a super delicious pie crust that melts in your mouth. 

Tourtiere - French Canadian Meat Pie Recipe

(900 grams) Ground beef/pork/veal

potatoes,

Onion,

Celery stalks, chopped

Garlic cloves, minced

Salt

Pepper

Thyme

Ground ginger

cinnamon

Mustard powder

cloves

(300 milliliters) Water/beef broth

Olive oil

(375 grams) All-purpose flour

(230 grams) Cold butter, cubed or lard

baking powder

Water

https://www.youtube.com/watch?v=dMGedTnVRI8

A holiday side that shouldn't be forgotten! 

Classic Creamed Pearl Onions

oz frozen pearl onions

butter

flour

vegetable broth

heavy cream

nutmeg

Salt and pepper

Preheat oven to 375 degrees F and grease an 8x8 baking dish.

Bring a large pot of water to a boil. Once boiling, add frozen onions and simmer for 5-8 minutes or until tender. Drain.

In another large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.

While continuously stirring, slowly add in the heavy cream and broth to saucepan. Simmer another 1-2 minutes over low heat and add nutmeg.

Remove from heat and stir in ¼ cup of the parmesan cheese and season with salt and pepper.

Add onions to sauce and stir until fully combined.

Transfer mixture to the prepared baking dish and top with remaining cheese.

Bake for 30-35 minutes or until top begins to brown.

Grandma&#039;s Oyster Soup is a traditional Christmas menu item. Grab a sleeve of crackers and dig into this soup featuring oysters in a buttery-milk broth.

Grandma's Oyster Soup

oysters (with juice)

milk

salt

black pepper

Pour oyster juice through a sieve to remove grit; reserve juice for soup .

Rinse oysters in cold water in colander to remove any broken shells.

Melt butter in a large sauce pan or soup pot over low heat. Add oysters and gently warm for a few minutes.

Add milk and oyster juice. Continue to heat slowly over low heat, stirring occasionally.

When the broth is warm (not scalded), season slowly with salt and pepper. Taste and continue to season until the milk broth is flavorful.

Serve with crackers or oyster crackers.

Well, Phyllis you are close.  Back in the mid 1940s when I was a teen ager my Mom made oyster stew all winter in Panama City, FL.  She used whole milk and Carnation just as you do. Dad's business  frequently took him to Apalachicola  and he would bring home a 40 lb crocus bag of oysters in shell ($2.00).  He taught me to shuck em.  Mom never used margarine, even during the war.  I sometime had to take cream off top of milk to make the butter with a little hand crank beater.  You missed one essential ingredient: 1 or 2 teaspoons of Worcestershire sauce, that brought out umami before we even heard of umami.  I'm making stew tomorrow. A pint of Pacific extra small ($12.00 @ Walmart  all I could find) is what I will use.  Wish  me luck.  My wife of 68+ years recently died so I am learning to cook some of her favorites and my Mom's stew was one of her favorites.

this is exactly the recipe that my grandmother always made at Christmas Eve for as long as I can remember. It is a cherished memory. after her death, my mother always made it. Once I got married, I kept up the tradition. It’s so exciting to see that others love this too. never had a written recipe. I’ve just made it from memory. It’s nice to have it written down. Thank you so much for doing that and for The special memory. I can’t wait till Christmas Eve. I just may have to have it before.

Delicious! I used my pressure cooker to steam oysters open, with 1 cup of water, (after thoroughly cleaning them with water and a scrub brush). Once pressure cooker heated up, I let them cook for 2 mins then quickly released the pressure. After pouring them into a colander, (lined with cheesecloth), I was able to reserve the juice for the soup and the partially-steamed oysters were easy to get out of the shells.

Great recipe! I've been making Oyster Stew this way for years but have never had a recipe to follow. Quality butter and whole milk are so important. We like a little heat so I add a small amount of Cayenne Pepper (to taste) when heating the stew. Being from Maryland we also love Old Bay Seasoning so I usually put the ole' can on the table for those who want to add in another layer of flavor. Seasonings are added sparingly as we certainly don't want to overpower the stars of the stew, the oysters. Glad to see this recipe. Thank you!

Great recipe and definitely ole time and delicious ! Just made it, yummy !

An addition that puts it over the top is dried minced onion flakes (I add when melting the butter to soften them).  Also use whole milk and real butter...I mean really,  we're not making this very often..indulge!  Our family also had this treat on Christmas eve...Great memories...

Exactly how my 76 year old grandmother used to make it! This is the only recipe I've seen online that is made like this. Thanks for sharing!

Top 3 christmas dinner recipe recipes from across the web

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Top Tags

Tourtiere - French Canadian Meat Pi...

Classic Creamed Pearl Onions

Grandma's Oyster Soup

Top 3 christmas dinner recipe recipes from across the web

The most viewed christmas dinner recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tourtiere - French Canadian Meat Pi...

Classic Creamed Pearl Onions

Grandma's Oyster Soup

The most viewed christmas dinner recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine