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Alex Trebek's Tourtiere Trebek
Ready in: 2-5 hrs 
Difficulty: 3/5
INGREDIENTS:
1 pound ground pork
3/4 pound ground veal
1 large onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1/4 cup red wine, beef stock or water
1/2 cup fresh bread crumbs
salt and pepper
1 pastry for double-crust pie (9 inch)
milk or lightly beaten egg
DIRECTIONS:
In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.
Drain fat. Stir in bread crumbs, and salt and pepper to taste. Let cool for about 45 minutes.
Roll out pastry and line a 9-inch pie plate. Spoon in filling; cover with pastry. Cut steam vents in top and seal edges. Brush lightly with milk or egg. Bake in 350 degrees F oven for 1 hour or until pastry is golden brown.
NUTRITION:
This Alex Trebek's Tourtiere Trebek recipe from CDKitchen serves/makes 6
Recipe ID: 48839
REVIEWS:
Guest: Kerry Napper, Davidson, NC 2009-04-16
My grandmother who moved here from Italy when she was 9 would go to the local bakery in Rhode Island and buy a Canadian Pork Pie remove the filling and use it to stuff her ravioli or cannelloni. This is the perfect stuffing for both...and I am a very tough critic. This tastes right from the best Italian restaurant you have ever been to...Thank you Alex for providing for me a part of my Grandmother that I would have not been able to pass down as I don't live in Rhode Island and I am sure the bakery has long since closed.
Guest: JerseyJim 2009-12-18
I found it to be tasty but dry. The dryness was probably because the 85% lean ground pork used. I guess I should have used a fattier ground pork or added some of the pan drippings to the pie. I also think he recipe could have benefitted from 8 oz of mushrooms. It's a very rich and nourishing pie, a less lean ground pork and mushrooms would make this a 4 or even 5!
