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Sylvia, I made your tourtiere, and it was delicious.

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Joined: Dec 24, 2005


Posted to Thread #13795 at 1:12 pm on Feb 15, 2009

We needed a meal to make ahead at home and cook later at our cottage. It was perfect. I made the filling the day before, and assembled the tourtiere and baked it the next day while we had appetizers. I confess that I used a Pillsbury pie crust. The tourtiere was hearty and just right on a cold evening. It served eight of us, and everyone gobbled it down. Many thanks for posting it.


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