There’s so much to recommend tourtière — it can be made in advance, you can eat it hot or cold, it can be made economically.

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I’ll wager you’re having turkey for dinner on Dec. 25. I know I am, and I’m looking forward to it. Every Christmas, Canadians buy just under three million whole turkeys. Last year, 2.7 million birds went into the oven, which qualifies as 42 per cent of all the turkeys sold that year. This figure is slightly higher from the 2.1 million birds we carved up for Thanksgiving earlier in the year. Those two holidays make up the lion’s share of business for Canada’s 504 turkey farmers.

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When you do the math on just how many people one big bird can feed, it’s not a long shot that most Canadians will enjoy a feast with turkey at the centre of it at some point over the holiday. It’s a meal that tends to cling to the tried-and-true: mashed potatoes with gravy, brussels sprouts, yams, and loads of cranberry sauce to complement the white meat and the dark. There may be some side dishes unique to your family, but the culinary essentials don’t vary much from table to table, year to year. Ahhh, tradition.

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