I've depended on this recipe since my college roommate shared it with me more than 25 years ago. People are always pleasantly surprised by the unusually combination of ingredients.—Elizabeth Andrews, Mt. Laurel, New Jersey
I’m a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn’t make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it’s good served in small portions with turkey and all the trimmings, too.