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Published October 14, 2008 06:42 pm - This pork and apple tourtiere, or savory pie, costs just $1 per serving. It’s based on the sumptuous meat pies served during the holidays in Quebec. AP: Turkey Day can be perfect for potluck The Associated Press
Preparing an entire Thanksgiving feast can require some serious kitchen gymnastics to get everything to the table at once. But with skyrocketing food costs, juggling the hit on your food budget might be an even bigger challenge this year. Thankfully, the Turkey Day meal is perfect for potluck. The most practical way to do this is for the host to prepare the turkey, while each guest brings a hot or cold side or dessert. Just be sure to ask guests ahead of time what they plan to bring so you don’t end up with eight varieties of cranberry sauce. And in some cases, it will be easier to simply assign a side to each guest (leaving the particulars of the recipe to their discretion). As you coordinate with your guests, keep in mind which dishes will need to be heated in the oven or on the stovetop so you don’t end up with a traffic jam in the kitchen. If you’ll be a guest at a potluck Thanksgiving, think portable when you consider what to make. It’s always best to bring something that fits into a single box or container and doesn’t require a lot of assembly or additional cooking. This pork and apple tourtiere, or savory pie, costs just $1 per serving. It’s based on the sumptuous meat pies served during the holidays in Quebec. The filling is made with inexpensive ground pork and seasoned with sautéed onions, bacon and ground nutmeg. Diced apples provide a tart, sweetness to balance the savory flavors of the other ingredients. The pie, which travels well, calls for a ready-made pie crust. If you like, you can cut costs a bit more by making a crust from scratch. If you do buy the crust, look for store brands, which are as good as name brands and usually cost less. You can make the pie the day of the gathering and reheat it just before serving. To make the pie in advance, follow the recipe but don’t bake the pie. Instead, store it, wrapped in plastic, in the refrigerator for up to two days or in the freezer for up to two months. When ready to bake and serve, unwrap the pie and cook as indicated in the recipe, adding 10 minutes to the cooking time if the pie was refrigerated or 25 to 30 minutes if frozen. Pork, apple tourtiere Start to finish: One hour, 20 minutes (25 minutes active) Servings: Eight 15-ounce package refrigerated ready-made pie crusts (Two crusts) 3 slices bacon, finely chopped 
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