Those seasonings are very typical to all French Canadian toutieres. But meat pies are made all over the world and seasonings will vary widely by region. You can opt for a more traditional mix of sage, thyme and allspice (British), cumin, oregano, chili powder (Latin), allspice, dill, nutmeg (Swedish). Or just salt and pepper and garlic.

I don't know why you couldn't use whatever combination of spices/seasonings you prefer.

"I don't know why you couldn't use whatever combination of spices/seasonings you prefer." It's because I live with a bunch of French people. LOL, really, I was trying to keep it traditional and it was my daughter who made them. Her father is French Canadian, although not brought up with any tradition, we thought we would go that route. If I try again, I think I will go more the British route. The funny thing is my husband hates that I can never follow a recipe exactly. I don't think the tourtiere will fly with him either....hm, exact recipe! Kidding, of course.

Thanks, btw.

I make Ann T's tourtiere recipe every year. Her spice mix is listed below. Jasdip also post a tourtiere recipe a while ago. Her spice blend is listed below Ann's. Both recipes also use onions & garlic. The combo of allspice, nutmeg, & cloves with meat doesn't taste weird to me at all. That combo used with tomato sauce was very typical of the dishes my Greek family prepared.

Ann T's list:

2 Tablespoons chopped
celery leaves
2 Tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary (or more)
salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice, more to taste

Jasdip's list:

1/2 tsp ground savory
1/3 tsp dried thyme
1/4 tsp ground cloves
1/4 tsp celery salt
1/4 tsp nutmeg
1 tsp dried parsley
pinch of sage

Great. Copied and e-mailed to me. Thanks. I bet it was the full tsp of cinnamon that threw my friend off. I have my more family coming in the new year (the French side) so I might even try it again. I will wait until after Christmas Eve after I can fairly criticize it (once we have actually eaten it).

Cookie, my recipe is from my ex-hubby who originated from Quebec City. He'd make it every Christmas Eve. Now I've got the urge to make one!

Here's another recipe by Anna Olsen, who you'd know from Food Network. It just uses allspice as the sweet spice.

Anna Olsen's Tourtiere

Jasdip, that recipe looks really good too. I actually love the addition of allspice to meat dishes, even those that don't have tomato. It's very difficult for me to not use allspice in beef stew, pot roast, sprinkled around turkey/chicken as they roast, etc. When I don't use it, I think something is missing.

The family recipe that was given to me by a French Canadian called for 2 Tbs. Bell's Seasoning, salt, pepper, 1 tsp. crushed red pepper, 1/4 tsp. ground cloves. (This is for 2 pies.) I also have a recipe from the newspaper that calls for 1 1/2 tsp. poultry seasoning, salt, pepper, and a pinch each of cinnamon & cloves. (This is for 1 pie.) Both recipes come out good.

My family doesn't care for the traditional Tourtiere recipe. I omit the allspice and cloves. Instead use sage, parsley, thyme and rosemary. Sometimes I just use poultry seasoning. Always onion and celery.

A must have is my homemade chile sauce on the side.