It is my understanding that French Canadians include this meat pie in their holiday celebrations...usually served after Christmas Eve mass.  It's accompanied by sweet pickle relish...

Filling:

1 pound ground pork
1/2 pound ground veal
(I've also used 1 pound ground sirloin and 1/2 pound ground pork)
3/4 cup (1 large onion) chopped
1/2 teaspoon salt
1/2 teaspoon dried sage leaves
1 garlic clove, minced
Dash nutmeg
Dash pepper
1/2 cup boiling water
1/4 cup dry bread crumbs

Crust:

Your favorite pie crust recipe...enough to make a top and bottom crust.
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon tarragon leaves (dried)

In large skillet, combine pork, veal, onion, salt, sage, garlic, nutmeg and pepper.  Cook over medium heat until lightly browned..  Add boiling water; simmer uncovered 20 to 30 minutes.  Remove from heat, drain.  Stir in dry bread crumbs and let cool (15 - 20 minutes).

Prepare pie crust.  Heat oven to 425 (F).  Line pie plate with one pie crust and spoon in the filling.  Cover with second crust and slit the crust in several places (design?).  Evenly sprinkle paprika, salt and tarragon over the top.  Bake at 425 (F) for 25 to 30 minutes or until golden brown.

​6 servings.

If you want a delicious variation/change to this wonderful Thanksgiving tradition, this recipe might just be the thing.

Here is the recipe:

Ingredients

9-inch unbaked single-crust pastry
2 eggs (room temperature is best)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1 16-oz can of pumpkin
1 2/3 cup eggnog

Directions

Heat oven to 425 (F).  Prepare pastry.  In large bowl, beat eggs slightly.  Add remaining ingredients; blend well.  Pour into pastry-lined pan.  Bake at 425 (F) for 15 minutes.  Reduce oven temperature to 350 (F) and continue baking 45 minutes or until knife inserted near center comes out clean.  Cool.  Serve plains or with whipped cream or ice cream (vanilla).

This recipe came from my mother.  I do not know where she ever found it although I suspect it was on the back of a bag of Ocean Spray Cranberries.  It was part of our Thanksgiving and Christmas feast from the 1950 thru the 1989...when she died.  Here is that recipe.  Three minor things to note when making this:  1)  It is good to let it set/marinate for a good 24 hours before serving. 2)  A slight change/addition might be a MacIntosh apple, cored and peeled and chopped.  3)  Mom used a food mill/grinder (food processors were not around) and that provides the best consistency.  I use a food processor when making it because I do not have a food mill/grinder.

Ingredients

2 cups cranberries (fresh or frozen) (1 12-oz bag is enough)
1 medium navel orange, quartered, ends removed
3/4 to 1 cup sugar

Directions

1.  Slice unpeeled orange into eighths.  Place the cranberries, orange and sugar in food processor.  Pulse until evenly chopped.
2.  Store in refrigerator or freezer.