Recipe for Turkey Breast Pie For Passover


2 matzot; regular*
1 1/2 cup chicken broth; cold
1 1/2 lb ground turkey breast -or:
1 1/2 lb turkey breast; cubed*
1/2 cup olive oil salt freshly ground black; pepper
1 dash nutmeg
1 bay leaf
1 teaspoon sage; dried -or: large fresh sa
1 garlic clove; large
1/2 teaspoon rosemary; dried, wrapped in cheesec
1/4 cup pine nuts
2 eggs; slightly beaten
1 matza meal*
3 egg yolks


Break matzot directly into a shallow bowl and pour broth over them. In a large saucepan, place meat and oil and season with salt, pepper and nutmeg. Add bay leaf, sage, garlic and rosemary and saute, stirring frequently until meat is dark brown on all sides. (If dried sage is used, enclose it in the cheesecloth with the rosemary.If you using ground turkey, add garlic and bay leaf to this cheesecloth bundle). Transfer meat to a dish to cool.

Remove and discard bay leaf, sage, garlic and rosemary. Add nuts to saucepan with oil and saute for 2 to 3 minutes. Drain excess liquid from the matzot, but do not squeeze dry. Add soaked matzot to the saucepan and turn heat off. If using cubed turkey breast, grind it now and return to the saucepan. Add beaten eggs and mix thoroughly. Oil a 9 inch cake pan and sprinkle with matza meal. Pour meat mixture into it; level it with a spatula. With a small ladle, make three depressions near the centre and place 1 egg yolk in each depression. Bake in 375F oven for 1/2 hour.

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