Turkey Breast Pie For Passover

Recipe Ingredients

2		Matzot - regular*
1 1/2 cups	355ml	Chicken broth - cold
1 1/2 lbs	681g / 24oz	Ground turkey breast -or:
1 1/2 lbs	681g / 24oz	Turkey breast - cubed*
1/2 cup	118ml	Olive oil
1 teaspoon	5ml	- salt
1/4 teaspoon	1.3ml	- freshly ground black pepper
1		Nutmeg
1		Bay leaf
1 teaspoon	5ml	Sage - dried -or:
2 teaspoons	10ml	Fresh sage leaves (large)
1		Garlic clove - large
1/2 teaspoon	2.5ml	Rosemary; dried - wrapped in
1/4 cup	59ml	Pine nuts
2		Eggs - slightly beaten
		Matza meal*
3		Egg yolks

Recipe Instructions

*Matzots and mastza meal may be bought in Jewish grocery stores and many supermarkets *The recipe calls for cubes of turkey breast to be ground; however I think a substitution of pre ground turkey would be acceptable 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 center and place 1 egg yolk in each depression. Bake in 375F oven for 1/2 hour.

Source:
Norman Kolpas

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