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Name: Turkey Breast Pie for Passover
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 2 Matzot; regular*; Matza meal*; 1 1/2 c Chicken broth;cold; 1 ds Nutmeg; 1/2 c olive oil; 1 ts -salt; 1/2 ts Rosemary;dried, wrapped in; 1 1/2 lb Ground turkey breast -OR:; 1 1/2 lb Turkey breast; cubed*; 1 Garlic clove;large; 1/4 ts -freshly ground black pepper; 2 -large fresh sage leaves; 2 Eggs;slightly beaten; 1 Bay leaf; 1/4 c Pine nuts; 1 ts Sage; dried -OR:; 3 Egg yolks

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INGREDIENTS

2 Matzot; regular*
Matza meal*
1 1/2 c Chicken broth;cold
1 ds Nutmeg
1/2 c olive oil
1 ts -salt
1/2 ts Rosemary;dried, wrapped in
1 1/2 lb Ground turkey breast -OR:
1 1/2 lb Turkey breast; cubed*
1 Garlic clove;large
1/4 ts -freshly ground black pepper
2 -large fresh sage leaves
2 Eggs;slightly beaten
1 Bay leaf
1/4 c Pine nuts
1 ts Sage; dried -OR:
3 Egg yolks

Servings

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 centre and place 1 egg yolk in each depression. Bake in 375F oven for 1/2 hour.

NOTES

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Turkey Breast Pie for Passover

2 Matzot; regular*
 Matza meal*
1 1/2 c Chicken broth;cold
1 ds Nutmeg
1/2 c olive oil
1 ts -salt
1/2 ts Rosemary;dried, wrapped in
1 1/2 lb Ground turkey breast -OR:
1 1/2 lb Turkey breast; cubed*
1 Garlic clove;large
1/4 ts -freshly ground black pepper
2 -large fresh sage leaves
2 Eggs;slightly beaten
1 Bay leaf
1/4 c Pine nuts
1 ts Sage; dried -OR:
3 Egg yolks

*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 centre and  place 1 egg yolk in each depression. Bake in 375F oven for 1/2 hour.

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Nutrition

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Serving Size: 1 Serving (306g)
Recipe Makes: 6 Servings

Calories: 294
Calories from Fat: 238 (81%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 5.3g
Cholesterol 839.1mg		258 %
Sodium 420.4mg		14 %
Potassium 108.4mg		3 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 294

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