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Turkey Breast Pie For Passover

Turkey Breast Pie for Passover recipe image
This savory Passover dish features ground turkey breast or cubed turkey simmered with aromatic herbs and garlic. The meat is combined with soaked matzot, pine nuts, and eggs to create a rich, textured pie. Baked until golden, it serves as a traditional and satisfying holiday main course.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1450.5
Dietary: Gluten-free
Description
This savory Passover dish features ground turkey breast or cubed turkey simmered with aromatic herbs and garlic. The meat is combined with soaked matzot, pine nuts, and eggs to create a rich, textured pie. Baked until golden, it serves as a traditional and satisfying holiday main course.
Ingredients
  • 2 Matzot; regular*
  • 1 1/2 cup Chicken broth;cold
  • 1 1/2 pound Ground turkey breast -OR:
  • 1 1/2 pound Turkey breast; cubed*
  • 1/2 cup Olive oil
  • 1 teaspoon Salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 ds Nutmeg
  • 1 Bay Leaf
  • 1 teaspoon Sage; dried -OR:
  • 2 Large fresh sage leaves
  • 1 Garlic Clove;large
  • 1/2 teaspoon Rosemary;dried, wrapped in
Directions
  1. 1
    cheesecloth 1/4 c Pine nuts 2 Eggs;slightly beaten Matza meal* 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
  2. 2
    pour broth over them.
  3. 3
    In a large saucepan, place meat and oil and season with salt, pepper and nutmeg.
  4. 4
    Add bay leaf, sage, garlic and rosemary and saute, stirring frequently until meat is dark brown on all sides.
  5. 5
    (If dried sage is used, enclose it in the cheesecloth with the rosemary.If you using ground turkey,
  6. 6
    add garlic and bay leaf to this cheesecloth bundle).
  7. 7
    Transfer meat to a dish to cool.
  8. 8
    Remove and discard bay leaf, sage, garlic and rosemary.
  9. 9
    Add nuts to saucepan with oil and saute for 2 to 3 minutes.
  10. 10
    Drain excess liquid from the matzot, but do not squeeze dry.
  11. 11
    Add soaked matzot to the saucepan and turn heat off.
  12. 12
    If using cubed turkey breast, grind it now and return to the saucepan.
  13. 13
    Add beaten eggs and mix thoroughly.
  14. 14
    Oil a 9 inch cake pan and sprinkle with matza meal.
  15. 15
    Pour meat mixture into it; level it with a spatula.
  16. 16
    With a small ladle, make three depressions near the centre and place 1 egg yolk in each depression.
  17. 17
    Bake in 375F (191C) oven for 1/2 hour

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1450.5kcal
% Daily Value *
Total Fat 67.4g104%
Saturated Fat 12.9g65%
Cholesterol 328.7mg110%
Sodium 5165.1mg216%
Total Carbohydrate 63.6g22%
Dietary Fiber 32.4g130%
Sugars 1.0g
Protein 128.7g258%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, black, breast, brothcold, chicken, clovelarge, cubed, dessert, dried, fresh, freshly, ground, holiday, italian, large, leaf, leaves, matzot, nutmeg, oil
Read it online: https://www.chefs-mate.com/recipe/turkey-breast-pie-for-passover/