The best delicious Turkey Breast Pie For Passover recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Turkey Breast Pie For Passover recipe today!
Hello my friends, this Turkey Breast Pie For Passover recipe will not disappoint, I promise! Made with simple ingredients, our Turkey Breast Pie For Passover is amazingly delicious, and addictive, everyone will be asking for more Turkey Breast Pie For Passover.
What Makes This Turkey Breast Pie For Passover Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Turkey Breast Pie For Passover.
Ready to make this Turkey Breast Pie For Passover Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 Matzot; regular*
1 1/2 c Chicken broth;cold
1 1/2 lb Ground turkey breast -OR:
1 1/2 lb Turkey breast; cubed*
1/2 c Olive oil
1 ts -salt
1/4 ts -freshly ground black pepper
1 ds Nutmeg
1 Bay leaf
1 ts Sage; dried -OR:
2 -large fresh sage leaves
1 Garlic clove;large
1/2 ts Rosemary;dried, wrapped in
-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 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.
Yields
6 Servings
Leave a Reply