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 ts Sage; dried -OR:
1 1/2 c Chicken broth;cold 2 -large fresh sage leaves
1 1/2 lb Ground turkey breast -OR: 1 Garlic clove;large
1 1/2 lb Turkey breast; cubed* 1/2 ts Rosemary;dried, wrapped in
1/2 c Olive oil -cheesecloth
1 ts -salt 1/4 c Pine nuts
1/4 ts -freshly ground black pepper 2 Eggs;slightly beaten
1 ds Nutmeg Matza meal*
1 Bay leaf 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
To quote the author,”This delightful Passover dish must have been
brought to Italy by the Spanish refugees nearly five hundred years
ago, since its name and preparation are close to the Picadillo of
Spain and south America which is usually made with beef.”
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