Turkey breast pie for passover
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Turkey breast pie for passover
  Turkey    Pie    Passover    Italian    Poultry    Holiday  
Last updated 6/12/2012 1:01:43 AM. Recipe ID 25046. Report a problem with this recipe.
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      Title: Turkey breast pie for passover
 Categories: Italian, Poultry, Holiday
      Yield: 6 Servings
      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
    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
  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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Recipe ID 25046 (Apr 03, 2005)

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