Turkey Breast Pie for Passover

Ingredients

• 2 matzot, regular
• 1½ cup chicken broth, cold
• 1½ lbs ground turkey breast or 1½ lbs turkey breast, cubed
• ½ cup olive oil
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• 1 dash nutmeg
• 1 bay leaf
• 1 tsp sage, dried or 2 large fresh sage leaves
• 1 garlic clove, large
• ½ tsp rosemary, dried, wrapped in cheesecloth
• ¼ cup pine nuts
• 2 eggs, slightly beaten
• matza meal
• 3 egg yolks

Procedures

1. In a large saucepan, place meat and oil and season with salt, pepper and nutmeg.
2. Add bay leaf, sage, garlic and rosemary and saute, stirring frequently until meat is dark brown on all sides.
3. Transfer meat to a dish to cool.
4. Remove and discard bay leaf, sage, garlic and rosemary.
5. Add nuts to saucepan with oil and saute for 2 to 3 minutes.
6. Drain excess liquid from the matzot, but do not squeeze dry.
7. Add soaked matzot to the saucepan and turn heat off.
8. If using cubed turkey breast, grind it now and return to the saucepan.
9. Add beaten eggs and mix thoroughly.
10. oil a 9 inch cake pan and sprinkle with matza meal.
11. Pour meat mixture into it; level it with a spatula.
12. With a small ladle, make three depressions near the centre and place 1 egg yolk in each depression.
13. Bake in 375 °F oven for ½ hour.