Turkey Breast Pie for Passover

Turkey Breast Pie for Passover Recipe - Ingredients and Preparation

| Servings: 6

Introduction

This Turkey Breast Pie recipe is a delicious and savory dish that is perfect for Passover. It is made with tender turkey breast, matzot, and a blend of herbs and spices that create a flavorful filling. This dish is sure to be a hit at your Passover Seder or any special occasion.

History

Turkey Breast Pie is a traditional dish that has been enjoyed by Jewish families during Passover for generations. It is a comforting and hearty meal that is perfect for celebrating the holiday with loved ones. The combination of turkey breast, matzot, and aromatic herbs and spices creates a dish that is both delicious and meaningful.

Ingredients

2 matzot, regular [1]
1.5 cups cold chicken broth
1.5 lb (680 g) ground turkey breast or 1.5 lb (680 g) turkey breast, cubed [2]
0.5 cup olive oil
1 tsp salt
0.25 tsp freshly ground black pepper
1 dash of nutmeg
1 bay leaf
1 tsp dried sage or 2 large fresh sage leaves
1 large garlic clove
0.5 tsp dried rosemary, wrapped in cheesecloth
0.25 cup pine nuts
2 eggs, slightly beaten
matza meal [3]
3 egg yolks

How to prepare

In a large saucepan, place the meat and oil and season with salt, pepper, and nutmeg.
Add the bay leaf, sage, garlic, and rosemary and sauté, stirring frequently until the meat is dark brown on all sides.
Transfer the meat to a dish to cool.
Remove and discard the bay leaf, sage, garlic, and rosemary.
Add the nuts to the saucepan with oil and sauté for 2 to 3 minutes.
Drain excess liquid from the matzot, but do not squeeze them dry.
Add the soaked matzot to the saucepan and turn off the heat.
If using cubed turkey breast, grind it now and return it to the saucepan.
Add the beaten eggs and mix thoroughly.
Grease a 9-inch cake pan and sprinkle it with matza meal.
Pour the meat mixture into the pan and level it with a spatula.
Using a small ladle, make three depressions near the center and place 1 egg yolk in each depression.
Bake in a 375°F (191°C) oven for 0.5 hour.

Variations

Add diced vegetables such as carrots, celery, and onions to the filling for added flavor and nutrition.
Use ground turkey instead of cubed turkey breast for a different texture.
Top the pie with a layer of mashed sweet potatoes for a twist on traditional shepherd's pie.

Cooking Tips & Tricks

Make sure to season the turkey breast well before cooking to enhance the flavor of the dish.

- Soak the matzot in cold chicken broth to soften them before adding them to the filling.

- Be sure to grease the cake pan and sprinkle it with matza meal to prevent the pie from sticking.

- Use a small ladle to make depressions in the filling and place egg yolks in them before baking to create a beautiful presentation.

Serving Suggestions

Serve this Turkey Breast Pie with a side of roasted vegetables or a fresh salad for a complete and balanced meal. It pairs well with a glass of red wine or sparkling water.

Cooking Techniques

Sauté the turkey breast in oil and seasonings to develop flavor before adding it to the filling.

- Soak the matzot in cold chicken broth to soften them before incorporating them into the dish.

- Bake the pie in a preheated oven to ensure even cooking and a golden brown crust.

Ingredient Substitutions

Use chicken breast or ground beef instead of turkey breast for a different flavor profile.

- Substitute almonds or walnuts for pine nuts if desired.

- Use gluten-free matzot or breadcrumbs for a gluten-free version of this dish.

Make Ahead Tips

This Turkey Breast Pie can be assembled ahead of time and refrigerated until ready to bake. Simply cover the dish with plastic wrap and store it in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Garnish the Turkey Breast Pie with fresh herbs such as parsley or dill before serving for a pop of color and flavor. Serve it on a decorative platter or individual plates for a beautiful presentation.

Pairing Recommendations

This Turkey Breast Pie pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad. It also goes well with a glass of red wine or sparkling water.

Storage and Reheating Instructions

Store any leftovers of the Turkey Breast Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (177°C) for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

- Total Fat: 20g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 2% DV

- Iron: 15% DV

Alergens

Contains eggs and nuts

Summary

This Turkey Breast Pie is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a great option for those looking for a satisfying meal that is also healthy.

Summary

This Turkey Breast Pie is a delicious and comforting dish that is perfect for Passover or any special occasion. With a flavorful filling of tender turkey breast, matzot, and aromatic herbs and spices, this dish is sure to be a hit with your family and friends. Enjoy this savory pie with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Turkey Breast Pie for Passover. It was a sunny spring day, and I had decided to take a leisurely stroll through the bustling market in search of fresh ingredients for my upcoming Passover feast. As I wandered through the colorful stalls filled with vibrant fruits and vegetables, my eyes landed on a small, elderly woman selling an array of spices and herbs.

Intrigued, I made my way over to her stall and struck up a conversation. She told me she was originally from Turkey and had been a chef in her homeland for many years before moving to America. As we chatted, she shared with me the secret to her famous Turkey Breast Pie for Passover.

She began by telling me that the key to a delicious Turkey Breast Pie for Passover was in the spices. She explained that a blend of cinnamon, cumin, and paprika would give the dish a rich, savory flavor that would complement the turkey perfectly. She also stressed the importance of using fresh herbs, such as parsley and dill, to add a burst of freshness to the dish.

As she spoke, I could almost smell the tantalizing aroma of the spices wafting through the air. I knew then and there that I had to learn how to make this recipe for my own Passover celebration.

The next day, I set to work in my kitchen, carefully following the elderly woman's instructions. I marinated the turkey breast in the fragrant spice blend, allowing the flavors to meld together and infuse the meat with a mouthwatering taste. I then layered the marinated turkey with thinly sliced potatoes, onions, and bell peppers in a buttery pie crust, before baking it to golden perfection in the oven.

When the Turkey Breast Pie emerged from the oven, it was a sight to behold. The crust was flaky and golden, the filling was tender and flavorful, and the aroma that filled my kitchen was absolutely intoxicating. I couldn't wait to serve it to my family and friends at our Passover Seder.

As we gathered around the table that evening, I proudly presented the Turkey Breast Pie for Passover to my loved ones. They oohed and aahed over the dish, marveling at its beauty and savoring each bite. The flavors were a perfect balance of savory and sweet, with the spices adding a depth of flavor that was truly unforgettable.

As we enjoyed the meal together, I couldn't help but think back to the small, elderly woman at the market who had shared her recipe with me. I felt grateful for her generosity and wisdom, and I knew that this recipe would become a cherished tradition in our family for years to come.

And so, every Passover since that fateful day at the market, I have made the Turkey Breast Pie for Passover, always remembering the kind woman who inspired me to create this delicious dish. It brings me joy to share this recipe with my family and friends, knowing that it carries with it a piece of my culinary heritage and a touch of magic from the market that sunny spring day.