Turkey Breast Pie for Passover

Break matzot directly into a shallow bowl and pour the cold chicken broth over them, allowing the matzot to soften for 2–3 minutes until they reach a paste-like consistency.

Heat ½ cup olive oil in a large heavy skillet over medium heat, then add the cubed turkey breast and cook, stirring occasionally, until the meat is no longer pink.

Mince the large garlic clove finely and add it to the skillet along with the salt, freshly ground black pepper, a dash of nutmeg, bay leaf, dried sage (or fresh sage leaves), and the rosemary wrapped in cheesecloth; stir well to distribute the seasonings.

Add the softened matza-broth mixture to the skillet with the cooked turkey and stir to combine thoroughly until the mixture is evenly distributed.

Stir in the pine nuts and the slightly beaten eggs, mixing gently until all ingredients are fully incorporated; the mixture should have a binding, cohesive texture.

Sprinkle the matza meal over the turkey mixture and fold it in carefully until the meal is absorbed and the mixture firms up slightly.

In a separate bowl, lightly beat the 3 egg yolks and prepare to use them as a binding agent for the final assembly.

Transfer the turkey mixture to a 9-inch baking dish or pie pan, pressing it gently into an even layer; brush or drizzle the beaten egg yolks over the top to create a golden crust.

Preheat the oven to 375°F (190°C) and bake the pie for 40–45 minutes until the top is golden brown and a knife inserted into the center comes out hot.

Remove the pie from the oven and let it rest for 5 minutes before cutting; remove the bay leaf and cheesecloth-wrapped rosemary if they remain visible on the surface.

Slice the pie into 4 equal portions and serve warm, ensuring each serving includes a balance of the turkey, matza, and pine nuts.