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 cheesecloth
1/4 c Pine nuts
2 Eggs; slightly beaten
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
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 sauté, 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 sauté 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.