"Dirty Matzo" Dressing - Grandparents.com

This recipe, from Anne Zoller Kiefer of New Orleans, is included in Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris (UNC Press, 2005). “This is really a country Jewish recipe concocted by my mother, Myrtle Zoller, and our housekeeper, Vinie Williams, to be served at Passover,” recountes Zoller Kiefer. For a vegetarian version, instead of adding liver of giblets, sauté two cups of sliced flavorful mushrooms in the olive oil and use vegetable broth. Kiefer likes to serve this “yummy, not bland dish” with turkey gravy, but not for her vegetarian daughter.

1 tablespoon olive oil (omit if using giblets)
1 cup chicken livers (about 6 ounces), trimmed and halved, or finely chopped cooked giblets
Kosher salt and freshly ground black pepper
9 unsalted matzos, broken up
1 stick (8 tablespoons) unsalted butter or pareve margarine
1 large onion, chopped
3 garlic cloves, minced
1/2 cup chopped fresh Italian parsley
3 to 4 teaspoons Creole seasoning (Anne uses Tony Chachere’s)
1/2 cup chicken or turkey broth
1 large egg

1. Preheat oven to 350 degrees. Generously grease a 9- x 9-inch glass baking dish or casserole.

2. If using livers, heat the oil in a heavy medium skillet over medium heat. Carefully add the livers and sprinkle with 1/8 teaspoon each kosher salt and pepper. Cook, turning often and scraping the bottom of the pan, until livers are browned but still pink in the center, about 4 minutes. Transfer to a small bowl (don’t wash the skillet). Let livers cool slightly and then chop.

3. Meanwhile, place the matzos in a large bowl and cover with cold water. Let stand, pressing them down into the water, until softened, about 10 minutes, Drain in a fine-mesh strainer, pressing out the water and breaking up the matzos with your hands. Dry the bowl; return matzos to the bowl.

4. In the same skillet, over medium heat, melt all but 1 tablespoon of the butter. Add the onion, celery, and garlic, and cook, stirring often, until tender, 8 minutes. Stir in the parsley, Creole seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper. Cook, stirring, 1 minute. Scrape the mixture into the matzos.

5. Add the livers or giblets (or mushrooms), broth, and egg, and mix well. Transfer to the prepared baking dish and dot with the remaining 1 tablespoon butter.

6. Cover with foil and bake for 45 minutes. Uncover and bake until the surface is browned and crisp, 15 to 20 minutes longer. Serve hot, with turkey gravy if you like.