"Dirty Matzoh" Dressing Recipe

Ingredients

For 8 servings

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

Equipment

Mixing bowl or blender

How to make it

1. 1

   Prepare olive oil, chicken livers, kosher salt and freshly black pepper, matzohs, butter or pareve margarine, onion, celery stalks, arlic cloves, italian parsley, creole seasoning, chicken or turkey broth, and egg as listed.

2. 2

   Combine olive oil, butter or pareve margarine, and egg, kosher salt and freshly black pepper, onion, and celery stalks, and chicken livers, matzohs, arlic cloves, italian parsley, creole seasoning, and chicken or turkey broth in a bowl or food processor.

3. 3

   Whisk or blend until the intended texture is reached, adding a small amount of water if needed.

4. 4

   Taste, adjust the seasoning, and chill briefly if the flavor benefits from resting.

5. 5

   Cook poultry until the thickest portion reaches 165°F.