Dirty Matzoh Dressing Recipe - olive oil

Method

• Preheat the oven to 350 degrees .
• Generously grease a 9 x 9 inch glass baking dish or casserole.
• If using the livers, heat the oil in a heavy medium skillet over medium heat.
• Carefully add the livers and sprinkle with 1/8 teaspoon 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 (dont wash the skillet).
• Let livers cool slightly and then chop.
• Meanwhile, place the matzohs 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 matzohs with your hands.
• Dry the bowl; return matzohs to the bowl.
• 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 matzohs.
• 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.
• 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.