• 1 tbsp olive oil (omit if using giblets)
• 1 cup chicken livers (about 6 oz), trimmed and halved, or finely chopped, cooked giblets. (For a vegetarian version,
• use 2 cups sauteed mushrooms instead)
• Kosher salt and freshly ground pepper
• 9 unsalted matzahs, broken up
• 1 stick unsalted butter or margarine
• 1 large onion, chopped
• 2 celery stalks, chopped fine
• 3 garlic cloves, minced
• 1/2 cup chopped fresh Italian parsley
• 3 to 4 tbsp Creole seasoning, such as Tony Chachere’s
• 1/2 cup chicken broth (or vegetable broth for vegetarian version)
• 1 large egg

Preheat 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 each 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 (but don’t wash the skillet). Let livers cool slightly and then chop.

Meanwhile, place the matzahs 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 matzahs with your hands. Dry the bowl; return the matzahs to the bowl.

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

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

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.

Yield: 8 to 10 servings, 7 cups