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home > recipes > sauces and condiments > dirty matzoh dressing
1 Tbs olive oil 1 cup chicken livers OR 2 cups sautéed mushroom for vegan recipe Kosher salt and black pepper 9 unsalted matzohs broken up 1 stick butter or margarine 1 large onion chopped 2 celery stalks chopped fine 3 cloves garlic minced 1/2 cup chopped Italian parsley 3 to 4 Tbs Creole seasoning 1/2 cup chicken or vegetable broth 1 large egg Season livers with salt and pepper and cook thoroughly in pan with some oil over medium heat. Set aside. Place matzoh in a large bowl, cover with cold water until softened ( about 10 minutes ) When softened press into sieve to rid excess moisture, breaking up matzoh with your hands. Melt margarine ( all but 1 Tbs ) in skillet and add onion, celery and garlic and cook tender. Stir in the parsley, Creole seasoning and salt and pepper to taste. Add mixture to the matzoh in a large bowl. Add the livers ( or mushrooms ), broth and egg and mix well. Place mixture in a glass casserole dish, dot with remaining butter or margarine. Cover with foil and bake in a 350F oven for 45 minutes. Uncover and bake 25 minutes longer until top is browned. Yield 8 servings. Source: adapted from newspaper recipe: Culinary Tales of the Jewish South by Marcie Cohen Ferris

Dirty Matzoh Dressing


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keyword: dirty
keyword: matzoh
keyword: dressing
recipes for sauces
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(posted April 4, 2006)

1 Tbs
olive oil
1 cup
chicken livers OR 2 cups sautéed mushroom for vegan recipe
Kosher salt and black pepper
9 unsalted matzohs broken up
1 stick
butter or margarine
1 large
onion chopped
2
celery stalks chopped fine
3 cloves
garlic minced
1/2 cup chopped
Italian
parsley
3 to 4 Tbs Creole
seasoning
1/2 cup
chicken or vegetable broth
1 large
egg

Season livers with
salt and pepper and cook thoroughly in pan with some oil over medium heat. Set aside. Place matzoh in a large bowl, cover with cold water until softened ( about 10 minutes ) When softened press into sieve to rid excess moisture, breaking up matzoh with your hands. Melt margarine ( all but 1 Tbs ) in skillet and add onion,
celery and garlic and cook tender. Stir in the parsley, Creole seasoning and salt and pepper to taste. Add mixture to the matzoh in a large bowl. Add the livers ( or mushrooms ), broth and egg and mix well. Place mixture in a glass casserole dish, dot with remaining butter or margarine. Cover with foil and bake in a 350F oven for 45 minutes. Uncover and bake 25 minutes longer until top is browned.

Yield 8 servings.

Source: adapted from newspaper recipe: Culinary Tales of the Jewish South by Marcie Cohen Ferris


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