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1
Preheat the oven to 350 degrees .
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2
Generously grease a 9 x 9 inch glass baking dish or casserole.
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3
If using the livers, heat the oil in a heavy medium skillet over medium heat.
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4
Carefully add the livers and sprinkle with 1/8 teaspoon kosher salt and pepper.
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5
Cook, turning often and scraping the bottom of the pan, until livers are browned but still pink in the center, about 4 minutes.
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6
Transfer to a small bowl (dont wash the skillet).
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7
Let livers cool slightly and then chop.
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8
Meanwhile, place the matzohs in a large bowl and cover with cold water.
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9
Let stand, pressing them down into the water, until softened, about 10 minutes.
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10
Drain in a fine-mesh strainer, pressing out the water and breaking up the matzohs with your hands.
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11
Dry the bowl; return matzohs to the bowl.
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12
In the same skillet, over medium heat, melt all but 1 tablespoon of the butter.
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13
Add the onion, celery and garlic and cook, stirring often, until tender, 8 minutes.
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14
Stir in the parsley, creole seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper.
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15
Cook, stirring, 1 minute.
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16
Scrape the mixture into the matzohs.
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17
Add the livers or giblets (or mushrooms), broth, and egg and mix well.
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18
Transfer to the prepared baking dish and dot with the remaining 1 tablespoon butter.
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19
Cover with foil and bake for 45 minutes.
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20
Uncover and bake until the surface is browned and crisp, 15 to 20 minutes longer.
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21
Serve hot, with turkey gravy if you like.
