“This is really a country Jewish recipe concocted by my mother, Myrtle Zoller, and our housekeeper, Vinie Williams, to be served at Passover,” recounted Anne Zoller Kiefer [of New Orleans, Louisiana].
Game plan: For a vegetarian version, instead of adding liver or giblets, sauté 2 cups of sliced flavorful mushrooms in the olive oil and use vegetable broth. Ms. Kiefer likes to serve this “yummy, not bland dish” with turkey gravy, but not for her vegetarian daughter.
Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.
This recipe was featured as part of our Southern Seder menu.
From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...