Bruno Lopez's Turkey Stuffing Quenelles

Courtesy of Chef Bruno Lopez, The Ritz-Carlton, Marina Del Rey

• 3 Tbsp. olive oil
• 3 onions, chopped
• 4 stalks celery, chopped
• 2 Tbsp. garlic, chopped
• 3 cups gizzard, chopped
• 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing
• 2 Tbsp. parsley, chopped
• 3 tsp. sage, ground
• 4 cups chicken broth
• 2 eggs, beaten to taste
• salt and pepper

Heat oil in a large skillet over medium heat. Add the onion, celery and garlic, and saute for a few minutes until the onions and celery are tender. Add the chopped gizzard and continue to cook for a few more minutes. In a mixing bowl, combine the stuffing, and the gizzard-vegetable mixture. Add the parsley, sage and broth. Add eggs, salt and pepper to taste. To form the stuffing quenelles, dip 2 same size spoons in warm water. Working together with both spoons, form the stuffing mix into a shape resembling a football.

Place on a cookie sheet and bake in a 350 degrees F oven for 8-10 minutes. Makes 13-15 servings.

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