 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.
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