Bruno Lopez's Turkey Stuffing Quenelles

Servings: 13 to 15

Prep Time: 20 min

Cook Time: 8 to 10 min


3 Tbsp; olive oil

3 onions, chopped

4 stalks celery, chopped

2 Tbsp; garlic, chopped

3 cups; gizzard, chopped

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

2 Tbsp; parsley, chopped

3 tsp; sage, ground

4 cups; chicken broth

2 eggs, beaten to taste

salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. Place on a cookie sheet and bake in a 350°F oven for 8-10 minutes.