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
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°F oven for 8-10 minutes.