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PEANUT DRESSING

Category:    Chicken, Dressings, Poultry
Yield: 6 servings
 
      2 c  Shelled peanuts                     2 tb Melted butter
  1 1/2 c  Toasted bread crumbs                1    Egg yolk
 
  Broth from fowl
  
  The peanuts should be crisply parched, which means that usually they will
  need to be put into the oven and crisped somewhat before using. Grind the
  peanuts and add the bread crumbs, melted butter and egg yolk. The original
  recipe calls for no liquid, but we found it necessary to moisten the
  dressing somewhat with broth obtained by cooking the neck and giblets of
  the fowl.  We also seasoned the dressing with salt and pepper.
  
  If the chicken is very fat leave out the butter, as there is plenty of fat
  in the peanuts.  This dressing is a favorite in Charleston for chicken and
  turkey.  For turkey, double the recipe.
  

 

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