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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