Yield: 6 servings
|2 cups||Shelled peanuts|
|1½ cup||Toasted bread crumbs|
|2 tablespoons||Melted butter|
|1 \N||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.
From: 200 Years of Charleston Cooking Shared By: Pat Stockett