Peanut dressing - slc
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Celery; finely chopped |
| ¾ | cup | Onion; finely chopped |
| ½ | cup | Fresh parsley; chopped |
| ¾ | cup | Butter or margarine; melted |
| 12 | cups | Soft breadcrumbs |
| 2 | cups | Salted peanuts; chopped |
| 1 | each | Egg; beaten |
| 1 | tablespoon | Rubbed sage |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 4½ | cup | ;water |
Directions
Saute first 3 ingredients in butter in a large Dutch oven until tender. Add remaining ingredients; stir well. Spoon dressing into a lightly greased 13" x 9" x 2" pan; bake at 350 degrees F for 45 minutes to 1 hour or until lightly browned around edges. Yield: 10 to 12 servings.
Note: Dressing may be spooned into turkey cavities. Spoon any remaining dressing into a lightly greased 2-quart casserole dish; bake at 350 degrees F for 45 minutes.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-25-95