Peanut stuffing

Yield: 1 Servings

Measure Ingredient
\N \N I.E.S.JJGF65A-----
\N \N PHILLY INQUIRER-----
2 cups Peanuts; unsalted -- dry
\N \N Roastd
⅛ teaspoon Cayenne -- to 1/4 ts.
6 cups Bread cubes
2 \N Eggs -- lightly beaten
1 teaspoon Salt
¼ cup Peanut oil
½ teaspoon Black pepper; to 1 ts --
\N \N Fresh
½ cup Chicken or turkey broth to
\N \N Ground pepper
1 cup Same

Coarsely chop the peanuts in a food processor,a cup at a time.Put into a large mixing bowl and set aside.Toast the bread cubes on a baking sheet under a broiler until the cubes are a rich golden color,stirring them occasionally to keep them from burning.Add to the chopped peanuts.Add the salt,black pepper,and cayenne and mix well.. In a medium mixing bowl,lightly beat the eggs,then beat in the oil and ½ cup broth.Add this to the peanut and bread mixture and mix well.The stuffing should be fairly moist; if not,gradually add more broth until the consistency is right.Fill the body and the neck cavities of the turkey and skewer them shut.Do not over stuff.Put leftover stuffing in a casserole and bake along with the turkey for the last 45 minutes of roasting time..

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From: Date: 05/28 File

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