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