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