| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | Turkey | 1 | Servings | |
INGREDIENTS
| I.E.S.JJGF65A—– | ||
| PHILLY INQUIRER—– | ||
| 2 | c | Peanuts; unsalted — dry |
| Roastd | ||
| 1/8 | ts | Cayenne — to 1/4 ts. |
| 6 | c | Bread cubes |
| 2 | Eggs — lightly beaten | |
| 1 | ts | Salt |
| 1/4 | c | Peanut oil |
| 1/2 | ts | Black pepper; to 1 ts — |
| Fresh | ||
| 1/2 | c | Chicken or turkey broth to |
| Ground pepper | ||
| 1 | c | Same |
INSTRUCTIONS
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 1/2 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.. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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