| 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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