Title: Peanut Dressing
Categories: Dressing Nut Peppers Egg Southern
Yield: 2 Quarts

4	c	Shelled, roasted, and ground
		Unsalted peanuts
3	c	Toasted breadcrumbs
5	tb	Melted butter
2		Egg yolks
5	tb	Finely chopped fresh sage
		Salt
		Freshly ground black pepper
2	tb	Chopped hot red pepper or
		Cayenne (optional)
3	c	Chicken stock, fresh or
		Canned (more or less)

Preheat the oven to 350F. Mix the peanuts, breadcrumbs, butter, egg yolks, and sage together. Season as desired with salt and pepper and optional red pepper. Add enough of the stock to make a moist mixture. Place in a greased baking dish and bake 30 minutes. If too dry, heat and add chicken stock to moisten as desired. Halve this recipe if serving with chicken.

DUPREE, Nathalie New Southern Cooking Alfred A. Knopf New York Submitted by John Hartman Indianapolis, IN 16 June 1996

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