Title: Peanut dressing
 Categories: Dressings, Nuts, Peppers, Eggs, Southern
      Yield: 2 Quarts
 
      4 c  Shelled, roasted, and ground
           Unsalted peanuts
      3 c  Toasted breadcrumbs
      5 T  Melted butter
      2    Egg yolks
      5 T  Finely chopped fresh sage
           Salt
           Freshly ground black pepper
      2 T  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