Ingredients:
2 cups chopped celery and leaves
½ cup chopped onion
½ teaspoon celery salt
¼ teaspoon pepper
¼ cup butter or margarine
1 cup chopped roasted peanuts
½ cup chicken broth or water
3 cups bread crumbs (from crust less day-old bread)

Sauté celery, onion and seasonings in butter for about five minutes or until tender. Add peanuts, chicken broth, and bread crumbs. Toss to mix thoroughly. Yields about five cups. Stuff loosely in turkey.* Should there be extra dressing, bake separately in a lightly greased baking dish. You’ll need about ½ cup of stuffing per pound of turkey. Dressing is done when it reaches and internal temperature of 165 to 170 degrees.

* Note: May also serve as an accompaniment to quail, pork chops, roasts, and fish.

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