Yields about 5 cups stuffing/dressing.
2 cups chopped celery (ribs and leaves)
1/2 cup chopped onion
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1 cup chopped roasted peanuts
1/2 cup chicken broth or water
3 cups bread crumbs (from crustless day-old bread)
Saute celery, onion and seasonings in butter for about five minutes
or until tender. Add peanuts, chicken broth and bread crumbs. Toss
to mix thoroughly. Stuff loosely into turkety or bake in a lightly
greased baking dish. Dressing is done when it reaches an internal
temperature of 165 to 170 degrees. May also be served as an accompaniment
to quail, pork chops or roasts.
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