Peanut Stuffing
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 cups shelled roasted peanuts
4 cups dry bread crumbs
1 medium onion, finely chopped
1/2 cup dry white wine
1/2 cup chicken bouillon
1 egg, beaten
3 tablespoons butter, melted
freshly ground black pepper to taste
Chop the peanuts and brown them in moderate oven (375 degrees F) for 15 minutes. Add remaining ingredients and toss lightly together.
Makes about 8 cups
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 cups shelled roasted peanuts
4 cups dry bread crumbs
1 medium onion, finely chopped
1/2 cup dry white wine
1/2 cup chicken bouillon
1 egg, beaten
3 tablespoons butter, melted
freshly ground black pepper to taste
Chop the peanuts and brown them in moderate oven (375 degrees F) for 15 minutes. Add remaining ingredients and toss lightly together.
Makes about 8 cups
