| 1 | Broth from fowl |
| 2 | the peanuts should be crisply parched, which means that usually they will need to be put into the oven and crisped somewhat before using. |
| 3 | Grind the peanuts and add the bread crumbs, melted butter and egg yolk. |
| 4 | The original recipe calls for no liquid, but we found it necessary to moisten the dressing somewhat with broth obtained by cooking the neck and giblets of the fowl. |
| 5 | We also seasoned the dressing with salt and pepper. |
| 6 | if the chicken is very fat leave out the butter, as there is plenty of fat in the peanuts. |
| 7 | This dressing is a favorite in charleston for chicken and turkey. |
| 8 | For turkey, double the recipe. |
