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Old 10-28-2013, 10:28 AM
 
Location: Kanada 🍁
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Since I remember mother used eggs in a stuffing,she kept saying it is a sort of binding process and the filling is more fluffy and less crumbly.Just like when we make meatloaves,the texture is better.
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Old 10-28-2013, 10:30 AM
 
Location: Illinois
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I personally make corn bread dressing. Yes, I include 2-3 chopped boiled eggs
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Old 10-28-2013, 11:13 AM
 
Location: texas
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No eggs raw or cooked. Gma's reciepe is like a cornmeal cornbread recipe. soutcentral Texas style [texmex] with gibblets, veggies, raisins, pecans, and spices.
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Old 10-28-2013, 11:24 AM
 
Location: Wonderland
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Our southern family makes a fabulous cornbread dressing that people fight over to take home. When we've taken it to other events outside our family, people beg for the recipe. It's absolutely DELICIOUS. It's not a dry dressing, it's a wet sort of dressing, crispy around the edges and on top, but almost a pudding like texture underneath - a bread pudding sort of texture. It is NOT chunky in any way - all the ingredients are diced up or crumbled very finely.

We boil about 6-8 eggs in our large recipe (two skillets of cornbread go into this) and dice them up very finely in this recipe. We also add a bit of the finely diced eggs to the gravy as well. We don't use this dressing to stuff the turkey - we bake it separately. It's baked with chunks of chicken meat on top of it.

Fab!!!
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Old 10-28-2013, 12:37 PM
 
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Corn bread stuffing is too sweet to me, I think stuffing should be savory not sweet, I make mine with sausage meat ,veg ect but this year having Thanksgiving in the South I'll be making both kinds.
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Old 10-28-2013, 01:01 PM
 
Location: Alaska
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No eggs in mine and before this thread had never heard of such. The 'binding' agent I use is a little melted butter.
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Old 10-28-2013, 01:04 PM
 
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^^Me too. I've never heard of putting eggs into stuffing! (I use a LOT of melted butter!!!)
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Old 10-28-2013, 01:29 PM
 
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Quote:
Originally Posted by Supplies View Post
Some people say not to add eggs, I've always added one or two eggs, do eggs make that much of a difference ?
Gross!
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Old 10-28-2013, 01:30 PM
 
Location: Wonderland
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Quote:
Originally Posted by Supplies View Post
Corn bread stuffing is too sweet to me, I think stuffing should be savory not sweet, I make mine with sausage meat ,veg ect but this year having Thanksgiving in the South I'll be making both kinds.
We don't make ours sweet - it's savory. It's only sweet if you add sugar - which we don't.

We make the cornbread from scratch. Then without giving away the recipe (my family would kill me!), we add homemade chicken stock, butter, onions, celery, salt, pepper, eggs, small pieces of chicken chopped fine, and some secret seasonings.

We don't add nuts or raisins or anything sweet or chunky, and we don't add lots of spices like thyme or sage or that sort of thing. It's not that that can't taste good, but it's just not the way we make ours.

It's a very old and very "southern country" recipe. It was interesting because both my family and my husband's family make theirs nearly the exact same way, but one family was from Arkansas and the other from Texas. However, one generation back, both families were from the same area of Louisiana...VOILA!
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Old 10-28-2013, 02:13 PM
 
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It's just a binder people, calm down

Yes eggs, depending on the type of dressing/stuffing we are making.

Stock,
Wine,
Cream,
Juices including clam when making an oyster stuffing with fresh ones from Tomales Bay.

Last edited by Bulldogdad; 10-28-2013 at 02:31 PM..
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