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Old 10-30-2013, 08:13 PM
 
Location: Arizona Desert
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I use half cornbread and half white bread. I melt a stick of butter, add a can of chicken broth, chopped celery (leaves and all) and onions and cook until the veggies are done. I add this to the bread mixture along with 2 raw eggs, lots of sage, salt, pepper and poultry seasoning. If I need more liquid, I add some of the water from the pan in which I boiled the gizzards and neck bones. It never turns out soggy or dry. The giblet gravy NEVER, EVER has boiled eggs!

Leftovers never last more than a day!
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Old 10-31-2013, 04:06 AM
 
Location: Florida (SW)
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I made cornbread stuffing with day old buttermilk cornbread and some Pepperidge farm white bread and a few ritz crackers....last night. I did add a couple of eggs. I cooked it in my black cast iron skillet.....and It was very good...perhaps wonderful. I have been trying to make it for some time and all my other attempts...were less than successful. I think I was channeling all you good cooks and some I meet thru Google, on the topic.

Thanks for the hints, enthusiasm and commitment to you traditions.....it definitely helped.
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Old 10-31-2013, 08:27 AM
Status: "Tell your loved ones you love them." (set 18 days ago)
 
Location: Wonderland
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Quote:
Originally Posted by Chimuelojones View Post
Amen. Those juices and fat make for the "bread" in cornbread stuffing/dressing.
True. I put eggs in my cornbread dressing, but they're not for binding. They are very finely diced boiled eggs, almost grated they're so finely diced. I put those in the giblet gravy as well. This is a very old family recipe going back at least 100 years (my 82 year old MIL's mother and grandmother made it - central Louisiana).
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Old 10-31-2013, 08:45 AM
 
Location: Waiting for a streetcar
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There's still that difference between dressing and stuffing. With just two people to cook for, there's a limit to the size of any bird that's going to get roasted, but not so much of a limit on desires for yummy leftovers. The stuffing that goes into the bird(s) doesn't need an egg. The dressing that gets baked by itself does. At least in my kitchen.
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Old 10-31-2013, 10:10 AM
 
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Originally Posted by fairlaker View Post
There's still that difference between dressing and stuffing. With just two people to cook for, there's a limit to the size of any bird that's going to get roasted, but not so much of a limit on desires for yummy leftovers. The stuffing that goes into the bird(s) doesn't need an egg. The dressing that gets baked by itself does. At least in my kitchen.
Yes I do mine separate too in a pan, I've always called it stuffing , it just doesn't get stuffed in the bird .
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Old 10-31-2013, 10:36 AM
 
Location: Charlotte county, Florida
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My grandmother put eggs in her stuffing..
It always had awesome flavor but to me it was more like thick bread pudding..
Never fluffy..
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Old 10-31-2013, 12:28 PM
 
Location: Bella Vista, Ark
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I have heard of people putting eggs in the stuffing but I just make it pretty much like my dad did. I save my old bread for months (put it in the freezer, then I toast it the day before Turkey day. I break it up into little pieces, use slightly browned celery, onions, mushrooms, either browned bacon or sausage and some spices, like seasoning salt, garlic, pepper and sage. I mix everything together with a little milk. When it is all blended we stuff the bird. We used to stuff him/her the night before but now I always wait til the day of roasting. Our dressing is always moist and very tasty.
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Old 10-31-2013, 03:29 PM
 
Location: Coastal Georgia
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Quote:
Originally Posted by Meyerland View Post
It helps bind the stuffing together in a bread stuffing. (Not in a cornbread stuffing though)
This is actually for a dressing recipe and is not stuffed inside the turkey. The top gets crunchy and golden, and then we mix it up before serving to give it a nice texture.
This makes sense, for stuffing baked in a pan instead of the bird.
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Old 11-01-2013, 02:27 PM
 
Location: Islip,NY
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I like the stuffing in the bird because the turkey and it's juices give the stuffing so much extra flavor. Whatever does not fit into the bird we bake in a separate casserole dish. My favorite part is the stuffing that sticks out and get crispy.
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Old 11-02-2013, 11:48 AM
 
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I was always a bit afraid the stuff the bird as I read that you have to make sure every bit gets taken out ,none left inside for too long...no idea why ?
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