Two different chestnut-sage stuffings
I've decided that I want to make a chestnut sage stuffing (no sausage) and have found 2 recipes that look good, this one from the LA Times: http://www.latimes.com/features/food/la-fo-th-stuffing-recipe,0,1815838.story
and this one from Mark-Bittman (the chestnut sage is a variation, so you need to scroll down): http://www.seriouseats.com/recipes/20...
The LA Times one uses less butter, but adds stock and eggs, the Bittman one uses lots of butter (no stock, no eggs). I like the idea of less butter and adding turkey stock (we made turkey stock over the weekend) but I am a little weirded out by the eggs. Thoughts on how the recipes will taste different?