HELP please re "soupy" stuffing!

[c oliver]

At the "tender" age of 61, I made stuffing for the first time yesterday for our new SIL. My family always made pan "dressing." Well, I got up this morning and it's still quite "soupy." I'm pretty confident that the part I'm going to cook in a pan will firm up (it DOES have five eggs in it) but I would almost have to pour it into the bird. Should I add more bread? I used a Paula Dean recipe that has cornbread, dried white (French) bread cubes and saltines. I could add more of any of those things or anything else you suggest. Or should I just cook all of it in a pan? And maybe still add something to it? It tastes GREAT however. I know it's a busy day for all of us but I'm hoping somebody can guide me. I don't want SIL to be disappointed :) Thanks SO much in advance.

[operagirl]

I don't add eggs to my stuffing, but I can see how they'd throw off the liquid ratio before, but not after cooking. I'd just cook it all in the pan.

[ChefBoyofDees]

"Do The Soupy Suffle...it will pick you right up...Do The Soupy Shuffle...You'll feel sprie as a pup...it'll give you a lift...whenever you're feeling blue...do the Soupy Shuffle...(etc)"

Hopefully c oliver YOU get that tune going in your head (Soupy Sales..1950's kidshow comic on b&w tv)

As far as your problem, I too have never heard of putting eggs in a dressing or stuffing. I agree with operagirl at this point to bake it (probably in a 325F) oven till the top is golden brown and delicious and the center firms (maybe the old toothpick probe thing). Remove at that point and let it aftercook for about 5-10 minutes at least b4 service. Good luck...and do not put in bird....unless everyone want to worship porcelain god later. Have a great Thanksgiving anything...and next year make the same thing my mother made every year for Thanksgiving......
RESERVATIONS.!

[greygarious]

I've never heard of NOT using eggs in stuffing/dressing! Without them, it's just bread mush. But 5 sounds like a lot. I use one for stuffing for a roasting chicken, increased proportionately depending on size of turkey. Whether cooked inside the bird or in a pan, it's never soupy at the start. Just enough eggs and broth or cider to hold together well enough to spoon into the cavity or pan. Stuffing will be further moistened as it cooks; when pan dressing begins to brown, you add broth to keep it moist but not sodden. C Oliver, you did not say what other liquid is in your recipe; but I would add more bread or cornbread.

[c oliver]

Since posting this I googled "Paula Dean Cornbread Stuffing" and found one positive comment after another. But this recipe called for SEVEN cups of stock. And everytime it got repeated online it continued to have that amount. And everybody thought it was the best. I almost fainted when I carefully looked at other recipes that only had a cup or so. So it will definitely be cooked in a pan and I may add some more bread also. I don't know WHY it has so much liquid but we shall see :)