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Eggs in cornbread stuffing???

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magiesmom Nov 7, 2010 05:58 AM

I have for years made stuffing from cornbread or cornbread and french bread combo, never using eggs.
It is always wonderful. Now in reading recipes to decide what to add to it this year ( I am going with pecans, onions and a little bacon) I see that an increasing number of recipes call for egg. We happen to have wonderful fresh eggs from a neighbor, so I am kindly disposed towards eggs at the moment but fear the stuffing will be too, well, gloppy, for lack of a better word. What do you think? BTW, I always cook the majority of stuffing in the bird, if that makes a difference in terms of the eggs.
I appreciate your thoughts.

  1. Wtg2Retire Nov 14, 2010 06:23 AM

    I've also noticed that most recipes call for eggs which truly has surprised me. I have never used eggs in my dressing and don't plan to do so.

    1 Reply
    1. re: Wtg2Retire
      n
      NoraP1017 Oct 8, 2011 07:32 PM

      Too bad, it makes the stuffing "fluffier". Also Water Chestnuts are a nice touch.

    2. Cherylptw Nov 9, 2010 06:50 PM

      I always cook my cornbread stuffing in the bird and usually make a separate pan of it as well so we'll have leftovers; the pan cooked version is okay but that what's in the bird is sublime. One way to get the pan stuffing to come close to the bird stuffing is to add some some of the turkey drippings which has not been de-fatted to the mix. You can also cook a couple of pieces of chicken with the skin on top of the stuffing in the pan so that you'll get the drippings into the mix. I've never cooked mine with egg in it though, nor have I had a problem with the stuffing cooking completely in the bird as the components are already sauteed (veggies, etc) so technically cooked

      1. Jay F Nov 7, 2010 12:26 PM

        I use raw eggs and stock to create a sort of custard effect, not really bread pudding, but heading in that direction. I don't stuff. I make what I now understand is called "dressing," i.e., baked in a separate pan, not in the bird. It's nice to spoon a bit of drippings on the "dressing" as the turkey cooks, in the hour before you take the turkey out, but not necessary.

        8 Replies
        1. re: Jay F
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          magiesmom Nov 7, 2010 03:50 PM

          I am thrilled for suggestions re ; eggs but am rigid about stuffing the bird!

          1. re: magiesmom
            Jay F Nov 8, 2010 04:33 AM

            I like it better that way, too. It's really another, better, food when you stuff the bird. Perhaps if you don't stuff it too full, it will have a better chance of cooking through. Of course, that's longer you have to keep the bird in the oven, so the white meat will be that much more (over)cooked.

            I can live without the meat, personally. Wasn't cooking easier before we knew so much about what we were doing?

            1. re: Jay F
              m
              magiesmom Nov 8, 2010 03:52 PM

              You know, I've never had trouble with overcooked white meat. I dunk cheesecloth in butter and/or olive oil and leave it on the breast and all is well. I think frozen birds dry out much more.

              1. re: magiesmom
                Jay F Nov 10, 2010 05:59 AM

                Fortunately, I almost never am the one cooking the turkey, but I will pass the cheesecloth suggestion on to he who is hosting Tksg. I know they usually buy a fresh, not frozen, turkey.

                Off-topic, one year I was helping a different friend pull it off at his house, and the turkey cooked forever, at his insistence, because he wouldn't let the turkey came out of the oven until that little gizmo popped up, and it just would not pop. Inedible, really.

                I stay out of it now, except for dessert. Mmmm...creme caramel...cranberry tart....Mmmm.

                1. re: Jay F
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                  magiesmom Nov 13, 2010 11:22 AM

                  Those gizmos should be pulled out before the turkey goes in!

                  1. re: magiesmom
                    Becca Porter Nov 13, 2010 12:35 PM

                    No don't pull it out, it will leak juice. Just ignore it!

                    1. re: magiesmom
                      m
                      magiesmom Nov 13, 2010 06:43 PM

                      I was not being literal.

                      1. re: magiesmom
                        Jay F Nov 14, 2010 08:18 AM

                        Right on. Those gizmos should not exist. Period.

            2. Becca Porter Nov 7, 2010 08:19 AM

              Raw eggs are definitely traditional in Southern cornbread dressings... I think this Paula Deen one is close to what we do in my family.

              http://www.foodnetwork.com/recipes/pa...

              4 Replies
              1. re: Becca Porter
                Becca Porter Nov 7, 2010 08:21 AM

                We do not cook any in the bird though. It is too hard to do it safely, not worth it to me.

                1. re: Becca Porter
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                  mtomto Nov 9, 2010 11:57 PM

                  BECCA, if youre still there for this thread.

                  Yours is similar to PD--as I understand. Do you use as many eggs and broth that she does? Many reviewers at FN note that it is very soupy when following exact direction. Hard to believe PD wouldnt know how to make a Southern cornbread correctly. They also note needing to cook it it longer. On her personal site, there are no such complaints. Very odd??!!!

                  1. re: mtomto
                    Becca Porter Nov 10, 2010 03:40 AM

                    I believe I have successfully used her ratios without any problems. We do like ours nicely browned on top, and with a dryish texture, so I probably bake it longer.

                    However, usually I add broth by sight. So I use all the eggs, and then add broth until it looks right. I am sure her recipe is pretty correct.

                    1. re: Becca Porter
                      Becca Porter Nov 10, 2010 05:24 AM

                      I just remembered something else. I always dry out my bread and cornbread cubes completely in the oven. This allows them to absorb more broth.

                2. Uncle Bob Nov 7, 2010 06:22 AM

                  Yes! Both raw and boiled.

                  1. c
                    Cliocooks Nov 7, 2010 06:18 AM

                    In my family we have always put eggs in our cornbread dressing. Their function, I assume, is to act as a binder. I don't think the mixture (which also includes aromatics, herbs, and of course good strong turkey stock) would set without them We always cook it outside the bird, though, so that might make a difference.

                    I have a friend whose dressing is essentially the same as mine (though we grew up in different communities). In hers, though, she uses hard boiled eggs, which makes for an interesting texture. I'm not sure but I think she uses raw eggs in addition to the hard boiled.

                    2 Replies
                    1. re: Cliocooks
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                      NoraP1017 Oct 8, 2011 07:29 PM

                      Raw eggs get cooked in the stuffing, the same way raw eggs get cooked in cake batter. Eggs make the stuffing "fluffy". I always thought the person making the recipe misunderstood and boiled the eggs then chopped up and put in the stuffing-I don't like it at all, it's not only wierd but tastes funny. I once had Lasagna and the person did the same thing, instead of mixing the raw eggs with the cheeses etc. for that part of the Lasagna then baking they boiled the eggs and chopped them up. Strange/Lasagna with chopped boiled eggs.

                      1. re: NoraP1017
                        shanagain Oct 8, 2011 08:17 PM

                        Talk about "yukking" an entire culture's yum! It's not weird or funny tasting, it's a traditional Southern "thing" to add eggs (raw and cooked) to many dressing recipes passed down through generations. (It's not stuffing if it's cooked outside of the bird.)

                    2. p
                      phantomdoc Nov 7, 2010 06:17 AM

                      Try to get a bird with an egg in it. Just kidding. As you cook your stuffing on the stove or in the oven before putting in the bird, there will be nothing runny going on. Just remeber that cooking in the bird increases the cooking time for the bird and shortens how long the stuffing will keep for leftovers.

                      1 Reply
                      1. re: phantomdoc
                        m
                        magiesmom Nov 7, 2010 08:08 AM

                        Leftover stuffing?! Never happens ( at least not the stuffing that was cooked in the bird.It is too good!) I do make some extra in a pan too and it is for leftovers, but it is never as good because the turkey flavors it in a way no amount of extra stock can. As for cooking time, since I started using very fresh local turkeys about ten years ago I have been amazed at how short the cooking time is.
                        It's not runniness that is my concern, I guess I have feared it will be too mushy. But you all seem to think egg is good so I will try it.

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