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Nov 7, 2010 05:58 AM

Eggs in cornbread stuffing???

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.

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  1. 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

      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.

    2. 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

        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

          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. Yes! Both raw and boiled.

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

          4 Replies
          1. re: Becca Porter

            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

              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

                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

                  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. 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

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

                1. re: magiesmom

                  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

                    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

                      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

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

                        1. re: magiesmom

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

                            1. re: magiesmom

                              Right on. Those gizmos should not exist. Period.