Oh pshaw, on Mon 26 Nov 2007 09:17:06a, Nancy2 meant to say...

> On Nov 12, 5:29 pm, itsjoannotjoann > wrote:
>> On Nov 12, 2:51 pm, Nancy2 > wrote:
>>
>> > It doesn't need a binder if the broth is in the correct proportion -
>> > leftoversslicebeautifully without the eggs. Try it once - I bet you
>> > won't notice they aren't there. ;-)
>>
>> > N.
>>
>> Leftoverdressing! What's that?? :-)
>>
>> Rarely was any left but it wasn't cooked to a state that it wouldslice.
>> That would be my sister-in-law'sdressing. And it requires copious
>> amounts of gravy. :-(
>
> After catching part of a Deen program, I can understand why some
> people think eggs are necessary to hold it together.
>
> Her dressing, which she declared looked scrumptious, looked like
> runny, chunky you-know-what, when she poured (poured!) it into a
> casserole dish. Ick. I've never mixed up dressing that looked like
> that.
>
> Mine, with proper amounts of butter and broth, is scooped or spooned
> into a casserole dish, dotted with more butter on top, and when it's
> baked for a half hour, you can spoon it out, and it's nice and moist.
> Chilled, it slices.
>
> I've never seen a soupy dressing like Paula Deen made. Maybe it's a
> Southern thang....
>
> N.

No, it's not a Southern thang! Like yours, my cornbread dressing is
scoopable when it's put in the casserole and scoopable after it's baked.
It's also sliceable when cold. I think that's typical of Southern
cornbread dressing.

--
Wayne Boatwright

Date: Monday, November(XI) 26th(XXVI),2007(MMVII)

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