In article >,
Kathleen > wrote:

> Nancy2 wrote:
> >>And yeah, I make redneck rolls (brown-n-serve) because everybody likes
> >
> >
> > Try those little Pepperidge Farm finger rolls (already baked - single
> > layer in a foil pan, in a plastic bag, in the bread aisle. Warm them
> > up (I take them out of the plastic, and wrap the whole thing in foil,
> > and put them in the oven alongside whatever else is still baking in
> > there.) So good it will make you slap your momma.
> >
> > I still don't get the reasoning for eggs in dressing. If there was
> > ever a side dish that didn't need an extra "binder," it's dressing (or
> > stuffing). Still, each to own, and all that...it's just not my thing.
> >
> > N.
>
> I use them because that's the way I learned from my great grandma. And
> when I experimented with leaving them out I was disappointed with the
> texture. In my family dressing is s'posed to be nice and dense. That
> way the next morning you can cut off a slice and fry it up in some
> butter for breakfast.

Or add it to your turkey sandwich...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama