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.

I put eggs in dressing as well.

Mine is:

Wheat and white bread
Pork sausage
Celery
Leeks
Mushrooms (usually, sometimes not)
Toasted pecans (keep away from guests or they'll never make it)
Eggs
Fresh thyme, rosemary, sage (I get the packs at the store)
Turkey broth (from the neck and giblets)


We never stuff the bird, so this is cooked in a wide baking pan so it
can get browned up and crispy on top.





Brian

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