Dressing here, too! Me and DH are originally from Arkansas, so we cook like our families do. We do about a 2:1 or 3:1 mix of Cornbread and biscuits. Way more cornbread than white bread. Also have to add a few eggs to help keep it together, lots of broth, onions and celery finely diced and sauteed in butter, and lots of sage! Oh! And black pepper! Lots of it! Sometimes we boil a chicken and pull it apart and put it in there, too. We use the pan, not the bird. Also, my dad is from Kansas, and we have to make him his own pan of bread dressing. He doesn't like the cornbread!
Who cares what you call it? Just PILE IT ON, BABY!!! YUUUUMMMM, YYUUUMMMM!!!! Add some taters and gravy, garden peas, tiny onions, cranberry sauce, Oh God!! I think I just had a fantasy!!
Stuffing here. Onions, celery, butter, olive oil, sausage, raisins, bread cubes, poultry seasoning. Stuff the bird with some and bake the rest in a pan.
Never thought about using egg though. Hard boiled eggs? I might just try that.
Ruth: you were brave to mention your early cooking skills !
I grew up helping my Grandmother every Thanksgiving make the dressing, now I'm the only one that knows how to make it because there was no recipe. I miss her.