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.