butter / oil / both ?
low-medium flame / medium flame / medium-high flame ?
cast iron essential / cast iron overrated ?
for texture add: milk / cream / extra white / absolutely nothing ?
just a quick stir with a fork / serious whisking ?
tips about stuffing? favorite stuffing combos?
speak to me of ideal egginess.
(b-t-w: apologies if these are questions you've seen before. I'm sure there are previous threads devoted to this essential topic, but scrolling through the top 200 hits on my chow-search and several pages of earlier discussions didn't acutally turn any of these up. Links to said threads, should you know how to find them, would also be most welcome.)