To Cathy R.: Perhaps eggs in stuffing is a regional thing, but you may also come across it in baked or out-of-the-bird stuffing or "dressing" recipes. My mom used to overcook holiday turkeys like crazy "because the eggs have to cook in the stuffing," (do it in your mom's voice, 'cus that's how I hear it!). Now that she cooks the bird WITHOUT stuffing in it, she will cook a huuge casserole dish of stuffing the day before Thanksgiving, and that goes something like: 'dead bread', i.e., dried, stale, or toasted bread, add a big package of store-bought stuffing mix, add as much additional herbs and spices (there's nothing better than home-grown sage, thyme, tarragon, etc., ever!) to it; add the vegetable trinity--mirepoix, which is the name for many sauteed sauce/soup bases, made of diced onions, diced celery, diced carrots, and if you're from Naw'rlans--New Orleans--diced green bell pepper (I know, it's not a trinity with four veggies, but my mom will add whatever vegetable or fruit can't run away fast enough from her), all diced veggies sauteed with butter then added to dry bread/stuffing mix; 1 or 2 cups chicken or turkey stock, heated to not-boiling (or-it'll-cook-your-eggs), to moisten the bread/stuffing mix; then add 1 or 2 eggs, beaten just so the yolks are broken and mixed, and there's a few tablespoons of melted butter in here somewhere; lastly, stir everything together in a large mixing bowl, or the casserole dish in which you'll be baking it, then it's in a 350-degree oven for as long as it needs, or until a 'buddah knife' comes out cleanly from the middle. And, PJ, my mom swears by KAF White Wheat flour in everything, and used to cook the greatest dinner rolls for the holidays with it; I guess I should get her recipe, because she doesn't bake as much as she used to (arthritis), so I suppose I should pick up some of our traditions... Happy Thanksgiving, everyone!

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