Purpose of eggs in stuffing?
Can someone explain to me the purpose of putting eggs in stuffing? Does it change the texture or add to the flavor? In other words, is it necessary? I'm also wondering if the egg actually gets "done" in a large pan of stuffing baked in the oven.
Also, I am searching for a stuffing recipe that uses something like a pepperidge farm stuffing mix that you add to (although nothing with any kind of meat added). Anybody have a tried and true basic, very moist stuffing recipe they could share? I had some once that was delicious that I was told had cream of mushroom soup in it but didn't get the recipe.
Thanks for any help with this! :)