Goomba wrote:
> aem wrote:
>
>> On Nov 15, 1:34 pm, sf > wrote:
>>
>>> Why do people put raw egg in their stuffing/dressing? Does it serve a
>>> purpose? I've made it with and without, eaten other peoples products
>>> and still haven't figured it out. Why use it?
>>>
>> I don't use it. People say it's a binder but my dressing(s) need(s)
>> no binder. A few people claim it adds flavor but my dressing has lots
>> already. I say, keep leaving it out. -aem
>>
> I'm with you there. It seems totally unnecessary to me.

Me to. Here's the basic, standard recipe that i tweak rather a bit. I
don't bake the onions first. And I leave out the veal suet and use a
good amount of butter. I also add garlic to the sauteing of the onions
and finish with chopped olives.

I prefer a fresh baguette crumbed in the FP to dry crumbs, and white
wine to milk. I add just enough white wine to moisten the fresh bread
crumbs, lightly toss with all the other ingredients and stuff the bird.
For the rest i add a bit more wine to make it more dense and bake in a
casserole dish with the turkey in the oven. Last but not least i have
come to prefer a whole leaf sage, dried but not powdered.

Sage and onion stuffing

Bake 4 large unpeeled onions and when soft, peel and chop them finely.

Melt some butter in a pan add the onions, a pinch of chopped fresh or
rubbed dry sage and cook gently for a few minutes.

Add the same weight of white bread crumbs soaked in milk, and squeezed,
and half the weight of the onions of chopped veal suet.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3