>"sf" writes:
>
> 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?

If stuffing is cooked inside the poultry cavity it's not good food
handling practice to include raw egg, but raw egg is fine when the
holiday dressing is cooked separately. I never stuff poultry so I use
raw egg, but not as a binder but to keep it separate and fluffy... if
the dry bread cubes are tossed with a small quantity of beaten egg (to
barely moisten) and then sauted prior to mixing with other ingredients
then it won't become a heavy lump when cooked... and the sauteing will
greatly enhance the flavor... it's the same techniquie I use with rice
pilafs and kasha.