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?

--

Never trust a dog to watch your food.

On Nov 15, 3:34*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?
>
People use it as a binder I'd suppose. I don't. I am SO looking
forward to Thanksgiving.

--Bryan

"Bryan" > wrote in message
...
On Nov 15, 3:34 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?
>
People use it as a binder I'd suppose. I don't. I am SO looking
forward to Thanksgiving.

--Bryan
>
>
Not only does it bind, it enriches the dish substantially.

Kent

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?
>
> --
>
> Never trust a dog to watch your food.

It's a binder. It keeps the dressing from falllng apart. And it adds
to the flavor a lot.

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

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 have never heard of this before, nor would I ever do it.


Steve

"sf" > wrote in message
...
>
> 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've never put raw egg in my stuffing. I'm not sure I've ever had any that
contained raw egg.

Jill

On Nov 15, 3:43*pm, "Kent" > wrote:
> "Bryan" > wrote in message
>
> ...
> On Nov 15, 3:34 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?
>
> People use it as a binder I'd suppose. *I don't. *I am SO looking
> forward to Thanksgiving.
>
> --Bryan
>
> Not only does it bind, it enriches the dish substantially.

I could see maybe egg yolk, but whole egg doesn't sound good at all in
stuffing.
>
> Kent

--Bryan

On Nov 15, 3:34*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?
>
> --
>
> Never trust a dog to watch your food.

I've never used egg in stuffing or dressing. Neither do I ever put
eggs in mac 'n cheese (that one still boggles the mind). Whatever
trips your trigger....

N.

On Nov 15, 3:59*pm, ImStillMags > 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?
>
> > --
>
> > Never trust a dog to watch your food.
>
> It's a binder. *It keeps the dressing from falllng apart. *And it adds
> to the flavor a lot.

My dressing sans egg never falls apart. I don't get it.

N.

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.
What I find even *worse* is when some folks add hardcooked eggs in to
their dressing or <puke gag> gravy. I totally don't get that. Ugh.

On 11/15/2010 4:34 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 guess to make it all stick together in a hard clump. Blech.

--
Currently reading: The Chalice by Phil Rickman

On 11/15/2010 5:28 PM, Nancy2 wrote:
> On Nov 15, 3:59 pm, > wrote:
>> On Nov 15, 1:34 pm, > 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?
>>
>>> --
>>
>>> Never trust a dog to watch your food.
>>
>> It's a binder. It keeps the dressing from falllng apart. And it adds
>> to the flavor a lot.
>
> My dressing sans egg never falls apart. I don't get it.
>
> N.

Mine either. I just make it really moist with stock and top with butter
before putting in the oven.

--
Currently reading: The Chalice by Phil Rickman

On 11/15/2010 5:32 PM, 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.
> What I find even *worse* is when some folks add hardcooked eggs in to
> their dressing or <puke gag> gravy. I totally don't get that. Ugh.

I've never heard of that. That sounds as vile as sticking a hardcooked
egg in the center of meatloaf.

--
Currently reading: The Chalice by Phil Rickman

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.


Mine needs egg to help it hold together. It contains:

onion
celery
parsley
hot pork sausage
mushrooms
pecans
chopped apple
herbed crumbs
Bell's Seasoning, salt, pepper
broth mixed with an egg or two

Baked in a casserole until the top is browned.

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

On Nov 15, 4:22*pm, "jmcquown" > wrote:
> "sf" > wrote in message
>
> ...
>
> > 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've never put raw egg in my stuffing. *I'm not sure I've ever had any that
> contained raw egg.
>
> Jill

>
>
Ummmmmmmm, in case you haven't figured it out, the egg gets cooked
along with the other ingredients. I'm sure you've had it but just
didn't realize it had (gasp!) egg in it. (Shakes head)

On Nov 15, 6:30*pm, JL > wrote:
>
>
> 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.
>
>

I detest dressing made with light/white bread. I've yet to eat any no
matter how many prizes or blue ribbons the maker claims to have
received for this concoction that is not a doughy mess.

itsjoannotjoann > wrote:

>I detest dressing made with light/white bread. I've yet to eat any no
>matter how many prizes or blue ribbons the maker claims to have
>received for this concoction that is not a doughy mess.

I agree. You need whole-wheat bread and/or French/sourdough bread.
I usually use half each.

Steve

"itsjoannotjoann" > wrote in message
...
> On Nov 15, 4:22 pm, "jmcquown" > wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> > 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've never put raw egg in my stuffing. I'm not sure I've ever had any
>> that
>> contained raw egg.
>>
>> Jill
>
>>
> Ummmmmmmm, in case you haven't figured it out, the egg gets cooked
> along with the other ingredients. I'm sure you've had it but just
> didn't realize it had (gasp!) egg in it. (Shakes head)

Heh. No, really. I make stuffing without egg. (My mother never put an egg
in hers, either.) I make cornbread stuffing. My mother made white bread
stuffing. Butter, lots of it, melted in water and combined with broth or
stock to moisten the stuffing crumbs. Herbs, seasonings. In my case
sometimes cooked wild rice and/or cooked sausage. No eggs. Ever. Sorry to
disappoint!

Jill

Steve Pope wrote:
> itsjoannotjoann > wrote:
>
>
>>I detest dressing made with light/white bread. I've yet to eat any no
>>matter how many prizes or blue ribbons the maker claims to have
>>received for this concoction that is not a doughy mess.
>
>
> I agree. You need whole-wheat bread and/or French/sourdough bread.
> I usually use half each.
>
> Steve

I prefer the French bread as i like the sage and onion flavoring to
stand out.

A sour dough is nice also but then i like to use oregano and cheddar
cheese and heavy on the garlic.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

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

On Nov 15, 10:35*pm, Ranée at Arabian Knits >
wrote:
> In article >,
>
> *ravenlynne > wrote:
> > I've never heard of that. *That sounds as vile as sticking a hardcooked
> > egg in the center of meatloaf.
>
> * *My mom used to do this thing with spinach and a hard boiled egg
> inside meatloaf. *It looked nice, but I never enjoyed it.

Ladies magazines from the 40s, 50s and 60s have a lot to answer for.
>
> Regards,
> Ranee @ Arabian Knits
>
--Bryan

"sf" schrieb :
>
> 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?
>

Because some stuffings need it.

Cheers,

Michael Kuettner

"Goomba" wrote in message ...

>
I'm with you there. It seems totally unnecessary to me.
What I find even *worse* is when some folks add hardcooked eggs in to
their dressing or <puke gag> gravy. I totally don't get that. Ugh.


My son was once married to a woman whose aunt was always in charge of the
gravy on Thanksgiving. The whole family raved about it. It was brought to
the table in a large tureen. It was a white sauce with lots of chopped up
boiled eggs. Maybe they were just being polite. It was yuck.

On Nov 16, 8:15*am, "Phyllis Stone" > wrote:
>
>
> My son was once married to a woman whose aunt was always in charge of the
> gravy on Thanksgiving. The whole family raved about it. It was brought to
> the table in a large tureen. It was a white sauce with lots of chopped up
> boiled eggs. Maybe they were just being polite. It was yuck.

>
>
My sister-in-law makes/made giblet gravy with chopped boiled egg in
it. It was quite good because it had a rich chicken/turkey flavoring
from the drippings of the bird.

"ravenlynne" > wrote in message
...
> On 11/15/2010 5:28 PM, Nancy2 wrote:
>> On Nov 15, 3:59 pm, > wrote:
>>> On Nov 15, 1:34 pm, > 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?
>>>
>>> It's a binder. It keeps the dressing from falllng apart. And it adds
>>> to the flavor a lot.
>>
>> My dressing sans egg never falls apart. I don't get it.
>>
>> N.
>
> Mine either. I just make it really moist with stock and top with butter
> before putting in the oven.
>
Same here. I've never put egg in my dressing and have never eaten any that
had egg in it. It's totally unnecessary. I can't see where an egg would
add any flavour value to dressing.

Jill

"Nancy2" > wrote in message
...
> On Nov 15, 3:34 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?
>>
>> --
>>
>> Never trust a dog to watch your food.
>
> I've never used egg in stuffing or dressing. Neither do I ever put
> eggs in mac 'n cheese (that one still boggles the mind). Whatever
> trips your trigger....
>
> N.

LOLOL I don't put egg in my mac & cheese, either! Certainly not in my
stuffing/dressing. Some things are just overkill.

Jill

On Nov 16, 8:29*am, "jmcquown" > wrote:
>
>
>I've never put egg in my dressing and have never eaten any that
> had egg in it.
>
> Jill
>
>
Are you quite sure you've *never* eaten dressing with egg in it??
Absolutely positive??

In article >, JL > wrote:

>Steve Pope wrote:

>> I agree. You need whole-wheat bread and/or French/sourdough bread.
>> I usually use half each.

>I prefer the French bread as i like the sage and onion flavoring to
>stand out.

Good tip. I'll try to remember to use non-sour French bread this
time.

>A sour dough is nice also but then i like to use oregano and cheddar
>cheese and heavy on the garlic.

That's a stuffing style I haven't gotten into, but I see it in
faux-Italian restaurants doing hybrid Italian Thanksgiving dinners.
Can be pretty good.

Steve

>"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.

On Tue, 16 Nov 2010 06:31:27 -0800 (PST), itsjoannotjoann
> wrote:

> On Nov 16, 8:29*am, "jmcquown" > wrote:
> >
> >
> >I've never put egg in my dressing and have never eaten any that
> > had egg in it.
> >
> > Jill
> >
> >
> Are you quite sure you've *never* eaten dressing with egg in it??
> Absolutely positive??

I know. For me, it's impossible to tell (even when I made it myself)
- that's why I asked.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 03:10:53 -0800 (PST), Bryan
> wrote:

> On Nov 15, 10:35*pm, Ranée at Arabian Knits >
> wrote:
> > In article >,
> >
> > *ravenlynne > wrote:
> > > I've never heard of that. *That sounds as vile as sticking a hardcooked
> > > egg in the center of meatloaf.
> >
> > * *My mom used to do this thing with spinach and a hard boiled egg
> > inside meatloaf. *It looked nice, but I never enjoyed it.
>
> Ladies magazines from the 40s, 50s and 60s have a lot to answer for.
> >
LOL!

--

Never trust a dog to watch your food.

On Mon, 15 Nov 2010 13:34:14 -0800, 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 use it. I make a simple, challah or brioche stuffing with eggs,
sauteed onions and a few herbs. I think of it as a savory bread
pudding. It is baked inside the bird.

Boron

Steve Pope wrote:
> In article >, JL > wrote:
>
>
>>Steve Pope wrote:
>
>
>>>I agree. You need whole-wheat bread and/or French/sourdough bread.
>>>I usually use half each.
>>
>
>>I prefer the French bread as i like the sage and onion flavoring to
>>stand out.
>
>
> Good tip. I'll try to remember to use non-sour French bread this
> time.
>
>
>>A sour dough is nice also but then i like to use oregano and cheddar
>>cheese and heavy on the garlic.
>
>
> That's a stuffing style I haven't gotten into, but I see it in
> faux-Italian restaurants doing hybrid Italian Thanksgiving dinners.
> Can be pretty good.
>
> Steve



I only do the cheese as a toping for the stuffing in a dish, though i
have occasionally used a bit of ground parmesan in the stuffing its not
a favorite with me.

I have tried very elaborate stuffing's with various meats, mushrooms,
chestnuts & etc. but keep coming back to the basic sage and onion.

Cornbread stuffing is very good, and a cranberry stuffing can be very nice.

I also have recipes for ham & walnut stuffing, mint stuffing, olive
stuffing, oyster stuffing (new england style), pecan stuffing, prune and
apple stuffing, wild rice and sausage stuffing as well as a version
called "Epicure Stuffing" which uses the flesh from carefully boned
white fish, and the combo of turkey and fish is almost as good as
chicken and shrimp
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

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

On Tue, 16 Nov 2010 15:33:51 +0000 (UTC),
(Steve Pope) wrote:

> In article >, JL > wrote:
>
> >Steve Pope wrote:
>
> >> I agree. You need whole-wheat bread and/or French/sourdough bread.
> >> I usually use half each.
>
> >I prefer the French bread as i like the sage and onion flavoring to
> >stand out.
>
> Good tip. I'll try to remember to use non-sour French bread this
> time.
>
> >A sour dough is nice also but then i like to use oregano and cheddar
> >cheese and heavy on the garlic.
>
> That's a stuffing style I haven't gotten into, but I see it in
> faux-Italian restaurants doing hybrid Italian Thanksgiving dinners.
> Can be pretty good.
>
I'm scratching my head over the cheese. That's a new one on me.


--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 11:34:45 -0500, Boron Elgar
> wrote:

> On Mon, 15 Nov 2010 13:34:14 -0800, 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 use it. I make a simple, challah or brioche stuffing with eggs,
> sauteed onions and a few herbs. I think of it as a savory bread
> pudding. It is baked inside the bird.
>
Like bread pudding, huh? I must not have used enough egg.


--

Never trust a dog to watch your food.

On 11/15/2010 6:07 PM, ravenlynne wrote:
> On 11/15/2010 5:32 PM, 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.
>> What I find even *worse* is when some folks add hardcooked eggs in to
>> their dressing or <puke gag> gravy. I totally don't get that. Ugh.
>
> I've never heard of that. That sounds as vile as sticking a
> hardcooked egg in the center of meatloaf.
>

I just happened across an episode of "Five Ingredient Fix" on
Foodtv. It was a special one hour Thanksgiving themed episode.

I didn't catch the whole show but the host put chopped eggs in her
gravy. Said it was a Southern thing.

Definitely not my thing.

Tracy

On Tue, 16 Nov 2010 09:15:00 -0800, sf > wrote:

>On Tue, 16 Nov 2010 11:34:45 -0500, Boron Elgar
> wrote:
>
>> On Mon, 15 Nov 2010 13:34:14 -0800, 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 use it. I make a simple, challah or brioche stuffing with eggs,
>> sauteed onions and a few herbs. I think of it as a savory bread
>> pudding. It is baked inside the bird.
>>
>Like bread pudding, huh? I must not have used enough egg.


It takes a LOT of eggs....8-10, depending on the size of the turkey.
It is the star of the meal.

Boron

On 11/16/2010 12:27 PM, Tracy wrote:

> I didn't catch the whole show but the host put chopped eggs in her
> gravy. Said it was a Southern thing.
>
> Definitely not my thing.
>
> Tracy

I'm southern and never heard of it.

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

On Tue, 16 Nov 2010 12:34:59 -0500, Boron Elgar
> wrote:

> It takes a LOT of eggs....8-10, depending on the size of the turkey.
> It is the star of the meal.

OK, thanks! I definitely didn't use enough egg. I use 2 at the most.
I think most people who put egg don't put enough... at least that's
the case for the stuffings with egg that I've eaten.

--

Never trust a dog to watch your food.