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

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 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

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 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 12:35:08 -0500, ravenlynne
> wrote:

> I'm southern and never heard of it.

Me either until this thread. Oh, my! The things you learn about
fellow Americans in rfc!

--

Never trust a dog to watch your food.

ravenlynne wrote:
> 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.
>
I've heard of it, seen it, experienced it. It is over-rated.
Blech.

> 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

In junior high (way back when) we had spinach loaf with a hard-cooked
egg in the center ... you can imagine how popular that was with junior
high kids. LOL.

N.

On Tue, 16 Nov 2010 10:35:42 -0800 (PST), Nancy2
> wrote:

>
> > 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
>
> In junior high (way back when) we had spinach loaf with a hard-cooked
> egg in the center ... you can imagine how popular that was with junior
> high kids. LOL.
>
That's another thing I've never heard of. The recipes I'm seeing are
rolled, was hers?


--

Never trust a dog to watch your food.

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, 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

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

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

On Mon, 15 Nov 2010 23:31:39 -0800, JL wrote:

> 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.

my dad, who was the stuffing king at our house, had a word of advice:
don't try rye bread.

your pal,
blake

On Mon, 15 Nov 2010 16:30:55 -0800, JL wrote:

> 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.

veal suet? where do you buy such a thing?

your pal,
blake

blake murphy wrote:
> On Mon, 15 Nov 2010 16:30:55 -0800, JL wrote:
>
>
>>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.
>>
>>"Add the same weight of white bread crumbs soaked in milk, and squeezed,
>>and half the weight of the onions of chopped veal suet."
>
>
> veal suet? where do you buy such a thing?
>
> your pal,
> blake

I live in a major, metropolitan area, there is one local deli in my
neighborhood and a number of other shops in other parts of town that
sell both the veal and its suet.

Which i don't purchase because of price, though adding veal bones to a
vegetable stock! ....mmmmm ....um....good and i can get reasonably
priced, veal knuckles & shanks that are great for stock making.


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 11:33:24 -0800, JL wrote:

> blake murphy wrote:
>> On Mon, 15 Nov 2010 16:30:55 -0800, JL wrote:
>>
>>>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.
>>>
>>>"Add the same weight of white bread crumbs soaked in milk, and squeezed,
>>>and half the weight of the onions of chopped veal suet."
>>
>> veal suet? where do you buy such a thing?
>>
>> your pal,
>> blake
>
> I live in a major, metropolitan area, there is one local deli in my
> neighborhood and a number of other shops in other parts of town that
> sell both the veal and its suet.
>
> Which i don't purchase because of price, though adding veal bones to a
> vegetable stock! ....mmmmm ....um....good and i can get reasonably
> priced, veal knuckles & shanks that are great for stock making.
>
> Mr. Joseph Paul Littleshoes Esq.

i don't think i've ever seen it. though i'm in a major metro area (d.c.),
butchers or specialty meat markets seem few and far between.

your pal,
blake

"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.

itsjoannotjoann wrote:
> 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.

then why do you 'spose it needed the boiled egg? I mean, I want gravy to
taste of the bird, not egg. I just don't *get it*

On 11/16/2010 11:55 AM, Goomba wrote:
> itsjoannotjoann wrote:
>> 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.
>
> then why do you 'spose it needed the boiled egg? I mean, I want gravy
> to taste of the bird, not egg. I just don't *get it*

My mother chopped boiled eggs and put them in giblet gravy, she read an
article about that in the cooking section of the local newspaper. I
didn't get it either.

Becca

On Tue, 16 Nov 2010 12:55:16 -0500, Goomba >
wrote:

>itsjoannotjoann wrote:
>> 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.
>
>then why do you 'spose it needed the boiled egg? I mean, I want gravy to
>taste of the bird, not egg. I just don't *get it*

Same reason they put hard good eggs in tater salad and everything
else... eggs are cheap and they're afflicted with TIAD.

On 11/15/2010 5:04 PM, aem 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?
>>
> 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

Ditto. Don't see the need for it at all for binding or for taste.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> On 11/15/2010 5:04 PM, aem 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?
>>>
>> 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
>
> Ditto. Don't see the need for it at all for binding or for taste.
>
> Kate

I don't see the need to add an egg.