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, 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, 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, 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.

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

"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

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??

On Nov 15, 5:06*pm, ravenlynne > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

That's how I do it, too.

N.

Hear, here. Now your speakin' English. Real stock with simple spices and giblets. It's the simplicity that makes this holiday my favorite. Well, maybe eating til I burst has something to do with it, too.

Eggs in stuffing (hard-boiled sounds insane for this), eggs in mac 'n cheese. Odd stuff. I add one to meatloaf and German potato pancakes. Not much else besides maybe a fish fry.

I love eggs for their simplicity as a stand alone perfect food. I have, thankfully, never tried a stuffing with hard-boiled eggs.

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

> 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

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

"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 11/15/2010 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.

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, 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)

"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

> 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)- Hide quoted text -
>
> - Show quoted text -

I don't know about Jill, but I know for a fact that I've never had
stuffing or dressing with egg in it.

N.

On Nov 16, 12:37*pm, Nancy2 > wrote:
> > 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)- Hide quoted text -
>
> > - Show quoted text -
>
> I don't know about Jill, but I know for a fact that I've never had
> stuffing or dressing with egg in it.
>
> N.

>
>
Like Jill, you've only eaten dressing at one or two places they never
put eggs in theirs??

"itsjoannotjoann" > wrote in message
...
> On Nov 16, 12:37 pm, Nancy2 > wrote:
>> > 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)- Hide
>> > quoted text -
>>
>> > - Show quoted text -
>>
>> I don't know about Jill, but I know for a fact that I've never had
>> stuffing or dressing with egg in it.
>>
>> N.
>
>>
>>
> Like Jill, you've only eaten dressing at one or two places they never
> put eggs in theirs??


Please tell me why this is so hard to believe. Did some TV chef add an egg
or something? I used crumbled cornbread or cornbread stuffing crumbs,
chicken broth (fresh stock if I have it), melted butter and herbs. That's
the basic recipe. If you want you can add cooked wild rice and/or crumbled
cooked hot sausage for a kick.

Jill

On Tue, 16 Nov 2010 10:37:25 -0800 (PST), Nancy2
> wrote:
>
> I don't know about Jill, but I know for a fact that I've never had
> stuffing or dressing with egg in it.
>
I wonder where using egg came from? It must not be a Northern thing.
My mother didn't use egg either. I learned egg from my sister in law,
who was a native Californian, but she didn't use mass quantities so it
seemed like my mother's. I guess that's why I could never understand
the "why" about using eggs.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 12:55:28 -0800, sf > wrote:

>On Tue, 16 Nov 2010 10:37:25 -0800 (PST), Nancy2
> wrote:
>>
>> I don't know about Jill, but I know for a fact that I've never had
>> stuffing or dressing with egg in it.
>>
>I wonder where using egg came from? It must not be a Northern thing.
>My mother didn't use egg either. I learned egg from my sister in law,
>who was a native Californian, but she didn't use mass quantities so it
>seemed like my mother's. I guess that's why I could never understand
>the "why" about using eggs.


It is certainly common with Ashkenazi Jews here in the US who use
challah for turkey or chicken stuffing. Many (but not all, of course)
"Jewish style" stuffings made with challah tend to have eggs.

Keep in mind that these are beaten eggs used as texturizer/binding,
not hard boiled ones used just for ...well...I don't know what hard
boiled eggs would be doing in stuffing, yet the Marilyn Monroe
stuffing recipe the NY Times published last week contained them and
the reporter said the end result was tasty.

Boron

On Nov 16, 2:55*pm, sf > wrote:
> On Tue, 16 Nov 2010 10:37:25 -0800 (PST), > wrote:
>
> > I don't know about Jill, but I know for a fact that I've never had
> > stuffing or dressing with egg in it.
>
> I wonder where using egg came from? *It must not be a Northern thing.
> My mother didn't use egg either. *I learned egg from my sister in law,
> who was a native Californian, but she didn't use mass quantities so it
> seemed like my mother's. *I guess that's why I could never understand
> the "why" about using eggs.
>
> --
>
> Never trust a dog to watch your food.

LOL. I just watched Eric Ripert on the Today show doing a roast
chicken for T'giving, and he put a whole beaten egg in his dressing
(also used bread cubes soaked in milk, and sausage, garlic, onion,
thyme and sage .... maybe, can't remember exactly).

N.

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.