topic Re: Dressing/stuffing in Recipes

Dressing/stuffing

bargainsgirl — Sun, 22 Nov 2020 01:38:40 GMT

I have always made my mom's recipe. Thought I would try something a little different but I see many recipes call for eggs. I wonder if the dressing tastes "eggy" or do eggs just act as a binder?

Re: Dressing/stuffing

ECBG — Sun, 22 Nov 2020 01:46:58 GMT

@bargainsgirl

Eggs are a binder because cornbread crumbs are so small.

Re: Dressing/stuffing

furbabylover — Sun, 22 Nov 2020 02:06:05 GMT

@bargainsgirl I would never use eggs for that very reason: an eggy taste. No thanks, I will stick with turkey/chicken stock to bind the ingredients.

Re: Dressing/stuffing

Catty2 — Sun, 22 Nov 2020 02:08:00 GMT

My grandmother/mother's recipe doesn't have eggs. We use day old bread cubes in ours, not cornbread.

Re: Dressing/stuffing

4kitties — Sun, 22 Nov 2020 02:10:06 GMT

I have never used eggs or cornbread. I use cubed bread and homemade chicken stock.

Re: Dressing/stuffing

sweetee2 — Sun, 22 Nov 2020 02:18:12 GMT

I just use Stove Top. I chop up celery and onion and cook in butter. Then I use chicken stock instead of water. Yummy.

I've never heard of eggs in Stuffing.

Re: Dressing/stuffing

doxie1 — Sun, 22 Nov 2020 02:20:52 GMT

I think if it tastes eggy then you may be using too many eggs. I use egg in cornbread dressing to bind it together. I think it would be too crumbly if I did not.

doxie

Re: Dressing/stuffing

Kachina624 — Sun, 22 Nov 2020 02:21:42 GMT

I have a wonderful recipe I make in a slow cooker that contains eggs. They thicken and bind but are not detectable. You'd never know they were there.

Re: Dressing/stuffing

sunshine45 — Sun, 22 Nov 2020 02:24:34 GMT

our dressing recipe is at least four generations old......it is a very basic bread cube (some plain, some herb) dressing and it does contain eggs. i dont find it to have an eggy taste at all because it has so much juice from the turkey broth and the broth that is created by simmering the turkey organs and the neck with some celery and onion. it is moist and not dry. it really is the best part of the meal. the next day i like forming it into patties and frying it.....then topping it with a sunny side up egg.

Re: Dressing/stuffing

KatieB — Sun, 22 Nov 2020 02:37:38 GMT

@bargainsgirl wrote:
I have always made my mom's recipe. Thought I would try something a little different but I see many recipes call for eggs. I wonder if the dressing tastes "eggy" or do eggs just act as a binder?

The eggs act as a binder and the dressing does not taste eggy at all.

Re: Dressing/stuffing

Skyegirl21 — Sun, 22 Nov 2020 02:46:07 GMT

No eggs here either. I looove my stuffing! It's sausage, onions, carrot, celery, bread cubes, chicken broth and fresh herbs from the garden, sage, rosemary and thyme- Soo good. It stays together, no eggs needed.

Re: Dressing/stuffing

Sooner — Sun, 22 Nov 2020 02:46:14 GMT

I never had a dressing with eggs in it that I liked.

I like all cornbread too, no other kind of bread or biscuits or whatever. I use all chicken broth, or sometimes mix in about half a can of mushroom soup, sometimes not. And Italian seasoning not poultry seasoning or sage.

And absolutely no stuffing.

Re: Dressing/stuffing

Lali1 — Sun, 22 Nov 2020 02:51:52 GMT

Stuffing and dressing are such personal tastes. My mother made oyster or sausage stuffing. My Mil always put boiled eggs in hers. For me the boiled eggs was very odd. I think our tastes depends strongly on what we grew up with.

Re: Dressing/stuffing

denisemb — Sun, 22 Nov 2020 02:58:35 GMT

@Kachina624 wrote:
I have a wonderful recipe I make in a slow cooker that contains eggs. They thicken and bind but are not detectable. You'd never know they were there.

Kachina624 - could you post ypour recipe so I can see how it compares to my slow cooker recipe? Thanks in advance.

Re: Dressing/stuffing

BornToShop — Sun, 22 Nov 2020 03:15:54 GMT

I discovered last year hands down the best recipe ever, White Castle Burger Stuffing. I was really skeptical at first but it was a huge hit! I will be making it again this year. If you Google this, you can ck it out and see some different variations.

Re: Dressing/stuffing

Carmie — Sun, 22 Nov 2020 03:53:05 GMT

I use my mother's recipe. It has been passed down for generations and people go crazy over it.

It is made with eggs and milk, salt, pepper, onions,celery, white bread cubes and parsley and is cooked in a frying pan with butter before it is stuffed into the bird.

My family will not eat the dressing made with broth. It does not taste eggy, just delicious.

Re: Dressing/stuffing

tucsongal — Sun, 22 Nov 2020 03:23:05 GMT

@sweetee2 wrote:
I just use Stove Top. I chop up celery and onion and cook in butter. Then I use chicken stock instead of water. Yummy.

I've never heard of eggs in Stuffing.

———————

I do the exact same thing with Trader Joe’s dressing mix. We’ve been going out for Thanksgiving dinner the last few years, so I will get to make it again this week, yum!

Re: Dressing/stuffing

deepwaterdotter — Sun, 22 Nov 2020 03:34:49 GMT

@4kitties wrote:
I have never used eggs or cornbread. I use cubed bread and homemade chicken stock.

Same for me: 1 lb oven-toasted French bread cubes, 2 cups broth, 6 tbsp butter, 1 cup chopped onions, 1 cup chopped celery, 3/4 tsp garlic powder, 1 1 /2 tsp poultry seasoning, 1/4 tsp sage, and 1/4 tsp thyme.

Re: Dressing/stuffing

Snowpuppy — Sun, 22 Nov 2020 03:40:06 GMT

Do a search for traditional Hungarian stuffing.

I had neighbors who were Hungarian and raw eggs in holiday stuffing or dressing were traditional fare.

It's a simple but very rich, heavy stuffing and I recall 6 whole eggs being used. Also served with pork loin.

Re: Dressing/stuffing

Mimi 1883 — Sun, 22 Nov 2020 11:50:27 GMT

@bargainsgirl wrote:
I have always made my mom's recipe. Thought I would try something a little different but I see many recipes call for eggs. I wonder if the dressing tastes "eggy" or do eggs just act as a binder?

@bargainsgirl Eggs are a 'binder' - there is no egg-y taste. I use the same basic and ultra-simple recipe that my mother always used: seasoned bread cubes, sautéed/wilted onions and celery, fresh parsley, 2 eggs (beaten,) chicken broth, S&P, and poultry seasoning. It's my favorite part of the Thanksgiving meal. 😋