eggs in your stuffing? - Page 5

Harpa · ‎03-10-2010

@honeybeagle wrote:
A raw egg. I have looked at several recipes for stuffing for Thanksgiving. All have celery, onion, and butter. About half add one or more raw eggs. I am confused on why and how this changes the recipe.

@honeybeagle Typically, a raw egg is used to combine ingredients. In other words, so it doesn't fall apart. Makes it a bit denser.

Personally, I do not use a raw egg in stuffing, because I prefer a more crumbly texture.

Starpolisher · ‎03-10-2010

No! I thought the difference was stuffing vs. dressing and that dressing was the one you added eggs to and cook outside of the bird, like a casserole. I make sausage and chestnut stuffing, inside the bird. I can't imagine adding eggs to it. I think it would change the texture and make it dense, not crumbly, which is how I like it! I have had and like cornbread dressing made outside the bird and it had eggs added to it.🦃🍞

"Kindness is like snow ~It beautifies everything it covers"
-Kahlil Gibran

GrailSeeker · ‎12-01-2012

Yes, for a beautiful golden brown and the consistency of a bread pudding. My grandmother, mother and I have always made it this way. People say it is the best dressing they've ever eaten, so much better than Stove Top. Don't throw those giblets out! Top with giblet gravy!

tiny 2 · ‎03-10-2010

@honeybeagle wrote:
A raw egg. I have looked at several recipes for stuffing for Thanksgiving. All have celery, onion, and butter. About half add one or more raw eggs. I am confused on why and how this changes the recipe.

@honeybeagle,

It does not really change the taste. It will make the dressing taller or puffier if cooking it in a casserole dish.

stevieb · ‎03-10-2010

No eggs. No giblets. No stuffing. No way. Not a fan.

In my pantry with my cupcakes...

Sooner · ‎03-10-2010

@Harpa wrote:
@honeybeagle wrote:
A raw egg. I have looked at several recipes for stuffing for Thanksgiving. All have celery, onion, and butter. About half add one or more raw eggs. I am confused on why and how this changes the recipe.
@honeybeagle Typically, a raw egg is used to combine ingredients. In other words, so it doesn't fall apart. Makes it a bit denser.

Personally, I do not use a raw egg in stuffing, because I prefer a more crumbly texture.

@Harpa I don't use eggs in stuffing or in meatloaf and I don't have trouble with it being crumbly. I don't have an explanation, but it doesn't. Maybe I use more liquid?

I do once in awhile in salmon patties if they aren't sticking together, but never in dressing or meatloaf. I actually think a tsp of mayo in the salmon patties might work as well (an egg is always too much liquid) so maybe I'll try that now that I think of it!