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Nov 20, 2006 06:20 PM

Eggs in dressing?

My mother never put eggs in dressings and I have never done so either. The only time I have had dressings with eggs in them they seemed sticky/gluey. What it your preference? I use lots of butter, stock and dry French vermouth for moisture and when served it always gets a bit of gravy.

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  1. I've never even heard of eggs in dressing (but wow, vermouth sounds fantastic!!! Thanks!)

    5 Replies
    1. re: krissywats

      That was one of my mother's creations. The tang that vermouth gives is wonderful. Havibng grown up with it many dressings just taste flat to me without it.

      1. re: Candy

        I'm putting cranberries (soaked for a bit in sugar) in my dressing this year - do you think the vermouth would be too much of a tang or that the tang is different enough that it would work? (Will be balanced with pecans and some yummy crispy pancetta.)

        1. re: krissywats

          Sounds good to me, the tang is different enough to work. Let me know how it goes.

          1. re: Candy

            Vermouth is just and herb infused slightly fortified wine.

            1. re: HaagenDazs

              I know that, and that is why it is so good in dressing. But the French kind, not Italian. The herbs are completely different in each and you will not get the right flavor with the Italian type.

    2. My people always put eggs in the (cornbread) dressing--we like it to have a relatively thick texture. No one in my extended fly. ever makes bread dressing/stuffing. And, just stating it for the obvious, no eggs go into rice dressing (AKA dirty rice).

      1. We've always used eggs in ours. It's a cornbread dressing as well. Eggs, a lot of butter, and a little broth.

        1. Ours is cornbread + biscuits + bread. Eggs, stock, sage, sauteed onions and celery. No butter. Since it will be quite liquid-y when it goes in the pan, the egg is to make it set up.

          I had no idea other people put butter in dressing.

          1 Reply
          1. I always saute my onions, celery, and occasionally bell pepper in a stick of butter. Then add the vegetables and butter into the cornbread, eggs, stock, herbs. So delicious.