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Eggs in dressing?

Candy Nov 20, 2006 06:20 PM

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.

  1. krissywats Nov 20, 2006 06:27 PM

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

    5 Replies
    1. re: krissywats
      Candy Nov 20, 2006 06:44 PM

      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
        krissywats Nov 20, 2006 06:59 PM

        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
          Candy Nov 20, 2006 07:09 PM

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

          1. re: Candy
            HaagenDazs Nov 20, 2006 08:09 PM

            Vermouth is just and herb infused slightly fortified wine.

            1. re: HaagenDazs
              Candy Nov 20, 2006 08:22 PM

              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. h
      Hungry Celeste Nov 20, 2006 06:37 PM

      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. Andiereid Nov 20, 2006 07:00 PM

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

        1. danna Nov 20, 2006 07:32 PM

          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. re: danna
            Andiereid Nov 20, 2006 07:57 PM

            Yes. A LOT. Yum!

          2. Becca Porter Nov 20, 2006 08:13 PM

            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.

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