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Stuffing/Dressing - Do you add egg?

AckAck Nov 19, 2009 05:58 AM

I've noticed many of the recipes call for an 1-3 eggs in their stuffing recipes, which I have never tried. What do you think?

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  1. j
    jenhen2 RE: AckAck Nov 19, 2009 06:20 AM

    I don't use egg, and won't. I love my old fashioned basic stuffing just as is - bread, butter, celery, onions, herbs and chicken stock. Delicious!!!

    1. hotoynoodle RE: AckAck Nov 19, 2009 07:09 AM

      no egg for me either. i don't want the stuffing to bind.

      1. JEN10 RE: AckAck Nov 19, 2009 07:13 AM

        In my cornbread dressing I use 2 eggs, thats how I was taught to do it. I think it helps bind it. I do not add any butter. I saute my vegies in the sausage fat and add olive oil if I need to. Then I add broth to moisten, mix eggs with orange juice and mix it all up, yum.

        1 Reply
        1. re: JEN10
          coll RE: JEN10 Nov 19, 2009 09:11 AM

          I use one or two eggs, and a stick of butter (among various other things of course). The stick of butter is first used to saute the onion, celery, mushrooms etc.

        2. d
          dagwood RE: AckAck Nov 19, 2009 08:52 AM

          I think stuffing is one of those things where you are attached to whatever you grew up with.

          We always use egg in ours, but we like our stuffing bound, because that's what we grew up with.

          One year my mother tried to switch up the stuffing recipe, and make a sausage stuffing instead. There was an out-and-out revolt at the table. My poor mom; she'll never try that again! ;)

          2 Replies
          1. re: dagwood
            Sooeygun RE: dagwood Nov 19, 2009 09:33 AM

            We are very attached to the stuffing my mom makes. Yes, she does use egg in it, as we too like it bound. I don't like it all falling to bits on the plate and it makes better sandwiches.

            We (including my mom) are so attached to her stuffing that this year for Christmas, even though my mom can't make dinner due to health reasons, she is insisting that she has to make the stuffing. And the gravy. The rest of the time, she promises to sit.

            1. re: dagwood
              chef chicklet RE: dagwood Nov 19, 2009 02:32 PM

              That reminded me of the year my Dad ( he would love to do the turkey) changed the dressing. Thinking he was really getting gourmet on us, I guess he read a recipe in Gourmet or Bon Appetit and he added apples (and I think raisins) EEK!! Let me tell you, even as an adult I wouldn't dream of confronting my Dad. But this time I was so distraught I had to tell him, not to ever mess with the dressing.

            2. shanagain RE: AckAck Nov 19, 2009 09:04 AM

              For stuffing, never. For dressing, absolutely.

              1 Reply
              1. re: shanagain
                greygarious RE: shanagain Nov 19, 2009 09:25 AM

                Yes, a large egg per quart or so of either stuffing or dressing. Not only do I like it lightly bound, but find that the egg makes the taste more fully rounded. Eating a turkey sandwich including stuffing/dressing is neater if the latter is cohesive enough that you can add a slice to your sandwich.

              2. Gio RE: AckAck Nov 19, 2009 09:25 AM

                My mother did, but I don't. I make dressing but she made the most delectable stuffing that was out-of-this-world delicious. It was more like a soufflé, and I have no idea how she did it. The taste was everything you'd imagine a bread and sage stuffing to be, yet it was light and airy. I still remember after all these years.....

                1. jeniyo RE: AckAck Nov 19, 2009 09:59 AM

                  i whisk a couple of eggs with a glug of cream and mix in the usual stock, veggies and browned sausages of choice. i like it that we get a neat chunk out of the dish, easier for the kids this way. who doesn't like bread pudding anywayz.

                  1. s
                    silverhawk RE: AckAck Nov 19, 2009 01:01 PM

                    i use egg in bread/sage dressing but not in corn bread/sausage dressing. it does seem to me that the biggest difference maker in good old sage dressing is home made stock. egg or no egg, if the dressing has our sturdy stock in it, it'll be fine.

                    1. BernalKC RE: AckAck Nov 19, 2009 01:40 PM

                      I started adding egg when I stopped putting the stuffing in the bird. I don't want my dressing to set so much. I don't use a lot of egg, and I mix them down with stock to a point where they really are not going to add much firmness. I think it adds an extra bit of richness and moisture without having to go overboard with the stock or the butter.

                      1. chef chicklet RE: AckAck Nov 19, 2009 02:26 PM

                        Depending on the weight of the bird, say 20lbs, I add two eggs. Under 15 1 egg/lots of stock and lots of melted butter. I go by the feel of the dressing and mix it with my hands.
                        After mixing it, I let it sit for a bit then adjust as needed. It's very rich, and flavorful. II don't think the eggs are key. I found out long ago that tasting it first is so important otherwise you could end up with a very tastless dressing. My preferred ingredients are the butter and the stock and of course all of the the delicious goodies you add to it. One thing that I don't care for is dry dressing or stuffing. To each their own!

                        1. ipsedixit RE: AckAck Nov 19, 2009 02:31 PM

                          No egg for me. If I wanted a frittata, I'd make one. :-)

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