On Nov 16, 10:11*am, Brooklyn1 <Gravesend1> wrote:
> >"sf" writes:
>
> > Why do people put raw egg in their stuffing/dressing? *Does it serve a
> > purpose? *I've made it with and without, eaten other peoples products
> > and still haven't figured it out. *Why use it?
>
> If stuffing is cooked inside the poultry cavity it's not good food
> handling practice to include raw egg, but raw egg is fine when the
> holiday dressing is cooked separately. *I never stuff poultry so I use
> raw egg, but not as a binder but to keep it separate and fluffy... if
> the dry bread cubes are tossed with a small quantity of beaten egg (to
> barely moisten) and then sauted prior to mixing with other ingredients
> then it won't become a heavy lump when cooked... and the sauteing will
> greatly enhance the flavor... it's the same techniquie I use with rice
> pilafs and kasha.

If dressing becomes a heavy lump, then there's too much moisture in
it. I never use egg and don't see a need to saute bread cubes before
using them in stuffing or dressing. Mine always has nice texture,
separate bread cubes but with some good stock and butter flavor, plus
the diced celery and onion, sage, parsley flakes, along with diced
giblets like the heart and the liver, if available....it's makin' me
hungry to talk about it. I'm not very fond of turkey, but I love the
"go-alongs." ;-)

N.