On Wed, 17 Nov 2010 08:04:44 -0500, "jmcquown" >
wrote:

>
>"Nancy2" > wrote in message
...
>> On Nov 16, 2:55 pm, sf > wrote:
>>> On Tue, 16 Nov 2010 10:37:25 -0800 (PST), >
>>> wrote:
>>>
>>> > I don't know about Jill, but I know for a fact that I've never had
>>> > stuffing or dressing with egg in it.
>>>
>>> I wonder where using egg came from? It must not be a Northern thing.
>>> My mother didn't use egg either. I learned egg from my sister in law,
>>> who was a native Californian, but she didn't use mass quantities so it
>>> seemed like my mother's. I guess that's why I could never understand
>>> the "why" about using eggs.
>>>
>>> --
>>>
>>> Never trust a dog to watch your food.
>>
>> LOL. I just watched Eric Ripert on the Today show doing a roast
>> chicken for T'giving, and he put a whole beaten egg in his dressing
>> (also used bread cubes soaked in milk, and sausage, garlic, onion,
>> thyme and sage .... maybe, can't remember exactly).
>>
>> N.
>
>
>I still don't see the point. My dressing has always turned out perfectly
>without the addition of an egg. Maybe I've been doing it wrong for 30
>years. But hey, my dressing is tasty so I think I'll keep doing it the way
>I've been doing it
>
>Jill

You do not see the point because you happen to have a dressing that
you like and does not include it as part of the recipe, but there are
dozens and dozens of *basic* stuffing and dressing recipes and each of
them has its own dozens of variations. TWIAVBP.