"Boron Elgar" > wrote in message
...
> 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.


Exactly, I like it. I don't see the need to add an egg. It's moist and
tender but also crunchy on top which is fine with me. I don't see any need
to add egg to macaroni & cheese, either, but lots of people do it. I'm not
lots of people

Jill