itsjoannotjoann wrote:
> On Nov 16, 8:15 am, "Phyllis Stone" > wrote:
>>
>> My son was once married to a woman whose aunt was always in charge of the
>> gravy on Thanksgiving. The whole family raved about it. It was brought to
>> the table in a large tureen. It was a white sauce with lots of chopped up
>> boiled eggs. Maybe they were just being polite. It was yuck.
>
>>
> My sister-in-law makes/made giblet gravy with chopped boiled egg in
> it. It was quite good because it had a rich chicken/turkey flavoring
> from the drippings of the bird.

then why do you 'spose it needed the boiled egg? I mean, I want gravy to
taste of the bird, not egg. I just don't *get it*

"itsjoannotjoann" > wrote in message
...
> On Nov 16, 8:29 am, "jmcquown" > wrote:
>>
>>
>>I've never put egg in my dressing and have never eaten any that
>> had egg in it.
>>
>> Jill
>>
>>
> Are you quite sure you've *never* eaten dressing with egg in it??
> Absolutely positive??

Absolutely postive. The only dressing I've ever eaten is my mothers and
mine. Well, my former MIL made dressing that was liquid, like soup - you
could run a spoon through it and it would close up on the other side. Like
Moses parting the Red Sea. The word "binder" wasn't in her vocabulary.
Eggs? Nope, never. I promise. And I don't see the need for egg in
dressing/stuffing.

Jill

On Tue, 16 Nov 2010 12:35:08 -0500, ravenlynne
> wrote:

> I'm southern and never heard of it.

Me either until this thread. Oh, my! The things you learn about
fellow Americans in rfc!

--

Never trust a dog to watch your food.

On Mon, 15 Nov 2010 16:30:55 -0800, JL wrote:

> Me to. Here's the basic, standard recipe that i tweak rather a bit. I
> don't bake the onions first. And I leave out the veal suet and use a
> good amount of butter. I also add garlic to the sauteing of the onions
> and finish with chopped olives.
>
> I prefer a fresh baguette crumbed in the FP to dry crumbs, and white
> wine to milk. I add just enough white wine to moisten the fresh bread
> crumbs, lightly toss with all the other ingredients and stuff the bird.
> For the rest i add a bit more wine to make it more dense and bake in a
> casserole dish with the turkey in the oven. Last but not least i have
> come to prefer a whole leaf sage, dried but not powdered.
>
> Sage and onion stuffing
>
> Bake 4 large unpeeled onions and when soft, peel and chop them finely.
>
> Melt some butter in a pan add the onions, a pinch of chopped fresh or
> rubbed dry sage and cook gently for a few minutes.
>
> Add the same weight of white bread crumbs soaked in milk, and squeezed,
> and half the weight of the onions of chopped veal suet.

veal suet? where do you buy such a thing?

your pal,
blake

On Mon, 15 Nov 2010 23:31:39 -0800, JL wrote:

> Steve Pope wrote:
>> itsjoannotjoann > wrote:
>>
>>>I detest dressing made with light/white bread. I've yet to eat any no
>>>matter how many prizes or blue ribbons the maker claims to have
>>>received for this concoction that is not a doughy mess.
>>
>> I agree. You need whole-wheat bread and/or French/sourdough bread.
>> I usually use half each.
>>
>> Steve
>
> I prefer the French bread as i like the sage and onion flavoring to
> stand out.
>
> A sour dough is nice also but then i like to use oregano and cheddar
> cheese and heavy on the garlic.

my dad, who was the stuffing king at our house, had a word of advice:
don't try rye bread.

your pal,
blake

ravenlynne wrote:
> On 11/16/2010 12:27 PM, Tracy wrote:
>
>> I didn't catch the whole show but the host put chopped eggs in her
>> gravy. Said it was a Southern thing.
>>
>> Definitely not my thing.
>>
>> Tracy
>
> I'm southern and never heard of it.
>
I've heard of it, seen it, experienced it. It is over-rated.
Blech.

On 11/16/2010 11:55 AM, Goomba wrote:
> itsjoannotjoann wrote:
>> My sister-in-law makes/made giblet gravy with chopped boiled egg in
>> it. It was quite good because it had a rich chicken/turkey flavoring
>> from the drippings of the bird.
>
> then why do you 'spose it needed the boiled egg? I mean, I want gravy
> to taste of the bird, not egg. I just don't *get it*

My mother chopped boiled eggs and put them in giblet gravy, she read an
article about that in the cooking section of the local newspaper. I
didn't get it either.

Becca

On Nov 15, 5:06*pm, ravenlynne > wrote:
> On 11/15/2010 5:28 PM, Nancy2 wrote:
>
>
>
>
>
> > On Nov 15, 3:59 pm, > *wrote:
> >> On Nov 15, 1:34 pm, > *wrote:
>
> >>> 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?
>
> >>> --
>
> >>> Never trust a dog to watch your food.
>
> >> It's a binder. *It keeps the dressing from falllng apart. *And it adds
> >> to the flavor a lot.
>
> > My dressing sans egg never falls apart. *I don't get it.
>
> > N.
>
> Mine either. *I just make it really moist with stock and top with butter
> before putting in the oven.
>
> --
> Currently reading: *The Chalice by Phil Rickman- Hide quoted text -
>
> - Show quoted text -

That's how I do it, too.

N.

> I've never heard of that. *That sounds as vile as sticking a hardcooked
> egg in the center of meatloaf.
>
> --
> Currently reading: *The Chalice by Phil Rickman

In junior high (way back when) we had spinach loaf with a hard-cooked
egg in the center ... you can imagine how popular that was with junior
high kids. LOL.

N.

> Ummmmmmmm, in case you haven't figured it out, the egg gets cooked
> along with the other ingredients. *I'm sure you've had it but just
> didn't realize it had (gasp!) egg in it. * * * * * (Shakes head)- Hide quoted text -
>
> - Show quoted text -

I don't know about Jill, but I know for a fact that I've never had
stuffing or dressing with egg in it.

N.

sf wrote:
>
> 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?

I'm not sure why you can't figure it out, in nearly every recipe that
includes egg it is used as a thickener / binder. I use egg in my sausage
and mushroom stuffing/dressing and have yet to have any complaints about
it, rather I get a lot of compliments. I prefer a more solid
stuffing/dressing and that is particularly helpful for the portion I use
to make stuffed mushrooms as an appetizer.

On Tue, 16 Nov 2010 10:35:42 -0800 (PST), Nancy2
> wrote:

>
> > I've never heard of that. *That sounds as vile as sticking a hardcooked
> > egg in the center of meatloaf.
> >
> > --
> > Currently reading: *The Chalice by Phil Rickman
>
> In junior high (way back when) we had spinach loaf with a hard-cooked
> egg in the center ... you can imagine how popular that was with junior
> high kids. LOL.
>
That's another thing I've never heard of. The recipes I'm seeing are
rolled, was hers?


--

Never trust a dog to watch your food.

On Nov 16, 12:24*pm, Wayne Boatwright >
wrote:
> On Tue 16 Nov 2010 10:35:08a, ravenlynne told us...
>
> > On 11/16/2010 12:27 PM, Tracy wrote:
>
> >> I didn't catch the whole show but the host put chopped eggs in her
> >> gravy. Said it was a Southern thing.
>
> >> Definitely not my thing.
>
> >> Tracy
>
> > I'm southern and never heard of it.
>
> My grandmother and mother used to put some coarsely chopped hard
> boiled egg in their giblet gravy. *I don't even like giblets in
> gravy, much less the egg. *Mom would leave some plain gravy for me
> before she added the giblets and egg.
>
> I think it is fairly common in the south.
>
>
Yep.

I can take the liver in the gravy but not the heart or those gawd-
awful gizzards.

On Nov 16, 12:37*pm, Nancy2 > wrote:
> > Ummmmmmmm, in case you haven't figured it out, the egg gets cooked
> > along with the other ingredients. *I'm sure you've had it but just
> > didn't realize it had (gasp!) egg in it. * * * * * (Shakes head)- Hide quoted text -
>
> > - Show quoted text -
>
> I don't know about Jill, but I know for a fact that I've never had
> stuffing or dressing with egg in it.
>
> N.

>
>
Like Jill, you've only eaten dressing at one or two places they never
put eggs in theirs??

On Nov 16, 8:31*am, itsjoannotjoann > wrote:
> On Nov 16, 8:29*am, "jmcquown" > wrote:
>
> >I've never put egg in my dressing and have never eaten any that
> > had egg in it.
>
> > Jill
>
> Are you quite sure you've *never* eaten dressing with egg in it??
> Absolutely positive??

I'm sure she and I are both absolutely positive we've never had
dressing with egg in it. Why do you find that unbelievable? Most
times, dressing/stuffing is served at Thanksgiving - which is
celebrated with family - where the cooks and their recipes are well
known to everyone. Get over it, already. There's no argument here.

N.

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.

On Tue, 16 Nov 2010 12:55:16 -0500, Goomba >
wrote:

>itsjoannotjoann wrote:
>> On Nov 16, 8:15 am, "Phyllis Stone" > wrote:
>>>
>>> My son was once married to a woman whose aunt was always in charge of the
>>> gravy on Thanksgiving. The whole family raved about it. It was brought to
>>> the table in a large tureen. It was a white sauce with lots of chopped up
>>> boiled eggs. Maybe they were just being polite. It was yuck.
>>
>>>
>> My sister-in-law makes/made giblet gravy with chopped boiled egg in
>> it. It was quite good because it had a rich chicken/turkey flavoring
>> from the drippings of the bird.
>
>then why do you 'spose it needed the boiled egg? I mean, I want gravy to
>taste of the bird, not egg. I just don't *get it*

Same reason they put hard good eggs in tater salad and everything
else... eggs are cheap and they're afflicted with TIAD.

blake murphy wrote:
> On Mon, 15 Nov 2010 16:30:55 -0800, JL wrote:
>
>
>>Me to. Here's the basic, standard recipe that i tweak rather a bit. I
>>don't bake the onions first. And I leave out the veal suet and use a
>>good amount of butter.
>>
>>"Add the same weight of white bread crumbs soaked in milk, and squeezed,
>>and half the weight of the onions of chopped veal suet."
>
>
> veal suet? where do you buy such a thing?
>
> your pal,
> blake

I live in a major, metropolitan area, there is one local deli in my
neighborhood and a number of other shops in other parts of town that
sell both the veal and its suet.

Which i don't purchase because of price, though adding veal bones to a
vegetable stock! ....mmmmm ....um....good and i can get reasonably
priced, veal knuckles & shanks that are great for stock making.


Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

blake murphy wrote:
> On Mon, 15 Nov 2010 23:31:39 -0800, JL wrote:
>
>
>>Steve Pope wrote:
>>
>>>itsjoannotjoann > wrote:
>>>
>>>
>>>>I detest dressing made with light/white bread. I've yet to eat any no
>>>>matter how many prizes or blue ribbons the maker claims to have
>>>>received for this concoction that is not a doughy mess.
>>>
>>>I agree. You need whole-wheat bread and/or French/sourdough bread.
>>>I usually use half each.
>>>
>>>Steve
>>
>>I prefer the French bread as i like the sage and onion flavoring to
>>stand out.
>>
>>A sour dough is nice also but then i like to use oregano and cheddar
>>cheese and heavy on the garlic.
>
>
> my dad, who was the stuffing king at our house, had a word of advice:
> don't try rye bread.
>
> your pal,
> blake


I vaguely remember doing so but the lack of a persistence in doing so
suggests to me that no matter how very much i like white rye something
about it must not have pleased as a stuffing?

I distinctly remember trying to use a dark rye as the basis for a bread
stuffing to memorable if not admirable effects

Oddly enough, one of the most highly praised T'day stuffing i have made
was based on an accumulated bag of slices of various different types of
breads that had got toasted too dark.

I recall taking off the actually carbonized, black bits, and then
crushing the rest of the dry toast, some few pieces of which had been
buttered but not eaten.

Iirc i proceeded with the standard, butter, garlic, onions, celery
poultry seasoning and probly a bit of giblet stock to moisten the bread
with.

I probly had some other spices in there and the social ambiance of that
particular meal may have added more to the enjoyment of it than the
actual stuffing.

But still, i wonder about using various types of bread in a stuffing.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Tue, 16 Nov 2010 10:52:43 -0800 (PST), itsjoannotjoann
> wrote:

> I can take the liver in the gravy but not the heart or those gawd-
> awful gizzards.

I'm just the opposite. Chop up the heart and gizzards small and I'm
okay with it - but keep that gawd-awful liver out of my gravy.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 11:55:35 -0800, JL > wrote:

> But still, i wonder about using various types of bread in a stuffing.

Mine is going to be an amalgam of home made and store bought breads.
I have cornbread I made and leftover stale commercial breads in the
freezer. The latest addition will be a loaf of "extra sour" sourdough
that didn't have any flavor at all. How do they get away with that
practice? In any case, I told hubby not to worry - I'll use it for
dressing on Thanksgiving. I was going to make a pan of cornbread just
for stuffing, but now I won't have to.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 10:37:25 -0800 (PST), Nancy2
> 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.

"itsjoannotjoann" > wrote in message
...
> On Nov 16, 12:37 pm, Nancy2 > wrote:
>> > Ummmmmmmm, in case you haven't figured it out, the egg gets cooked
>> > along with the other ingredients. I'm sure you've had it but just
>> > didn't realize it had (gasp!) egg in it. (Shakes head)- Hide
>> > quoted text -
>>
>> > - Show quoted text -
>>
>> I don't know about Jill, but I know for a fact that I've never had
>> stuffing or dressing with egg in it.
>>
>> N.
>
>>
>>
> Like Jill, you've only eaten dressing at one or two places they never
> put eggs in theirs??


Please tell me why this is so hard to believe. Did some TV chef add an egg
or something? I used crumbled cornbread or cornbread stuffing crumbs,
chicken broth (fresh stock if I have it), melted butter and herbs. That's
the basic recipe. If you want you can add cooked wild rice and/or crumbled
cooked hot sausage for a kick.

Jill

On Tue, 16 Nov 2010 12:55:28 -0800, sf > wrote:

>On Tue, 16 Nov 2010 10:37:25 -0800 (PST), Nancy2
> 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.


It is certainly common with Ashkenazi Jews here in the US who use
challah for turkey or chicken stuffing. Many (but not all, of course)
"Jewish style" stuffings made with challah tend to have eggs.

Keep in mind that these are beaten eggs used as texturizer/binding,
not hard boiled ones used just for ...well...I don't know what hard
boiled eggs would be doing in stuffing, yet the Marilyn Monroe
stuffing recipe the NY Times published last week contained them and
the reporter said the end result was tasty.

Boron

On Nov 16, 2:44*pm, sf > wrote:
> On Tue, 16 Nov 2010 10:52:43 -0800 (PST), itsjoannotjoann
>
> > wrote:
> > I can take the liver in the gravy but not the heart or those gawd-
> > awful gizzards.
>
> I'm just the opposite. *Chop up the heart and gizzards small and I'm
> okay with it - but keep that gawd-awful liver out of my gravy.
>
> --
>
> Never trust a dog to watch your food.

The heart and liver go in my stuffing - best place for them....

N.

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.

Hear, here. Now your speakin' English. Real stock with simple spices and giblets. It's the simplicity that makes this holiday my favorite. Well, maybe eating til I burst has something to do with it, too.

Eggs in stuffing (hard-boiled sounds insane for this), eggs in mac 'n cheese. Odd stuff. I add one to meatloaf and German potato pancakes. Not much else besides maybe a fish fry.

I love eggs for their simplicity as a stand alone perfect food. I have, thankfully, never tried a stuffing with hard-boiled eggs.

"Nancy2" > wrote in message
...
> 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.

Hear hear! I'm not fond of turkey, either. I'm going to roast a cornish
game hen. That's about as close to turkey as I can get (I was going to
make a standing rib roast but decided to hold off on that until December.)
And my dressing will be cooked on the side, as always, sans egg. It never
turns into a "lump".

Jill

On Tue, 16 Nov 2010 16:38:39 -0500, Boron Elgar
> wrote:

> It is certainly common with Ashkenazi Jews here in the US who use
> challah for turkey or chicken stuffing. Many (but not all, of course)
> "Jewish style" stuffings made with challah tend to have eggs.
>
> Keep in mind that these are beaten eggs used as texturizer/binding,

I'm confused. They use egg bread and pour more beaten egg over it or
is the egg you're talking about just what the bread is made with?

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 13:47:51 -0800 (PST), Nancy2
> wrote:

> 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).

I'm trying to remember if Mom used milk or not... it's been a long
time, I've been doing my own Thanksgiving since I got married. I know
she didn't use broth and she used a boatload of butter, but I don't
remember milk one way or the other.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 14:30:04 -0800, sf > wrote:

>On Tue, 16 Nov 2010 16:38:39 -0500, Boron Elgar
> wrote:
>
>> It is certainly common with Ashkenazi Jews here in the US who use
>> challah for turkey or chicken stuffing. Many (but not all, of course)
>> "Jewish style" stuffings made with challah tend to have eggs.
>>
>> Keep in mind that these are beaten eggs used as texturizer/binding,
>
>I'm confused. They use egg bread and pour more beaten egg over it or
>is the egg you're talking about just what the bread is made with?


These are beaten eggs added to the stuffing mixture for texture or
binding.

What the bread is made of has nothing to do with these eggs. And I
never use my home made breads for stuffing. Them is eatin' breads!

Boron

On Nov 15, 4:34*pm, sf > wrote:
> 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?
>
> --
>
> Never trust a dog to watch your food.

Mom always fixes the Thanksgiving meal. She puts one or twoo eggs in
it depending on the size of the pan. The one time she forgot the
dressing had a dense gummy texture to it.

On Nov 16, 2:44*pm, sf > wrote:
> On Tue, 16 Nov 2010 10:52:43 -0800 (PST), itsjoannotjoann
>
> > wrote:
> > I can take the liver in the gravy but not the heart or those gawd-
> > awful gizzards.
>
> I'm just the opposite. *Chop up the heart and gizzards small and I'm
> okay with it - but keep that gawd-awful liver out of my gravy.
>
>
We'll trade. Here, you take this gizzard and heart and give me your
turkey liver. Now we're both happy!

On Tue, 16 Nov 2010 15:19:37 -0800 (PST), itsjoannotjoann
> wrote:

> On Nov 16, 2:44*pm, sf > wrote:
> > On Tue, 16 Nov 2010 10:52:43 -0800 (PST), itsjoannotjoann
> >
> > > wrote:
> > > I can take the liver in the gravy but not the heart or those gawd-
> > > awful gizzards.
> >
> > I'm just the opposite. *Chop up the heart and gizzards small and I'm
> > okay with it - but keep that gawd-awful liver out of my gravy.
> >
> >
> We'll trade. Here, you take this gizzard and heart and give me your
> turkey liver. Now we're both happy!

<laughing> Too bad we don't live closer together.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 16:46:42 -0800, Ranée at Arabian Knits
> wrote:

> My mom wasn't born until 1953, and she didn't come to the states
> until 1970. I don't think she got the idea from those magazines. She
> was translating an Arabic dish to an American one as I recall it.

My husband's family came from "elsewhere" too. His sister used to
make a better version of Turducken (without the turkey or the duck).
Chicken, Cornish hen, ground meat.... I forget the layers (which were
boned, of course) and it ended up with an egg. I'm not going to
laugh about the concept. It is what it is. In my sister in law's
case, it was delicious.

--

Never trust a dog to watch your food.

I've lived half my life in the north and half in the south, and I
think putting eggs in stuffing/dressing is primarily a southern
thing. I do not put eggs in my dressing, as I do not stuff a turkey.

"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

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.

On Nov 16, 4:10*pm, "jmcquown" > wrote:
> "Nancy2" > wrote in message
>
> ...
>
>
>
>
>
> > 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.
>
> Hear hear! *I'm not fond of turkey, either. *I'm going to roast a cornish
> game hen. *That's about as close to turkey as I can get *(I was going to
> make a standing rib roast but decided to hold off on that until December.)
> And my dressing will be cooked on the side, as always, sans egg. *It never
> turns into a "lump".
>
> Jill- Hide quoted text -
>
> - Show quoted text -

I think I'll do a roast chicken for T'giving - and we always have a
standing rib roast at Christmas. It just seems right. ;-)

N.

On Tue, 16 Nov 2010 11:33:24 -0800, JL wrote:

> blake murphy wrote:
>> On Mon, 15 Nov 2010 16:30:55 -0800, JL wrote:
>>
>>>Me to. Here's the basic, standard recipe that i tweak rather a bit. I
>>>don't bake the onions first. And I leave out the veal suet and use a
>>>good amount of butter.
>>>
>>>"Add the same weight of white bread crumbs soaked in milk, and squeezed,
>>>and half the weight of the onions of chopped veal suet."
>>
>> veal suet? where do you buy such a thing?
>>
>> your pal,
>> blake
>
> I live in a major, metropolitan area, there is one local deli in my
> neighborhood and a number of other shops in other parts of town that
> sell both the veal and its suet.
>
> Which i don't purchase because of price, though adding veal bones to a
> vegetable stock! ....mmmmm ....um....good and i can get reasonably
> priced, veal knuckles & shanks that are great for stock making.
>
> Mr. Joseph Paul Littleshoes Esq.

i don't think i've ever seen it. though i'm in a major metro area (d.c.),
butchers or specialty meat markets seem few and far between.

your pal,
blake