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Eggs in Stuffing/Dressing

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1 Eggs in Stuffing/Dressing on Sat Nov 21, 2009 4:36 pm

fishlipsmcgee

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Jabberjaws
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I am finding so many recipes for stuffing/dressing calling for 2-3 eggs. Has anyone made theirs this way? I'm wondering if it changes the testure to more cake like or like a bread pudding?


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2 Re: Eggs in Stuffing/Dressing on Sat Nov 21, 2009 9:07 pm

rosebud

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Jabberjaws
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What kind of stuffing are you making? We make cornbread stuffing. I add 2 raw eggs to my dressing. Now, my mother used to use boiled eggs in hers. Neither changed the texture much.

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3 Re: Eggs in Stuffing/Dressing on Sat Nov 21, 2009 9:58 pm

fishlipsmcgee

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Thanks, Rosebud. We just make a bread stuffing with bakery bread, celery, onions, and seasonings. I would love to try a cornbread or with sausage, but for Thanksgiving I think everyone is expecting the traditional that we always have. I think we might try the eggs this year if it doesn't change the texture. So many of the recipes I ahve found are calling for them. Thanks for your advice!


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4 Re: Eggs in Stuffing/Dressing on Sun Nov 22, 2009 12:55 pm

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I do it both ways. I add a couple of raw eggs to my cornbread dressing if I want it to be drier. If I want a wetter dressing I add in a couple of chopped boiled eggs. I like it both ways. Warning tho, reheated dressing with boiled eggs turns them kinda rubbery LOL Still good but a weird texture.

Adding raw eggs just give it more binding power. Too many will turn it cakey.

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