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I use just one sometimes as a binder...wish I had this year, as the dressing was a bit unstable.
I guess I'm in the minority, but I LIKE mine kind of dry and crumbly (I guess what you would call "unstable) and the bread cubes kind of "crispy". I don't like mine "binded up" into globs of sage flavored goo. Some of our family members do, however, so we make both kinds.
I'm big on texture, and I hate things that are "doughy". I make my cornbread/sausage/pecan stuffing without eggs and toast the pecans first to bring out their flavor and add crunch. I DON'T like the addition of any kind of fruit or sweetness in the dressing. I just want it salty/savory. I leave the sweetness to the cranberry sauce and desserts.
When you guys use the egg as a binder, you mean kind of like an egg wash to make all the ingredients stick together, right? My MIL's stuffing has little pieces of hard boiled eggs throughout that are cooked separately from it, then mixed in.
That's usually a southern thing. Adding chopped hard-boiled eggs to giblet gravy is another southern thing.
I don't understand the "eggs as a binder" comments. When did stuffing have to be "bound"?
I know it's a matter of taste so if you like it, great! I guess I just like plain jane stuffing, cooked in the bird, so I'm not understanding the binder stuff.
I don't understand the "eggs as a binder" comments. When did stuffing have to be "bound"?
I know it's a matter of taste so if you like it, great! I guess I just like plain jane stuffing, cooked in the bird, so I'm not understanding the binder stuff.
I have eaten egged up stuffing years ago. I believe someone eventually threw up, and I remember feeling uncomfortable, and going for walk outside in the cold air, to clear my head. I had never made turkey or stuffing at that point, but I remember some muttering about the eggs in the stuffing. I later checked with my mom, who exclaimed “you don’t put eggs in stuffing!”
But my mom made an old fashioned cornbread stuffing, which we actually called “dressing.”
I have eaten in a school cafeteria a gluey, loaf of “dressing” made with white bread crumbs. It was sliced, like bread. That probably had eggs in it.
I like a looser texture, myself. And I think it is sort of funny that my family’s old fashioned cornbread dressing has become mainstream.
But there is probably a different stuffing recipe for every cook. I imagine the possibilities are endless. You do not need eggs in stuffing, but if you want eggs in it, there is no law against it.
I don't understand the "eggs as a binder" comments. When did stuffing have to be "bound"?
I know it's a matter of taste so if you like it, great! I guess I just like plain jane stuffing, cooked in the bird, so I'm not understanding the binder stuff.
It just gives it a softer, more held together texture than stuffing made without a binder, which tends to be more crumbly.
I haven't stuffed a bird in many years. I don't find it worth the trouble and the fact that it makes the bird take longer to cook and be more likely to be overcooked.
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