# Eggs in stuffing/dressing **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [November 22, 2022, 11:41pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412 "2022-11-22T23:41:48Z")\ **Posts on this page:** 13\ **Page:** 2
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [November 23, 2022, 10:08pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/21 "2022-11-23T22:08:31Z")
I have used egg as a binder in my cornbread and sausage stuffing. I have never used cooked eggs as an additive but don’t see it as very strange. My kid would probably like it a lot better than when I put raisins in the regular bread stuffing. ---
**Author:** ![thorny\_locust](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thorny_locust/32/431_2.png) [@thorny\_locust](https://boards.straightdope.com/u/thorny_locust)\ **Post date:** [November 23, 2022, 10:23pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/22 "2022-11-23T22:23:12Z")
I’ve seen all sorts of things in stuffing, so I wouldn’t be astonished to find hard boiled eggs in somebody’s version. It just never would have occured to me if I hadn’t seen it; and I don’t think I ever have had a version with chunks of hardboiled egg in it. Tuna salad, on the other hand – ---
**Author:** ![hajario](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hajario/32/171_2.png) [@hajario](https://boards.straightdope.com/u/hajario)\ **Post date:** [November 23, 2022, 10:42pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/23 "2022-11-23T22:42:45Z")
I have never heard of it but I like the idea. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 24, 2022, 12:31am UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/24 "2022-11-24T00:31:54Z")
Yeah, nothing about it sounds objectionable to me, except I’m not sure I’d want to cook it along with the stuffing, but rather fold it in at the end or something. ---
**Author:** ![Labdad](https://avatars.discourse-cdn.com/v4/letter/l/439d5e/32.png) [@Labdad](https://boards.straightdope.com/u/Labdad)\ **Post date:** [November 24, 2022, 2:23pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/25 "2022-11-24T14:23:04Z")
I make a cornbread, sausage, and pecan dressing and have always cracked an egg into the mixture to bind it. I think I saw it in “The Joy of Cooking” decades ago. ---
**Author:** ![teelabrown](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/teelabrown/32/8412_2.png) [@teelabrown](https://boards.straightdope.com/u/teelabrown)\ **Post date:** [November 24, 2022, 2:29pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/26 "2022-11-24T14:29:22Z")
I’ve put a raw egg into stuffing in the past. It was a recipe out of Graham Kerr’s _Galloping Gourmet_ cookbook. It didn’t make the stuffing gloppy or weird; it made it appealingly clumpy, with a slight bread pudding-like texture. IIRC, the recipe didn’t call for as much liquid to dampen the bread, too, so the stuffing wasn’t soggy or mooshy. I liked it a lot, and I’d do it again, but I haven’t made a stuffed bird in ages. ---
**Author:** ![Rushgeekgirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rushgeekgirl/32/3715_2.png) [@Rushgeekgirl](https://boards.straightdope.com/u/Rushgeekgirl)\ **Post date:** [November 24, 2022, 10:35pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/27 "2022-11-24T22:35:53Z")
I don’t like eggs in the DRESSING but that’s how it was always served when I was a kid and while it wasn’t bad, the whites got weirdly soggy. I like the Stove-top stuffing best these days. No weird ingredients, not too heavy on the sage. I can mix in my smooth cranberry jelly straight out of the can. Good stuff! ---
**Author:** ![Apodder](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/apodder/32/17727_2.png) [@Apodder](https://boards.straightdope.com/u/Apodder)\ **Post date:** [November 25, 2022, 1:02am UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/28 "2022-11-25T01:02:00Z")
Never used them in any form. But my mom used to put diced water chestnuts in it and I loved the little bit of different texture, so I get your favorite thing being the little bits of egg. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [November 25, 2022, 4:53am UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/29 "2022-11-25T04:53:29Z")
Maybe I’m weird, but I would have specifically said boiled eggs (or scrambled eggs) if I meant to add cooked eggs. Otherwise I assume raw for something that has to be cooked. ---
**Author:** ![Buttercup\_Smith](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/buttercup_smith/32/473_2.png) [@Buttercup\_Smith](https://boards.straightdope.com/u/Buttercup_Smith)\ **Post date:** [November 25, 2022, 5:00am UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/30 "2022-11-25T05:00:56Z")
I use raw eggs mixed into the dressing as a binder. It’s just the way it’s done for my cornbread dressing. ---
**Author:** ![scabpicker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scabpicker/32/8268_2.png) [@scabpicker](https://boards.straightdope.com/u/scabpicker)\ **Post date:** [November 25, 2022, 6:32am UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/31 "2022-11-25T06:32:05Z")
Ya know, the idea of using them as a binder in the dressing is what seems weird to me. Though, I figure it will ad the same amount of egg-y flavor, no matter how it’s cooked. I think the only real difference would be the texture. I’d miss the firmness of the egg white bits, and I want my dressing to be kind of firm, but crumbly. ---
**Author:** ![chela](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chela/32/21582_2.png) [@chela](https://boards.straightdope.com/u/chela)\ **Post date:** [November 25, 2022, 1:58pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/32 "2022-11-25T13:58:11Z")
I beat a couple eggs with stock then add it to the stuffing/dressing that I cook separately Dotted with butter and cooked to a slight crisp. ---
**Author:** ![Die\_Capacitrix](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/die_capacitrix/32/9_2.png) [@Die\_Capacitrix](https://boards.straightdope.com/u/Die_Capacitrix)\ **Post date:** [November 26, 2022, 4:33pm UTC](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412/33 "2022-11-26T16:33:04Z")
From the other thread. According to my dad, my grandmother (his mother-in-law) used to include hard-boiled eggs as well. > [@Dealing with leftovers in the MMP](https://boards.straightdope.com/t/dealing-with-leftovers-in-the-mmp/975311/223): > > For those curious about the eggs in dressing. It’s not just one. The dressing is eggy like bread pudding, but savory. My husband doesn’t like bread pudding and he doesn’t like my mom’s/grandmother’s recipe, so I don’t make it. > > Grandma’s recipe: > Giblets (minus the liver) > 4 onions > celery cut up > salt & pepper > large loaf white bread > 8 eggs > 1 quart milk > Broth from turkey > > It’s normally baked it in two pans. And one of those pans would get a jar of cut up oysters as well. > > Her sister-in-law’s recipe calls for 20 slices of bread and 3 eggs and also includes milk. [Previous page](https://boards.straightdope.com/t/eggs-in-stuffing-dressing/975412.md?page=1)