skip to main content

The Kitchen Table

Eggs in Stuffing?

13 years ago

I've been thinking of using the slow cooker for my stuffing.

On some popular sites (All-recipes, etc) the 5-star recipes call for beaten eggs.

I've never heard of beaten eggs in stuffing. Have you tried it, or do you have a good stuffing recipe you'd share? Have you done it in a slow-cooker?

Sort by:Oldest

Comments (21)

tobygirl
13 years ago
Just as my mother did, I always use eggs. The stuffing is less crumbly and more sliceable for those next-day sandwiches. It just depends on your personal preference.
kayjones
13 years ago
Yes, I add an egg to mine - it serves as a binder for all the ingredients. I have never made it in a slo-cooker, so can't advise on that.
Related Discussions
Stuffing or Dressing???
Q
Comments (20)
Stuffing Recipe (Dressing Recipe, technically) 1 1/2 pounds bulk Italian sausage 2 tablespoons olive oil 6 ounces pancetta bacon, diced 2 onions, chopped 7 large stalks celery, chopped 4 cloves garlic, minced 6 cups day-old French bread, cut into 1/2 inch cubes 3 cups crumbled cornbread 1 1/2 tablespoons rubbed dried sage 1 1/2 tablespoons poultry seasoning 1 teaspoon salt 1 cup toasted pine nuts 4 cups chicken broth 2 cups shredded mozzarella cheese 1/2 cup butter 2 tablespoons chopped fresh sage 1 ounce shaved Parmesan cheese Directions Preheat an oven to 375 degrees. Grease a deep 9x13 inch baking dish or roasting pan. Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl. Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows. Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil. Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve. *** Not so great for vegetarians but it is yummy for everyone else.
...See More
Purpose of eggs in stuffing?
Q
Comments (35)
lars, you are real texas with your cornbread dressing. Me too! I do mix in a bit of white bread into the cornbread, for the texture. Cornbread and cornbread dressing are two of my favorite things, ever! i often bake a skillet of cornbread when the oven is on just to have it around. I find that it freezes well and it also heats up nicely in a hot skillet. If I have cornbread and a can of good beans, I have dinner......cornbread and beans!! We had it last night, with buttter beans. I still cant stop hubs from wanting his beans in a bowl and molasses on his cornbread, After all, he is Jersey Italian! They know nothing of cornbread and buy corncakes at the bakery.....sweet ones! Ugh! Now I have to bake another skillet of cornbread for the dressing!
...See More
Help with Thanksgiving stuffing/dressing recipe
Q
Comments (12)
I also make my traditional favorites that have passed on over the years but also add some new trials. I've been making a wild rice, wild mushroom with both cornbread, (a homemade basic but left to dry out a day, or a week before and freeze)) and toasted boule 'croutons' and cubed boule. No eggs. The toasted bread adds flavor without the density. So i make two dressings using some of the ingredients from the original but make one with homemade veg stock and one with chicken stock and lamb sausage. (one vegetarian). Most of my bread comes from the freezer using ends and half loafs from earlier baking. Also remember to toss all together just before baking. Even if prepped ahead. We chop and prep ahead but keep the moist elements separate...even in zip-locks like a kit. The day before i'll have all the sauted veg like the celery onion parsley in a bowl, and top that with all the zip-locked bread, etc. Toss together easily just before baking. All our chopping happens the day or even 2 days before and some sautéing. As well as toasted nuts, Salads dressings, all the mixed roots and veg for roasting tossed in a bit of olive oil...separate bags based on cooking time....never roasted ahead but ready to go....
...See More
Stuffing, in or out?
Q
Comments (33)
One last time. I have made stuffed roast turkey for 44 years. I have been eating it prepared the same exact way as I do to this day for my entire life. If the bird is done the stuffing is hot. No need to check the temperature of the stuffing to see if it's "done". Well maybe if it's made from raw sausage or the like. But traditional bread stuffing is too hot to handle. I know my oven well enough that I don't have to keep opening the door to "check on the bird". Maybe a fifteen minute window one way or the other since we are dealing with flesh here. But I also know how to calibrate the thermostat on my gas oven. Many modern electric ovens with digital controls are even easier since they have calibration modes in the circuitry. Plus or minus and done. No need to live with a wonky oven. Anyone who is coming up with cold stuffing is putting it in a slightly frozen bird or something. Happy Thanksgiving to all however you eat your savory bread.
...See More
lynn_d
13 years ago
I too always add an egg or two to my stuffing, but have never used a slow cooker. Please let us know how it works out!
User
13 years ago
I've always put raw eggs in my stuffing. I also put in hot Italian sausage and bacon. Nummers! Can't wait until dinner tomorrow now.
Marilyn Sue McClintock
13 years ago
Yes, eggs in dressing or stuffing is good. That is the way I like it and the way my Grandma made it.

Sue
monica_pa Grieves
13 years ago
I, my mother and grandmother always used beaten eggs in stuffing. It acts like a binder, holding the bread and other ingredients together, and adds moisture.
LuAnn_in_PA
13 years ago
No eggs in my family!
susanjf_gw
13 years ago
does it brown up in the over with a crusty top? will have to try it next time..no stuffing for us...dil and ds2 are making a crock pot chicken dish...
patti43
13 years ago
I've never stuffed a bird, but I don't think I'd add an egg if I did. I bake it in a pan and always use an egg or two. Good luck, jas!
heather_on
13 years ago
I just finished making crock pot stuffing for the first time. Our Christmas Dinner is today. I put the beaten eggs in it. It sure smells yummy but I will have to let you know later how the stuffing turned out.
jannie
13 years ago
My Mom always put eggs in her stuffing. She also always cooks it separately, never inside the turkey. BTW, I hate dressing/stuffing. Never touch the stuff! LOL.
Pieonear
13 years ago
jasdip, I always use an egg in dressing, but I don't do stuffing, so don't know about that.
Jasdip
Original Author
13 years ago
They say that it's called "stuffing" when it's inside the turkey, and "dressing" when it's cooked outside.

So I guess I'll be putting egg in my dressing tomorrow.
sue_va
13 years ago
I remember when my DM told me how she made stuffing/dressing she mentioned eggs. For some reason I thought she meant hard boiled, chopped up eggs, so that is what I did for a long time. She later told me it was raw eggs, just whisked a little, not beaten. She stuffed the bird and also baked some. We had a large family. I prefer the baked.

My dressing was good, and after I learned about the raw eggs, I did that, too. I love a good stuffing/dressing. Just don't forget the giblets and the sage. And save some of the giblets for the gravy.

Sue
pump_toad
13 years ago
My Mother used eggs in her stuffing and it was the best ever.I tried to do the same but mine never tasted as good.
She used raw eggs,sage, salt & pepper and the giblets mixed with the bread. Added some milk for moisture and steamed it in a cast iron pan for a little bit before she stuffed the bird.It was so good !
Lois
kathleenca
13 years ago
I've made my mother's pork sausage & onion stuffing since the mid '60s, which calls for eggs & milk mixed with the bread - like pump toad. I've not done it in a slow cooker, though; just in the turkey & any leftover goes in a greased baking dish.
wildchild
13 years ago
No never in my stuffing. I'm a purist. Everyone loves my stuffing because of what I don't put in. Just good bread,celery,onion,salt and pepper and inards. The flavor comes from the bird.
heather_on
13 years ago
If I do have to brag, I loved the crock pot stuffing I made today. Yummy! Nice and moist, tasty and made with a couple of eggs. I'm glad there are leftovers for tomorrow. I'm really not a cook, my DH is the cook in our house so this was a real adventure for me.
Jasdip
Original Author
13 years ago
Thanks Heather!
I'm putting it together now.

LOL, all "us" cooks who stuff the bird, we should all be dying of food poisoning according to the USDA, etc etc. Some things never change, the way our fore-parents did it.

Normally the bird would be stuffed, but as I mentioned this is an unusual Christmas for us, and we're using a Cheater Chicken, so no stuffed bird.
User
13 years ago
You only get food poisoning from the stuffing if you leave the stuffing in the bird for too long. I remove it as soon as the turkey comes out of the oven. I make so much stuffing, that I fill the bird and have enough to fill another pan which I also put the neck of the bird in and some of the drippings. It usually only takes about an hour to cook in the oven. Then I mix the two together when it's all done.
Jasdip
Original Author
13 years ago
Debby we do the same thing. I like the flavour of the stuffing inside the bird, and combining the two makes it just right!

Related Stories

HOLIDAYS 16 Creative Ways to Hide Easter Eggs

By Shawn Gauthier

Crack of dawn on Sunday not your ideal thinking time? Just follow our creative egg-hiding ideas and pretend Peter Cottontail did the work

DIY PROJECTS 17 Ways to Decorate With Everyday Things

By Becky Harris

Characters on the new Netflix series 'Orange Is the New Black' make the most of what they have. Here's how you can too

ORGANIZING Outside the Box: 18 Unconventional Storage Solutions

By Dressed Nest Interiors

You might never think to use household standards in creative ways like these, but you’ll be glad we did

LIFE You Said It: ‘Some Ask Why, Others Why Not?’ and Other Houzz Quotables

By Becky Harris

Design advice, inspiration and observations that struck a chord this week

HOUZZ TOURS Houzz Tour: Under a Metal Canopy in Texas

By Becky Harris

New technology, reclaimed materials and an enormous protective roof combine in this Hawkins home for irresistible modern rustic charm

MOST POPULAR Thanksgiving Tales: When the Turkey Tanks

By Mary Jo Bowling

Houzz readers prove adept at snatching victory from the jaws of entertaining defeat

LIFE Show Us Your Thanksgiving Fails

By Mary Jo Bowling

On some holidays you are just thankful when it’s over

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

KITCHEN DESIGN Create Your Own Checklist for a Well-Stocked Kitchen

By Laura Gaskill

Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more

FUN HOUZZ 10 Things People Really Don’t Want in Their Homes

By Mitchell Parker

No love lost over fluorescent lights? No shocker there. But some of these other hated items may surprise you

Sponsored

More Discussions

Oh no! Another one!

724

I'll show you mine/you show me yours - Sa 5/4/24

12

Smile today - 5/4/24

7

Does your iPhone do things on it’s own?

21

Do you still have fingerprints

2