Andy M.
Certified Pretend Chef
I think egg is supposed to act as a binder. I've never used egg in stuffing.
I think egg is supposed to act as a binder. I've never used egg in stuffing.
I feel like it would make it too much like a quiche, or, I don't know, french toast. Seems gross to me. I also think I want big chunks of bread, like 3/4" cubes. Not those little croutons everyone uses.
My grocer's bakery sells "stuffing bread" that looks like it would be awesome for making stuffing. It's not the tiny croutons like Stove Top or Pepperidge Farm uses. These "croutons" are about 3 or 4 times the size. So anyway, you might check your grocer's bakery dept to see what they have. I've never made stuffing before as my sister in law has that area locked down on Thanksgiving. I agree that eggs just don't seem like they have a place in stuffing, I like stuffing to be moist but crumbly.
I've never really made was stuffing (or dressing, if that's what you call it, but I don't call it that, so we'll go with stuffing).
You are so right about that. If you like it then it is right.Stuffing/dressing is so traditional for most of us. My mom always used an egg or two to "bind it". But some only believe in corn bread, some have to have sausage, or oysters or .... it can go into eternity. We all have our individual style and our family style, and none of it is wrong. I think I've mentioned this many times. Being different isn't being wrong!