stuffing-- add eggs or not? (2024)

FAQs

What does adding eggs to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

What makes this stuffing so moist is the fact that it's cooked with both broth and butter. I think that helps to keep things moist and not dried out, without leaving you with soggy stuffing as well.

If turkey, stuffing, or gravy is left out at room temperature (40 to 140°F) for over 2 hours it may no longer be safe to eat. Bacteria prospers at this temperature, increasing the risk of foodborne illness. When stored properly in a refrigerator, turkey leftovers generally stay good for 3 to 4 days.

Here's an important Thanksgiving food safety tip that will surprise many: USDA doesn't recommend stuffing a whole turkey. The practice increases the risk of cross-contamination and takes the turkey longer to cook. Cook stuffing separately instead.

How do you revive stuffing? ›

Heat the oven to 350°F and transfer the stuffing to an oven-safe dish (or, you can keep it in the dish that it was originally cooked in). If it seems dry, you'll want to add a splash of broth. Cover with foil and bake for 20 minutes, then remove foil and bake again until crisp, 15–20 minutes.

Structure. Whole eggs, egg yolks and egg whites are all used to add structure to batters. The yolk's elevated fat content helps it bind fats and liquids together through what's called an emulsion. Emulsion is just a fancy word for two liquids that don't usually blend together on their own, like oil and water.

A whole egg coagulates at about 156°F (69°C). Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.