What do eggs do to dressing?

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green doe

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I see a lot of recipes for dressing (we call it stuffing up north) that use eggs. What do they do? I've never made dressing with eggs but I wonder if I'm missing out. I always make the dressing outside of the turkey.

I imagine it makes the dressing stick together more. Does anyone have experience with dressing both with and without eggs?
 
Sometimes. When I want a dressing with moister, denser characteristics I'll use eggs. I'm partial to eggless dressing but both ways are very edible.
 
I use eggs in the corn bread that is used in making the dressing and sliced hard boiled ones in the giblet gravy. Other than that eggless.
 
I've had hard boiled eggs chunked up in the stuffing before. Course my dear mother-in-law liked to put oysters in it, too. Either an acquired or avoided taste. Of course since turkeys and oysters are often found together in nature, I suppose it only makes sense.
 
It has been my experience eggs (like in bread) add a bit of structure - in the case of dressing (I think) it help keep the soggies out.
 
Well, I used the 4 eggs in the recipe with 12 cups of bread cubes. It made the dressing souffle like but didn't taste like eggs. Maybe next time I won't use as many.

On a bright note, my sister-in-law didn't complain about the stuffing having meat this time. She did say a few days afterwards, however, that all of the food was delicious but there was one thing wrong - she didn't get enough leftovers. I calmly told her that her mom was the one that wrapped up all the food so she should take her complaints elsewhere. ~sigh~ Can't please everyone.
 

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