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Onion

onionsonion (Allium cepa)bulbs
Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage.
Their layered nature makes them easy to hollow out once cooked, facilitating stuffing them, as in Turkish sogan-dolma.

Giblets

giblet
Giblets are often used.
If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing; however, the USDA recommends cooking giblets separately from the rest of the bird.

Domestic turkey

turkeyturkeysdomesticated turkey
Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.
Turkeys are traditionally eaten as the main course of Christmas feasts in much of the English-speaking world (stuffed turkey) since appearing in England in the 16th century, as well as for Thanksgiving in the United States and Canada.

Offal

organ meatorgan meatsvariety meats
Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.
Traditional recipes for turkey gravy and stuffing typically include the bird's giblets (the traditional Thanksgiving meal in the US).

List of stuffed dishes

Turkish stuffed dishes
List of stuffed dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings.

Turducken

gooduckenmulti-legged turkeyten bird roast
See gooducken and turducken.
The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.

Bread crumbs

breadcrumbsbreadedpanko
Breadcrumb
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

Paxo

Paxo
Paxo is a well-known brand of stuffing in the United Kingdom, currently owned by Premier Foods.

Stove Top stuffing

Stovetop Dressingstuffing
Stove Top stuffing
Stove Top is a stuffing that was introduced by General Foods in 1972.

Sausage

sausagespork sausagesmoked sausage
The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.
In most areas, "sausage meat" for frying and stuffing into poultry or other meats is sold as ground, spiced meat without casing.

Stuffed peppers

ardei umpluțiMahshibell peppers
Stuffed pepper
Stuffed Peppers (Bharvan Mirch or Bharva Hari Mirch) is one of several stuffed vegetable (Bharvan subji) dishes.

Bread

breadsbreadmakingleavened bread
Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs.
Stuffing

Starch

starcheswheat starchrice starch
Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking.

Poultry

drumstickdomestic fowlpoultry meat
Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common.

Seafood

seafood productssea foodfood fish
Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common.

Mammal

mammalsmammalianmammalia
Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common.

Vegetable

vegetablessalad vegetablewild vegetables
Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common.

Celery

celery seedApium graveolens'' var. ''dulceCelery juice
Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage.

Salt

table saltsalt productioncommon salt
Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage.

Black pepper

pepperwhite pepperpeppercorn
Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage.

Roman Empire

RomanRomansEmpire
The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig.

Cookbook

cookbookscookery bookcook book
The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig.

Apicius

De re coquinariaApicio
The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig.

Chicken

chickenshenhens
Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig.