338 chicken stuffing recipes

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.

Vietnamese-style soup with cucumber cups stuffed with seasoned ground pork, ginger, garlic, and fish sauce, simmered in chicken broth with carrot matchsticks and quail eggs.

Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.

Pasta Rolls are four-cheese stuffed pasta roulades wrapped in cheesecloth and poached in chicken broth, then sliced into rounds and served with sauce. A dinner party showstopper.

Quick chicken empanadas stuffed with Spanish rice, cheddar cheese, and olives in flaky pie crust. Easy baked turnovers ready in under an hour, perfect for busy weeknights.

Rolled lasagna noodles stuffed with seasoned chicken, spinach and mushrooms, smothered in a creamy Parmesan cheese sauce and broiled until golden. A make-ahead Italian comfort classic.

Golden-seared chicken breasts stuffed with tangy goat cheese under the skin, nestled on sauteed zucchini and yellow squash. A one-hour weeknight dinner that feels fancy.

Pounded chicken breasts stuffed with Italian sausage and mozzarella, browned and simmered in a hearty red wine tomato sauce with peppers and mushrooms. Sunday dinner, Italian-style.

Baked herbed cauliflower with poultry seasoning, sage, mushrooms, and sauteed onion-celery base. A savory stuffing-flavored vegetable side dish that pairs with roast chicken or turkey.

Chicken cordon bleu stuffed with ham, Swiss cheese, and Dijon mustard, breaded and pan-fried then oven-finished. Crispy golden outside with melted cheese and ham inside.

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.

Rolled tortillas stuffed with chicken, cheddar, and Monterey Jack, smothered in a chili-bean and green enchilada sauce, then baked bubbly. Freezer friendly and ready in one hour.

Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.

Russian-style ground chicken patties stuffed with sautéed mushrooms, breaded and pan-fried golden, then napped with a tangy sour cream sauce. Old-world comfort worth the effort.

Deep-fried tofu stuffed with seasoned ground pork, then simmered in chicken broth with mushrooms and green peas. A classic Chinese clay pot dish with crispy, meaty filling.