1,309 stuff recipes

German-style pork tenderloin marinated in beer and cider vinegar, stuffed with pumpernickel and beer-soaked raisins, then rolled and roasted. A Bavarian Sunday roast with sweet-sour depth.

Slow-roasted veal breast packed with savory sausage, sweet chopped apples, and a hearty bread crumb stuffing. This old-school Sunday roast feeds a crowd and fills the kitchen with irresistible aromas.

This tasty side dish can now be made with that new crockpot you've been dying to use!

Chicken pot pie meets Thanksgiving leftovers: creamy chicken filling crowned with savory herb stuffing instead of pastry. Easy casserole-style comfort with crispy, seasoned topping. Turkey works great too.

Salmon stuffed with arugula, garlic, honey-glazed carrot, and red currants, basted with white wine and finished with a crisp schmaltz-fried skin. A peppery, sweet-tart centerpiece fish dish worth the extra prep.

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Microwave glazed chicken legs over a bed of cornbread stuffing, brushed with a sweet currant jelly glaze. A complete chicken dinner ready in about 30 minutes.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Tender baked acorn squash halves filled with seasoned spinach, sautéed onions, and breadcrumbs. This vegetarian stuffed squash makes a gorgeous fall dinner that's naturally light and full of earthy flavor.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

Green bell peppers stuffed with seasoned mashed potatoes, sauteed onions, red pepper, and chives, baked in tomato sauce. A vegetarian stuffed pepper that's hearty and satisfying.

Tender cabbage rolls stuffed with ground beef and rice, simmered for an hour, then topped with a buttery lemon sauce that brightens every bite. A comforting Eastern European classic.