405 stuff recipes

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.

Turkey breast stuffed with a warm spiced fruit filling of dates, dried apricots, and walnuts with cinnamon, ginger, nutmeg, and cloves. An elegant holiday roast.

Stuff your pork chops with this easy crockpot recipe that will have you licking your chops after every bite!

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Hollow white onions stuffed with rice, Swiss cheese, cream, and fresh herbs, then baked until bubbly and golden. A cozy vegetarian side dish that steals the show.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Green bell peppers stuffed with a tangy cabbage, onion, and chili filling, pickled in spiced cider vinegar. Old-fashioned canning at its crunchy, fiery best.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

I prefer cherrystones for baked stuffed clams and clams casino. The chowder clams are best chopped for use in soups and sauce

A whole pumpkin filled with spiced apples, pineapple, and walnuts, then baked until the shell is tender and the filling bubbles with cinnamon and nutmeg. A show-stopping fall centerpiece.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.