2,801 stuffing recipes

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Cherry tomatoes stuffed with smoked oysters for an easy no-cook appetizer. Two ingredients, no cooking, and a smoky-sweet bite-sized snack ready in 15 minutes.

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.

Chocolate walnut bread made with frozen bread dough filled with chopped semi-sweet chocolate and walnuts, brushed with honey. A simple stuffed loaf with melty chocolate pockets.

Tangerine hens stuffed with fresh tangerine segments, pecans, and mushrooms, basted with honey, soy, and white Zinfandel. An elegant citrus-roasted Cornish game hen dinner for four.

Panzarotti: crisp fried Italian crescents stuffed with molten mozzarella, ham, and Parmesan. Golden, puffed, and served piping hot, the antipasto showstopper worth frying a fresh batch for.

Party chicken casserole layers crabmeat, seasoned stuffing, and boneless chicken breasts under cream of mushroom soup. A retro one-dish main baked slow under a paprika crust.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Traditional Tyrone roast goose stuffed with sage, bacon, shallot and breadcrumb dressing. Pricked skin renders to crackling fat over a long, slow roast. An Irish Christmas centerpiece.

Ham in potato jackets are bite-sized stuffed new potatoes filled with mustardy butter, diced ham, and sharp cheddar. A handheld appetizer that disappears fast at parties.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Spaghetti rolls are beef-stuffed manicotti with mozzarella and onion-spiked ground beef baked in marinara, swapping the usual ricotta cheese for a heartier, meat-forward filling.

Homemade monastery-style herbal sausage with pork, beef, thyme, marjoram, pimento, and ground cinnamon stick. Hand-ground and stuffed into pork casings for traditional European sausage making.

Halloween peanut butter and jelly bread spiders. Frozen bread dough shaped into spider bodies stuffed with PB and strawberry jam, then baked. Three ingredients, one creepy treat.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Fun gwau: Cantonese steamed dumplings stuffed with pork, shrimp, shiitake mushrooms, bamboo shoots, and water chestnuts, all wrapped in translucent wheat-starch wrappers. A dim sum classic.