2,801 stuffing recipes

Chewy Rolo cookie bars: a yellow cake mix base studded with halved Rolo candies that melt into rivers of chocolate caramel. Five-ingredient bake-sale magic.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Delicate butter cookies studded with ground pistachios, shaped into little fingers, and dusted with powdered sugar for melt-in-your-mouth holiday treats.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

Soft, cinnamon-spiced buttermilk raisin bread studded with plump raisins and chopped nuts. A from-scratch yeast bread that makes two gorgeous loaves.

A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.

Elbow macaroni in creamy cheese sauce studded with tuna and diced Granny Smith apples, topped with buttery breadcrumbs for a surprising 1950s casserole.

Hearty whole wheat pancakes with oats, applesauce, and cinnamon, studded with walnuts. Light and fluffy with substance that keeps you full until lunch.

Light, airy cheesecake made with pressed cottage cheese and whipped cream in spiced rusk crust, topped with strawberry glaze studded with whole berries.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

White chocolate bark studded with toasted almonds and colorful apricot jelly beans for a quick, no-bake candy that's ready in 30 minutes.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Toffee crisps are light, golden drop cookies studded with almond brickle chips. A crispy, buttery cookie with caramelized toffee bits in every bite.