814 stuffing recipes

Pita Stuffed with Eggplant Salad & Feta Cheese recipe

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

Chicken Broccoli Stuffed Shells with Cheese Sauce recipe

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Butterflied pork tenderloin stuffed with spinach, smoked cheddar, and chorizo, then seared and roasted until juicy. This show-stopping stuffed pork is ready in under an hour and worthy of any celebration.

Pepper-Stuffed Lamb with Garlic Chevre Sauce recipe

Boned lamb shoulder stuffed with herbed sausage, rolled, and slow-cooked over carrots, celery, and onions until fall-apart tender. Set it and forget it for 10 to 12 hours.

Roasted Cornish game hens stuffed under the skin with herbed ricotta, Parmesan, basil, and lemon zest. Roasted with white wine for an elegant one-pan dinner.

Cheese and Ham Stuffed Chicken Breasts with Wine-Tomato Sauce recipe

Bacon-wrapped grilled shrimp stuffed with melty asadero cheese and fresh basil. Just four ingredients for a smoky, cheesy appetizer straight off the grill.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

Savor the creamy, tangy, and slightly spicy flavors of these Cajun-inspired deviled eggs. Perfect as an appetizer or party snack, this easy recipe combines smooth egg yolks with Dijon mustard, light mayonnaise, and a kick of Cajun seasoning, topped with pimento-stuffed green olives for a briny finish.

Genoese-style scrambled eggs loaded with sautéed vegetables, Parmesan, and salty prosciutto. A colorful Italian brunch centerpiece.

Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Cuban-style picadillo with capers, pimento-stuffed olives, burgundy wine, and a touch of nutmeg. Ground beef braised in a savory-sweet sofrito. Serve over rice with plantains.