825 stuffing recipes

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Juicy chicken breast stuffed with cheese, shallots and cheese. The phyllo really helps hold in the moisture to keep the chicken breast moist. This is a reduced fat version of a popular recipe and it's equally as tasty in my opinion. If you wish to reduce the fat even further omit the cheese altogether.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.

Homemade Chicken Casserole with Cream Cognac Sauce recipe

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.

Hawaiian chicken liver pate with sherry, brandy, curry powder, and toasted walnuts, shaped like a pineapple and decorated with olive slices. A retro showpiece appetizer for parties.

Potato momos are Tibetan steamed dumplings stuffed with garam-masala spiced mashed potatoes, spinach, and cilantro. Vegetarian Himalayan comfort food, served with a fiery chili dipping sauce.

Sicilian meat roll stuffed with ham and shredded mozzarella, seasoned with oregano and garlic, then baked and topped with melted cheese. An Italian-American stuffed meatloaf for Sunday dinner.

Pork tenderloin stuffed with cilantro-lime pesto, pepper jack cheese, and toasted pine nuts, tied and roasted until juicy. A bold, Mexican-inspired stuffed pork roast.