794 stuffing recipes

Steamed kale stuffed into whole wheat pita with Dijon mustard, lemon juice, and garlic powder. A simple, no-cook-assembly vegetarian sandwich that takes minutes to put together.

Indian-inspired dosa-style crepes made with cream of wheat and stuffed with spiced sesame potatoes, jalapeño, and lime. Serve with green pea chutney for a vibrant vegetarian meal.

Homemade Chinese baked pork buns (Cha Siu Bao) stuffed with savory barbecued pork in a sweet, glossy bread dough. Golden, pillowy, and packed with hoisin-ginger flavor in every bite.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Cheesy pita sandwiches with microwave-melted Swiss cheese stuffed with an Italian-dressed salad of tomatoes, cucumbers, alfalfa sprouts, and peppers. A quick vegetarian lunch in 5 minutes.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.

Low-calorie tuna pita sandwiches made with fat-free mayo and yogurt, celery, and red onion. A lighter tuna salad stuffed into pita pockets, ready in 10 minutes.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Italian envelopes are fried wonton wrappers stuffed with ricotta, salami, mozzarella, and oregano, topped with Parmesan. A crispy, cheesy Italian-Asian fusion appetizer.

Microwave orange chicken roulade with cinnamon-rice stuffing, finished with a glossy orange juice sauce and broken walnuts. A 30-minute dinner that looks dinner-party fancy.