825 stuffing recipes

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.

Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.

Savory Spam crescents stuffed with a bacon, Spam, Parmesan, and Dijon mustard filling rolled in crescent dough. Golden, flaky, and packed with salty, smoky flavor.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Baked acorn squash halves stuffed with crushed pineapple and cinnamon. A diabetic-friendly side dish steamed in a water bath until fork-tender and naturally sweet.

Spinach and feta stuffed chicken breasts wrapped in crispy, buttery phyllo dough. An elegant dinner party showstopper that's easier to pull off than it looks.

Vietnamese spring rolls (cha gio): crisp rice-paper rolls stuffed with ground pork, crab, glass noodles, garlic, and shallots, fried to a deep golden crunch. The crackly fried appetizer everyone fights over.

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Giant stuffed bread loaf filled with ham, salami, Swiss, cheddar, caramelized onions, and mustard, baked until golden and sliced into hearty portions.

Baja-style calzones stuffed with spiced sausage, ground beef, refried beans, crushed tomatoes, and melted Monterey Jack and cheddar. Served with guacamole.

German-style filled cucumbers stuffed with seasoned ground beef, tied together, and braised with bacon and onion in a cornstarch-thickened gravy.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Excellent recipe. The turkey comes out juicy and moist.