655 stuffing recipes

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

Homemade cannoli from scratch with Marsala wine shells and sweet ricotta filling studded with chocolate chips and candied citron. Crispy, creamy, and worth every minute of effort.

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

Homemade cranberry orange sauce studded with dried apricots and raisins. This fruity, jewel-toned holiday condiment can be made up to 4 days ahead and thickens beautifully as it chills.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Kohlrabi slaw with apple, grapes, currants, cabbage, and a simple apple cider dressing. A mayo-free, fruit-studded coleslaw alternative with mild crunch and natural sweetness.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

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

Three-layer pineapple meringue torte with crushed pineapple cake, cashew-studded meringue baked right on top, and a pineapple whipped cream frosting.

Hazelnut biscotti are twice-baked Italian cookies studded with whole hazelnuts, perfect for dunking in espresso or vin santo. A simple, butter-rich version with a crunchy bite.

Baked oatmeal studded with dried fruit and baked in individual cups until just set. A make-ahead, kid-friendly breakfast topped with a fun fruit smiley-face the little ones love.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Cranberry cheesecake studded with tart cranberries and orange zest, set on a graham cracker base. A holiday dessert that skips the springform pan and bakes in a simple pie plate.

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

Light, tender muffins studded with tart blackcurrants and a touch of wheat germ for nutty depth. Mixed by hand, baked in 20 minutes, and brilliant with a cup of tea or a morning coffee.