376 stuffing recipes

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Vegetarian stuffed cabbage rolls filled with grated carrots, mashed potatoes, and raisins, simmered in carrot juice. A hearty, meat-free twist on the Eastern European classic.

Simple wild rice and pine nut stuffing with garlic and thyme, sized for quail or Cornish hen. Nutty, aromatic, and ready with just 10 minutes of hands-on prep.

Shrimp stuffed mushrooms with tarragon, cracker crumbs, and a buttered breadcrumb topping baked golden. A classic seafood appetizer that fills 24 caps in 35 minutes.

Pistachio-stuffed mushrooms: mushroom caps filled with chopped stems, toasted pistachios, breadcrumbs, and marjoram, then broiled until golden and bubbling. A crunchy, nutty party appetizer in under half an hour.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Pork chops baked on a bed of cornbread stuffing with golden corn soup, topped with a brown sugar mustard glaze. A one-dish weeknight dinner.

Chicken breasts stuffed under the skin with creamy sour cream potatoes and chopped spinach, brushed with paprika butter, and topped with a nutmeg-spinach cream sauce. A one-hour microwave meal.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Crisp celery sticks stuffed with a creamy blue cheese, ricotta, and cottage cheese filling spiked with Tabasco. A low-carb appetizer or snack ready with zero cooking.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Stuffed monster zucchini is the answer to a giant garden zucchini: halved, hollowed, and packed with a savory cumin-thyme rice and lentil pilaf, then baked until tender. A hearty, frugal vegan main.

Green bell peppers stuffed with pearl barley, cheddar cheese, tomato sauce, and garlic. A wholesome vegetarian main dish baked until bubbly in just one hour.

Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.

Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.

Vegan stuffed peppers filled with split peas, couscous, mushrooms, and fresh tomatoes seasoned with cumin and balsamic vinegar. High-protein, no meat, and finished in the microwave for a fast weeknight dinner.