516 stuffing recipes

Classic stuffed green peppers filled with ground beef, oats, onion, celery, and basil in tomato juice, baked and served with a creamy mushroom sauce. Old-fashioned comfort food.

Roasted pheasant stuffed with bourbon-butter walnuts and seedless grapes. A rustic wild game dish with herbaceous thyme and sweet, juicy fruit in every carved slice.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Egg-dipped stuffed sandwiches two ways: peanut butter and raisins for the kids, mozzarella with anchovies and basil for the grownups. Crispy, quick, everyone wins.

Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.

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.

A succulent dish where pieces of eggplant are stuffed with mozzarella cheese and topped off with a delicious marinara sauce.

Elegant crab stuffed shrimp appetizer with almonds and sherry. Jumbo shrimp butterflied and filled with flaked crab, breadcrumbs, and butter.

Louisiana stuffed oranges filled with mashed sweet potato, brown sugar, pecans, warm spices, and a splash of Grand Marnier. A Southern side dish that doubles as dessert.

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Ham-stuffed biscuits pack diced ham, sautéed onion, garlic, and a rich cream sauce into warm, flaky buttermilk biscuits. A retro appetizer that turns brunch or cocktail hour into a crowd-pleaser.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Eggplant stuffed l'italienne: small eggplants hollowed and refilled with their salted pulp, tuna, anchovy, capers, olives, tomato, and bread crumbs. Southern Italian summer at its briniest.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

A whole pumpkin filled with spiced apples, pineapple, and walnuts, then baked until the shell is tender and the filling bubbles with cinnamon and nutmeg. A show-stopping fall centerpiece.