144 stuffing recipes

Greek almond pipes (Flogheres): crisp phyllo rolls stuffed with cinnamon-scented almonds and orange, soaked in hot honey syrup. A traditional Greek holiday pastry.

Cherry-stuffed cookies dipped in white and dark chocolate with chopped pecans. Each cookie hides a whole maraschino cherry inside a tender dough shell.

Greek feta bread with crumbled feta and whole eggs sealed inside a honey-sweetened yeast dough, topped with poppy seeds and baked golden. A savory stuffed loaf worth the rise time.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Chicken cordon bleu stuffed with ham, Swiss cheese, and Dijon mustard, breaded and pan-fried then oven-finished. Crispy golden outside with melted cheese and ham inside.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Halloween peanut butter and jelly bread spiders. Frozen bread dough shaped into spider bodies stuffed with PB and strawberry jam, then baked. Three ingredients, one creepy treat.

Loaded ground round patties packed with cheddar cheese, mushrooms, tomatoes, onions, and green peppers. A retro stuffed burger recipe that puts all the toppings inside the meat.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Texan fried pies stuffed with spiced dried apricot filling in a flaky, vinegar-laced pastry. Hand-held, golden-fried, and dusted with sugar. A classic Southern dessert from scratch.

Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.

Homemade pizza roll bread stuffed with Italian sausage, tomato paste, mozzarella, and Romano cheese. Yeasted dough rolled into a crescent shape and baked golden for a pull-apart pizza experience.