663 stuffing recipes

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.

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.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

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.

Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

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.

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).

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

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.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Add some fruit to your chicken with this savory dish where orange juice and apricots play a part.

Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

Jumbo pasta shells stuffed with ricotta, Parmesan, and egg, baked in a homemade basil tomato sauce and topped with melted mozzarella. Classic Italian comfort food.