2,748 stuffing recipes

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Flaky phyllo triangles stuffed with melted Monterey Jack, eggs, and fresh parsley, then brushed with butter and baked golden. A crispy, crowd-pleasing appetizer ready in 40 minutes.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Blue cornmeal crepes made with eggs, milk, and clarified butter for a thin, tender wrapper with earthy corn flavor. Fill with salsa, crabmeat, or your favorite stuffing.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.

Authentic Bavarian Weisswurst made from ground veal and pork shoulder, seasoned with mace, mustard seed, white pepper, and parsley. Stuffed into hog casings and poached for a traditional Munich breakfast sausage.

Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.

Low-calorie tuna pita sandwiches made with fat-free mayo and yogurt, celery, and red onion. A lighter tuna salad stuffed into pita pockets, ready in 10 minutes.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

A grilled beef burger stuffed with cheese that has been made famous by Minneapolis pubs. Juicy and oozing with melted cheese.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Ham and rice balls stuffed with fontina cheese, peas, and Parmesan, breaded and pan-fried until golden. Served with warm marinara sauce, these are Italian arancini with a ham twist.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.