2,801 stuffing recipes

Gingered grapefruit baskets stuffed with vanilla ice cream and topped with fresh ginger-sugared grapefruit segments. A bright, palate-cleansing make-ahead dinner-party dessert.

Beef filet mignon en croute stuffed with blue cheese butter and wrapped in golden puff pastry. A classic dinner-party showstopper with garlic and chives.

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.

Moroccan chicken breasts stuffed with California dried figs, almonds, and honey, then simmered in a spiced tomato-wine sauce with allspice and sesame seeds. Served over rice for an exotic weeknight dinner.

Homemade beefy calzones stuffed with seasoned ground beef, tangy steak sauce, and gooey mozzarella wrapped in golden pizza dough. Ready in under an hour with a warm dipping sauce.

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.

Polpettone di tacchino is an Italian stuffed turkey roll filled with ground dark meat, pistachios, and herbs, braised in white wine until tender.

Basic Irish sausages grind lean pork with pork fat, then season with allspice, sage, mace, and warm spices. Bread-crumb-bound and stuffed into casings for traditional banger-style sausages.

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.

Stuffed baked mushrooms filled with sausage meat, whole wheat breadcrumbs, fried onions, and fresh sage. A savory side dish or starter that bakes in just 20 minutes.

Stromboli stuffed with ham, salami, provolone, and mozzarella in frozen bread dough with Italian herbs. Golden, buttery, and ready in 35 minutes. Serve with marinara.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.