482 stuffing recipes

Variations: Omit parsley, add tarragon or rosemary.

Easy stuffed red snapper layers fish fillets over sauteed onion and tops with cornbread stuffing for a four-ingredient Southern-style baked dinner. Ready in under an hour.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

Baby salmon stuffed with caviar, a restaurant-style dish where a whole baby salmon is filled with salmon mousse and a line of caviar, baked in white wine, and plated with two sauces. An elegant seafood showpiece.

Swedish veal roulades with a ground veal and mashed potato filling, rolled around paper-thin leeks and browned in butter. Finished with a quick cream pan sauce, these are a classic Scandinavian main dish worth mastering.

A Southern-style cornbread stuffing with browned sausage meat, onions, celery, and parsley. Sized to fill a 12-pound turkey, this Dixie Belle dressing comes together in just 30 minutes.

Tuna stuffed jumbo pasta shells baked in a creamy dill sauce made with cottage cheese, yogurt, and Parmesan. A lighter take on stuffed shells using low-fat cottage cheese instead of ricotta.

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.

Stuffed red snapper fillets rolled around a savory bread crumb, scallion, and bell pepper filling. Baked with lemon and a hint of nutmeg for a quick weeknight dinner that feels restaurant-fancy.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

The ultimate burger. Stuffed with cheese inside the patty and chipotle peppers give the burgers an extra smoky spicy kick. Perfect for the grill this barbecue season.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Spicy cheese-stuffed shells with a three-cheese filling and tomatoes with green chilies sauce. A lighter stuffed pasta with low-fat cottage cheese and part-skim mozzarella.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Quiche filled stuffed mushrooms with a bacon, Swiss cheese, and cream custard baked inside large mushroom caps. Individual crustless quiches that use the mushroom itself as the shell.