150 stuffing recipes

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Pork loin roast with pesto and sun-dried tomato stuffing: bone-in pork roast with pockets cut above each rib and packed with basil pesto, croutons, and sun-dried tomatoes. A four-ingredient showstopper.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Red bell peppers stuffed with spiced ground beef, rice, toasted walnuts, raisins, and olives, then baked until tender. A one-dish dinner with sweet and savory filling.

Wild rice cooked in cream sherry mingles with sweet roasted chestnuts and sautéed vegetables in this elegant stuffing that brings sophistication to your holiday turkey.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Baked orange shells filled with dates, raisins, and walnuts, topped with a fluffy meringue and toasted coconut. A vintage fruit dessert that's pure elegance.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

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.

Turkey breast stuffed with a warm spiced fruit filling of dates, dried apricots, and walnuts with cinnamon, ginger, nutmeg, and cloves. An elegant holiday roast.

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.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Round steak slices rolled around a spiced vegetable stuffing with cinnamon, browned in olive oil, and braised low and slow in tomato sauce until fork tender. Serve over rice pilaf or spaghetti.

This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.