Stuffing

In cooking, stuffing, also known as dressing, is usually a mixture of various ingredients used to fill a cavity in another food item. The term stuffing also refers to the process of filling this cavity with said mixture.

Food that are stuffed

In addition to the body cavity of all most animals, including mammals, birds, and fish, various joints of larger animals may be stuffed after they have been deboned or a pouch has been cut into the joint. Popular recipes include stuffed chicken legs and stuffed breast of veal, as well as the exceedingly common stuffed turkey. Many types of vegetables are also suitable for stuffing after their seeds or marrow has been removed. Tomatoes, capsicums and vegetable marrows may be prepared in this way. Cabbages and similar vegetables can also be stuffed. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

Related Topics:
Mammal - Bird - Fish - Chicken - Veal - Turkey - Seed - Marrow - Tomato - Capsicum - Vegetable marrow - Cabbage - Blanched

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Surplus stuffing may be cooked separately and served as a side dish. In Southern_US_cuisine, the term dressing is typically used, and it is generally served only as a side dish and not stuffed inside the body of the animals.

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