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[[File:Empanadas de carne, 2006.jpg|thumb|right|Chilean ''[[empanada]]'' with ground meat stuffing]] | [[File:Empanadas de carne, 2006.jpg|thumb|right|Chilean ''[[empanada]]'' with ground meat stuffing]] | ||
'''Stuffing''', '''filling''', or '''dressing''' is an edible mixture, often composed of [[herb]]s and a [[Starch#Food|starch]] such as [[bread]], used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including [[poultry]], [[seafood]], and [[vegetable]]s. As a [[cooking technique]] stuffing helps retain moisture, while the mixture itself | '''Stuffing''', '''filling''', or '''dressing''' is an edible mixture, often composed of [[herb]]s and a [[Starch#Food|starch]] such as [[bread]], used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including [[poultry]], [[seafood]], and [[vegetable]]s. As a [[cooking technique]], stuffing helps retain moisture, while the mixture itself augments and absorbs flavors. | ||
[[Poultry]] stuffing often consists of breadcrumbs, [[onion]], [[celery]], [[spice]]s, and herbs such as [[Salvia officinalis|sage]], combined with the [[giblets]].<ref>{{cite web|url=http://www.deliaonline.com/recipes/cuisine/european/english/traditional-roast-chicken-with-apple-sage-and-onion-stuffing-cranberry-and-sage-sauce-and-chicken-giblet-gravy.html |title=Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy - English - Recipes - from Delia Online |website=Deliaonline.com |date= 9 November 2015|access-date=2015-12-02}}</ref> Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds),<ref>{{cite web|url=http://www.bbcgoodfood.com/recipes/3054/apricot-and-hazelnut-stuffing |title=Apricot & hazelnut stuffing |publisher=BBC Good Food |date=2015-07-24 |access-date=2015-12-02}}</ref><ref>{{cite web|url=http://www.bbcgoodfood.com/recipes/140609/apricot-sausagemeat-stuffing |title=Apricot sausagemeat stuffing |publisher=BBC Good Food |date=2011-01-02 |access-date=2015-12-02}}</ref><ref>{{cite web|url=http://www.goodtoknow.co.uk/recipes/508023/hairy-bikers-christmas-turkey-with-two-stuffings |title=Hairy Bikers' Christmas turkey with two stuffings recipe |website=Goodtoknow |access-date=2015-12-02}}</ref> and chestnuts.<ref name="youtubeiv">{{cite web|url=https://www.youtube.com/watch?v=hbsNoHnYKSU&feature=iv&src_vid=4oh_tJdRz_c&annotation_id=annotation_2032707815 |archive-url=https://ghostarchive.org/varchive/youtube/20211221/hbsNoHnYKSU |archive-date=2021-12-21 |url-status=live|title=Fail-Safe Pork & Sage Stuffing | Jamie Oliver |via=YouTube |date=2015-11-27 |access-date=2015-12-02}}{{cbignore}}</ref><ref>{{cite web|url=http://www.bbcgoodfood.com/recipes/3052/rustic-chestnut-stuffing |title=Rustic chestnut stuffing |publisher=BBC Good Food |date=2015-07-24 |access-date=2015-12-02}}</ref> | [[Poultry]] stuffing often consists of breadcrumbs, [[onion]], [[celery]], [[spice]]s, and herbs such as [[Salvia officinalis|sage]], combined with the [[giblets]].<ref>{{cite web|url=http://www.deliaonline.com/recipes/cuisine/european/english/traditional-roast-chicken-with-apple-sage-and-onion-stuffing-cranberry-and-sage-sauce-and-chicken-giblet-gravy.html |title=Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy - English - Recipes - from Delia Online |website=Deliaonline.com |date= 9 November 2015|access-date=2015-12-02}}</ref> Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds),<ref>{{cite web|url=http://www.bbcgoodfood.com/recipes/3054/apricot-and-hazelnut-stuffing |title=Apricot & hazelnut stuffing |publisher=BBC Good Food |date=2015-07-24 |access-date=2015-12-02}}</ref><ref>{{cite web|url=http://www.bbcgoodfood.com/recipes/140609/apricot-sausagemeat-stuffing |title=Apricot sausagemeat stuffing |publisher=BBC Good Food |date=2011-01-02 |access-date=2015-12-02}}</ref><ref>{{cite web|url=http://www.goodtoknow.co.uk/recipes/508023/hairy-bikers-christmas-turkey-with-two-stuffings |title=Hairy Bikers' Christmas turkey with two stuffings recipe |website=Goodtoknow |access-date=2015-12-02}}</ref> and chestnuts.<ref name="youtubeiv">{{cite web|url=https://www.youtube.com/watch?v=hbsNoHnYKSU&feature=iv&src_vid=4oh_tJdRz_c&annotation_id=annotation_2032707815 |archive-url=https://ghostarchive.org/varchive/youtube/20211221/hbsNoHnYKSU |archive-date=2021-12-21 |url-status=live|title=Fail-Safe Pork & Sage Stuffing | Jamie Oliver |via=YouTube |date=2015-11-27 |access-date=2015-12-02}}{{cbignore}}</ref><ref>{{cite web|url=http://www.bbcgoodfood.com/recipes/3052/rustic-chestnut-stuffing |title=Rustic chestnut stuffing |publisher=BBC Good Food |date=2015-07-24 |access-date=2015-12-02}}</ref> | ||
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==History== | ==History== | ||
[[File:Smažené bedly, plněné masem A.jpg|thumb|Stuffed [[Macrolepiota procera|parasol mushroom]]]] | [[File:Smažené bedly, plněné masem A.jpg|thumb|Stuffed [[Macrolepiota procera|parasol mushroom]]]] | ||
It is not known when stuffings were first used. The earliest documentary evidence is | It is not known when stuffings were first used. The earliest documentary evidence is a [[Roman Empire|Roman]] [[cookbook]], [[Apicius]]' ''[[De re coquinaria|De Re Coquinaria]]'', which contains recipes for stuffed [[Chicken as food|chicken]], [[dormouse]], [[hare]], and [[Pork|pig]]. Most of the stuffings described consist of vegetables, [[herb]]s and spices, [[nut (fruit)|nut]]s, and [[spelt]] (a [[cereal]]), and frequently contain chopped [[Liver (food)|liver]], [[brain]]s, and other [[organ meat]].<ref>{{cite web|url=http://www.foodreference.com/html/artstuffing.html |title=Stuffing – Food Facts & History|website=FoodReference.com}}</ref>{{Unreliable source?|date=August 2009}} | ||
Names for stuffing include "farce" (~1390), "stuffing" (1538), " | Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and more recently in the United States, "dressing" (1850).<ref>{{cite OED|dressing|8377848974|access-date=2024-03-17}}</ref><ref>{{cite web|url=http://marthaandtom.com/2009/11/stuffing-or-dressing/ |title=Stuffing or dressing? |website=Marthaandtom |date=2009-11-22 |access-date=2015-12-02}}</ref> | ||
==Cavities== | ==Cavities== | ||
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[[File:Piroshki.JPG|thumb|[[Pirozhki]] stuffed with meat, mushroom, rice and onions]] | [[File:Piroshki.JPG|thumb|[[Pirozhki]] stuffed with meat, mushroom, rice and onions]] | ||
In addition to stuffing the body cavities of animals, including | In addition to stuffing the body cavities of animals, including birds, [[fish as food|fish]], and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Recipes include stuffed [[Chicken as food|chicken]] legs,<ref>{{cite web|author=C |url=http://www.bbcgoodfood.com/recipes/2546/chicken-ballottines-with-sage-and-pancetta |title=Chicken ballottines with sage & pancetta |publisher=BBC Good Food |date=2015-07-24 |access-date=2015-12-02}}</ref> stuffed [[pork chops]],<ref>{{cite web|url=http://www.foodnetwork.com/recipes/stuffed-pork-chops-recipe1.html |title=Stuffed Pork Chops Recipe |publisher=Food Network |date=2003-10-21 |access-date=2015-12-02}}</ref> stuffed breast of [[veal]],<ref>{{cite web|url=http://www.foodnetwork.com/recipes/anne-burrell/stuffed-braised-veal-breast-recipe.html |title=Stuffed Braised Veal Breast Recipe : Anne Burrell |publisher=Food Network |date=2011-10-03 |access-date=2015-12-02}}</ref> and traditional holiday dishes such as stuffed [[turkey meat|turkey]] or [[Goose as food|goose]]. | ||
Many types of vegetables are also suitable for stuffing, after their | Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. [[Tomato]]es, [[capsicum]]s (sweet or hot peppers), and [[Marrow (vegetable)|vegetable marrow]]s such as zucchini may be prepared in this way. [[Cabbage]] and similar vegetables can also be stuffed or wrapped around a filling. They are usually [[blanching (cooking)|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.<ref>{{cite news|author=Olia Hercules |url=https://www.theguardian.com/lifeandstyle/2015/may/17/delicious-recipes-ukraine-and-beyond-borshch-stuffed-cabbage-olia-hercules |title=Eight delicious, rich and nourishing recipes from Ukraine and beyond | Life and style |newspaper=The Guardian |date= 17 May 2015|access-date=2015-12-02|author-link=Olia Hercules }}</ref> | ||
Purportedly [[Ancient Rome|ancient Roman]], or else [[ | Purportedly, [[Ancient Rome|ancient Roman]], or else [[medieval]], cooks developed [[engastration]] recipes, stuffing animals with other animals. An anonymous [[Al-Andalus|Andalusian]] cookbook from the 13th century includes a recipe for a [[ram (sheep)|ram]] stuffed with small birds. A similar recipe for a [[whole stuffed camel|camel]] stuffed with [[sheep]] stuffed with [[bustard]]s stuffed with [[carp]] stuffed with eggs is mentioned in [[T. C. Boyle]]'s book ''Water Music''.<ref>{{cite web |url=http://lit.konundrum.com/features/boyletc_intv.htm |title=Konundrum Engine Literary Review - TC Boyle Interview |website=Lit.konundrum.com |access-date=2015-12-02 |archive-date=5 February 2010 |archive-url=https://web.archive.org/web/20100205173337/http://lit.konundrum.com/features/boyletc_intv.htm |url-status=dead }}</ref> Multi-bird-stuffed dishes such as the [[Turducken|turducken or gooducken]] are contemporary variations. | ||
==Fillers== | ==Fillers== | ||
Almost anything can serve as a stuffing. Many American stuffings contain a | Almost anything can serve as a stuffing. Many American stuffings contain a starchy ingredient like [[bread]] or [[cereal]]s, usually together with vegetables, ground meats, herbs and spices, and [[Egg (food)|eggs]]. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain [[sausage]] meat or [[forcemeat]], while [[vegetarian]] stuffings sometimes contain [[tofu]]. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one<ref>{{cite web |url=http://www.foodnetwork.com/recipes/paula-deen/oyster-dressing-recipe.html |title=Oyster Dressing Recipe : Paula Deen |publisher=Food Network |date=2011-10-08 |access-date=2015-12-02 |archive-date=3 December 2015 |archive-url=https://web.archive.org/web/20151203010218/http://www.foodnetwork.com/recipes/paula-deen/oyster-dressing-recipe.html |url-status=dead }}</ref> traditional stuffing for [[Thanksgiving]]. These may also be combined with [[mashed potato]]es for a heavy stuffing. Fruits and dried fruits can be added to stuffing, including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients such as sage, onion, bread, chestnuts, dried apricots, and dried cranberries.<ref name="youtubeiv"/> The stuffing mixture may be cooked separately and served as a side dish. This may be called stuffing or dressing.<ref>{{Cite web|url=http://www.kctv5.com/story/30604359/turkey-day-turmoil-is-it-stuffing-or-dressing|archiveurl=https://web.archive.org/web/20151128014655/http://www.kctv5.com/story/30604359/turkey-day-turmoil-is-it-stuffing-or-dressing|url-status=dead|title=Turkey day turmoil: Is it stuffing or dressing?|archivedate=28 November 2015}}</ref> | ||
==Food safety== | ==Food safety== | ||
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* [[Breadcrumb]] | * [[Breadcrumb]] | ||
* [[Breading]] | * [[Breading]] | ||
* ''[[Kousa mahshi]]'', squash or zucchini stuffed with rice and meat | * ''[[Kousa mahshi]]'', squash or zucchini stuffed with rice and meat | ||
* [[List of stuffed dishes]] | * [[List of stuffed dishes]] | ||
Latest revision as of 00:30, 27 November 2025
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Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique, stuffing helps retain moisture, while the mixture itself augments and absorbs flavors.
Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets.[1] Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds),[2][3][4] and chestnuts.[5][6]
History
It is not known when stuffings were first used. The earliest documentary evidence is a Roman cookbook, Apicius' De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.[7]Script error: No such module "Unsubst".
Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and more recently in the United States, "dressing" (1850).[8][9]
Cavities
In addition to stuffing the body cavities of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Recipes include stuffed chicken legs,[10] stuffed pork chops,[11] stuffed breast of veal,[12] and traditional holiday dishes such as stuffed turkey or goose.
Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), and vegetable marrows such as zucchini may be prepared in this way. Cabbage and similar vegetables can also be stuffed or wrapped around a filling. 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.[13]
Purportedly, ancient Roman, or else medieval, cooks developed engastration recipes, stuffing animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T. C. Boyle's book Water Music.[14] Multi-bird-stuffed dishes such as the turducken or gooducken are contemporary variations.
Fillers
Almost anything can serve as a stuffing. Many American stuffings contain a starchy ingredient like bread or cereals, usually together with vegetables, ground meats, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one[15] traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes for a heavy stuffing. Fruits and dried fruits can be added to stuffing, including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients such as sage, onion, bread, chestnuts, dried apricots, and dried cranberries.[5] The stuffing mixture may be cooked separately and served as a side dish. This may be called stuffing or dressing.[16]
Food safety
The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety hazards. Even when the meat reaches a safe temperature, the stuffing can still harbor bacteria, and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked. For turkeys, for instance, the USDA recommends cooking stuffing separately from the bird and not buying pre-stuffed birds.[17]
See also
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- Breadcrumb
- Breading
- Kousa mahshi, squash or zucchini stuffed with rice and meat
- List of stuffed dishes
- List of bread dishes
- Panada
- Paxo
- Sarma and dolma
- Stove Top stuffing
- Stuffed pepper
References
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External links
External links
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