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Cubes or crumbled pieces of bread that have been dried and seasoned to be used in stuffing (dressing) recipes.

Dry pieces of breading that have been exposed to air or heat and have become hardened. The term "staling" is often used to describe a process that dries bread for use in a variety of food dishes.

A loss of various qualities, which are present in food and beverages that affect the texture, flavor and aroma of the item that becomes stale.

A seasoned mixture of ingredients such as bread, eggs, meat, vegetables, and spices that are combined and typically placed in the cavity of poultry, game birds, fish, meat, or vegetables to be baked together.

Descriptor of wine that is flavorful and full bodied, they are said to have “stuffing”.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads. Croutons may be seasoned with herbs or spices and can be used as a base for stuffing in poultry.