Stuffing can be used in crown roasts, extra thick chops or steaks, rolled roasts or rolled into flattened tenderloin. The stuffing can be made from a simple bread base or a wild rice mixture, with ingredients such as onions, garlic, lemon, herbs, and spices added for extra flavor. A variety of other ingredients, such as sausage, vegetables, mushrooms, pecans, and chestnuts can be added to make up a more complex recipe with a unique flavor. It is common to use eggs for binding and stock or broth to moisten the stuffing.
When stuffing a crown roast, fill the center of the roast with the stuffing and then cover the stuffing with foil. Remove the foil during the last 45 minutes to an hour of the cooking time so that the stuffing can brown. To stuff extra thick chops or steaks make a slit along the side, through the middle of the chop to form pocket to hold the stuffing.
Rolled roasts and flattened tenderloins that are stuffed generally have a layer of the stuffing spread over the meat and are then rolled up and tied before cooking. If the stuffing contains egg, it must be cooked until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
The following guidelines should be followed in regard to stuffing: