Search

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

A pitted olive that is manually stuffed with ingredients such as nuts, garlic, onion, or some other food item to give the olive a slightly seasoned flavor.

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”.

Large steaks that are flexible so they can be rolled and tied to be used as an oven roast. Often, a stuffing is placed over the steak before it is rolled to enhance the flavor of both the steak and the stuffing.

Most often considered as the Spanish olive, that has gone through a process that inserts a pimento, garlic, nut, onion or other similar item into the olive in order to slightly season the taste of the olive.

A baked or fried dough that is generally stuffed with savory ingredients such as potatoes, cheese, meats, vegetables, rice, and beans.

An Italian word used to describe "small bundles" of food stuffed into a rolled food wrap. Foods such as veal, dry sausage, fruits, vegetables, and fish are all foods that can be thinly sliced to serve as a wrap that is placed around stuffings of various ingredients and referred to as involtini, such as veal involtini or eggplant involtini.

A tray containing square perforated cutouts for making stuffed pasta. A sheet of pasta is laid on top of the tray, the stuffing is added to each individual pasta square and then the top layer of pasta is added.

A kitchen utensil that is used to mark out a sheet of pasta dough when making stuffed pasta squares....

A stuffed pasta that is made into the shape of a half circle and crimpled along the edges. This pasta is made by cutting 3-inch diameter circles out of pasta dough, adding a teaspoon of filling to the center and then crimpling the edges securely to keep the filling from falling out.

The dough covering that encloses the ingredients used to make a small Asian dumpling known as a Pot Sticker or a Wonton.

A rich tasting small, stuffed pie that became popular for miners to take into the mines as a convenient and nourishing lunch meal.

A Jewish specialty dish that is basically a type of stuffed cabbage roll. Various mixtures of savory ingredients are placed onto large cabbage leaves, which are then rolled and cooked, either by baking or simmering on the stovetop.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

Butter that has been blended with herbs and other seasonings. It can be used as an ingredient for various dishes such as a stuffed chicken breast in which ingredients including the herb butter are stuffed into a split breast and baked.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Stuffed pasta that is small and round in shape or shaped like a half circle with an edging that has an embossed or ruffled appearance.

Half moon shaped egg pasta that is small in size and stuffed with any of a variety of ingredients. Initially made as a round circle that is folded over and sealed around the edges, Mezzaluna pasta may have fillings such as meat, cheese, fish, herbs, spinach greens, squash, or other similar foods and topped with a cream sauce.

Stuffed pasta made to look like a half-round sun with rays extending upward. This pasta is made by first cutting pasta dough into 4-inch strips and then cutting 3-inch diameter circles out of the strips.