Stuffing a turkey

Stuffed turkey

In cooking, stuffing or dressing (specifically for poultry) is a substance used to fill a cavity in another food item. Many foods are stuffed, including meats, vegetables, and fruits. A mounted snow leopard. ... This article is about the domesticated animal raised for food. ...

History

It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook Apicius, which contains recipes for stuffed chicken, hare, pig, and dormouse. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.^[1] For other uses, see Roman Empire (disambiguation). ... For the 2005 Missy Elliott album, see The Cookbook. ... Apicius was a name applied to three celebrated Roman epicures, the first of whom lived during the Republic; the second of whom, Marcus Gavius (or Gabius) Apicius—the most famous in his own time—lived under the early Empire; a third lived in the late 4th or early 5th century. ... This article or section does not adequately cite its references or sources. ... For other uses, see Hare (disambiguation). ... For other uses, see Pig (disambiguation). ... Subfamilies and Genera Graphiurinae Graphiurus Leithiinae Dryomys Eliomys Hypnomys Myomimus Selevinia Myoxinae Glirulus Muscardinus Glis Dormice are Old World mammals in the family Gliridae, part of the rodent (Rodentia) order. ... For other uses, see Vegetable (disambiguation). ... For other uses, see Herb (disambiguation). ... For other uses, see Spice (disambiguation). ... For other uses, see Nut (disambiguation). ... This article is about the wheat species. ... Grain redirects here. ... The liver is the largest internal organ in the human body, and is an organ present in vertebrates and some other animals. ... For other uses, see Brain (disambiguation). ... Offal is the entrails and internal organs of a butchered animal. ...

In the Middle Ages, stuffing was known as farce (from the French); the root of the word 'forcemeat'. The term 'stuffing' is first attested in 1538. After about 1880, the term stuffing was replaced by dressing in Victorian English. Both terms are used today, occasionally to differentiate between varieties. The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ... Events Treaty of Nagyvarad. ... Year 1880 (MDCCCLXXX) was a leap year starting on Thursday (link will display the full calendar) of the Gregorian calendar (or a leap year starting on Tuesday of the 12-day slower Julian calendar). ... The Victorian era of the United Kingdom marked the height of the British Industrial Revolution and the apex of the British Empire. ... The English language is a West Germanic language that originates in England. ...

Foods that are stuffed

Stuffed orange pepper

In addition to stuffing the body cavity of animals, including mammals, birds, and fish, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs and stuffed breast of veal, as well as the traditional holiday stuffed goose or turkey. Subclasses & Infraclasses Subclass †Allotheria* Subclass Prototheria Subclass Theria Infraclass †Trituberculata Infraclass Metatheria Infraclass Eutheria For the folk-rock band see The Mammals. ... For other uses, see Bird (disambiguation). ... For other uses, see Fish (disambiguation). ... This article or section does not adequately cite its references or sources. ... Veal is the meat of young calves (usually male) appreciated for its delicate taste and tender texture. ... Geese redirects here. ... This article is about the domesticated animal raised for food. ...

Many types of vegetables are also suitable for stuffing after their seeds or marrow has been removed. Tomatoes, capsicums (sweet or hot peppers), and vegetable marrows (zucchini) may be prepared in this way. Cabbages 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. A ripe red jalapeño cut open to show the seeds For other uses, see Seed (disambiguation). ... Marrow can mean bone marrow, the interior of long bones vegetable marrow a vegetable like squash, or a large courgette or zucchini This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... For other uses, see Tomato (disambiguation). ... Species C. annuum (incl. ... Species - hubbard squash, buttercup squash - cushaw squash - butternut squash - most pumpkins, acorn squash, summer squash References: ITIS 22365 2002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... Percentages are relative to US recommendations for adults. ... Wikibooks Cookbook has an article on Blanching The first step in blanching green beans Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into...

The stuffing mixture may be cooked separately and served as a side dish, in which case it may still be called 'stuffing', or in some regions, such as the Southern US, 'dressing'. The cuisine of the Southern United States is defined as the regional culinary form of states generally south of the Mason-Dixon Line westerly to the state of Texas. ...

Types of stuffing

Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. For other uses, see Bread (disambiguation). ... Grain redirects here. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article is about the prepared meat. ... Forcemeat is a mixture of ground, raw or cooked meat, poultry, fish, vegetables or fruit mixed with bread crumbs and seasoning. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... For other uses, see Tofu (disambiguation). ... Mashed potatoes. ...

Animals stuffed with other animals

It is occasionally claimed that the ancient Roman, as well as medieval, cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds (recipe). 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. Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea. ... The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times. ... Al-Andalus is the Arabic name given the Iberian Peninsula by its Muslim conquerors; it refers to both the Caliphate proper and the general period of Muslim rule (711–1492). ... (12th century - 13th century - 14th century - other centuries) As a means of recording the passage of time, the 13th century was that century which lasted from 1201 to 1300. ... Binomial name Ovis aries Linnaeus, 1758 A sheep is any of several woolly ruminant quadrupeds, but most commonly the Domestic Sheep (Ovis aries), which probably descends from the wild moufflon of south-central and south-west Asia. ... For other uses, see Bird (disambiguation). ... For other uses, see Camel (disambiguation). ... Species See text. ... Genera See text. ... Genera Abramis Aristichthys Barbodes Carassius Cirrhinus Ctenopharyngodon Cyprinus Epalzeorhynchos Henicorhynchus Hypophthalmichthys Labeo Mylopharyngodon and others Carp is a common name for various freshwater fish of the family Cyprinidae, a very large group of fishes originally from Eurasia and southeast Asia. ... T. Coraghessan Boyle (T.C. Boyle, born Thomas John Boyle on December 2, 1948) is a U.S. novelist and short story writer. ...

The turducken, a turkey stuffed with a duck stuffed with a chicken is a more recent creation. A well roasted 30 lb. ... This article is about the domesticated animal raised for food. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... This article or section does not adequately cite its references or sources. ...

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide". A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock. The roast feeds around 30 people and as well as the ten birds, also includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon along with sage, port and red wine.^[2] In its strictest sense, a celebrity chef is a someone who has become well-known for his/her cooking. ... Hugh Fearnley-Whittingstall (Born 14 January 1965) is a English celebrity chef and TV presenter, noted for his mildly eccentric antics and back-to-nature philosophy. ... Geese redirects here. ... For other uses, see Mallard (disambiguation). ... Genera  Agelastes  Numida  Guttera  Acryllium The guineafowl are a family of birds in the same order as the pheasants, turkeys and other game birds. ... Genera Ithaginis Catreus Rheinartia Crossoptilon Lophura Argusianus Pucrasia Syrmaticus Chrysolophus Phasianus † See also partridge, quail Pheasants are a group of large birds in the order Galliformes. ... For other uses, see Partridge (disambiguation). ... For the New Zealand Wood Pigeon see Kereru. ... Species Eurasian Woodcock, Amami Woodcock, Bukidnon Woodcock, Dusky Woodcock, Sulawesi Woodcock, Moluccan Woodcock, American Woodcock, The woodcock are a group of seven very similar wading bird species in the genus Scolopax, characterised by a long slender bill and cryptic brown and blackish plumage. ... This article is about the prepared meat. ... For other uses, see Bacon (disambiguation). ... Binomial name L. Painting from Koehlers Medicinal Plants (1887) Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... A glass of tawny port. ...

See also

Look up stuffing in Wiktionary, the free dictionary.

• Breadcrumb
• Breading
• Filling
• Stove Top stuffing
• Sarma and Dolma, stuffed vegetables in the tradition of Ottoman cuisine

Wikipedia does not have an article with this exact name. ... Wiktionary (a portmanteau of wiki and dictionary) is a multilingual, Web-based project to create a free content dictionary, available in over 151 languages. ... Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry or very dry bread, which are used for breading foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar dishes. ... A crouton is a small piece of dry or fried bread, often seasoned, that is used to add texture and flavour to salads, notably the Caesar salad, and in soups. ... Filling is a food mixture used to fill pastry, sandwiches and some other types of dishes, a process referred to as stuffing. ... Stove Top is a stuffing that was introduced by General Foods in 1972. ... Sarma in cabbage leaves Sarma (Turkish, sarma; Southern Slavic, сарма or sarma; Romanian, sarmale; Arabic يبرق yabraq) is the name of a grape, cabbage or chard leaf roll common to Southeastern Europe and adjacent areas. ... Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. ...

References

External links

• Stuffing recipes at recipesource.com
• Mom's Turkey Stuffing Recipe

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (April 2008)