Stuffing,filling, ordressing is an edible mixture, often composed ofherbs and astarch such asbread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, includingpoultry,seafood, andvegetables. As acooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.
Poultry stuffing often consists of breadcrumbs,onion,celery,spices, and herbs such assage, combined with thegiblets.[1] Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds),[2][3][4] and chestnuts.[5][6]
It is not known when stuffings were first used. The earliest documentary evidence is theRomancookbook,ApiciusDe Re Coquinaria, which contains recipes for stuffedchicken,dormouse,hare, andpig. Most of the stuffings described consist ofvegetables,herbs andspices,nuts, andspelt (acereal), and frequently contain choppedliver,brains, and otherorgan meat.[7][unreliable source?]
Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and more recently in the United States, "dressing" (1850).[8][9]
In addition to stuffing the body cavities of animals, includingbirds,fish, andmammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Recipes include stuffedchicken legs,[10] stuffedpork chops,[11] stuffed breast ofveal,[12] as well as the traditional holiday stuffedturkey orgoose.
Many types of vegetables are also suitable for stuffing, after theirseeds or flesh has been removed.Tomatoes,capsicums (sweet or hot peppers), andvegetable marrows such as zucchini may be prepared in this way.Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usuallyblanched 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]
Purportedlyancient Roman, or elseMedieval, cooks developedengastration recipes, stuffing animals with other animals. An anonymousAndalusian cookbook from the 13th century includes a recipe for aram stuffed with smallbirds. A similar recipe for acamel stuffed withsheep stuffed withbustards stuffed withcarp stuffed with eggs is mentioned inT. C. Boyle's bookWater Music.[14] Multi-bird-stuffed dishes such as theturducken or gooducken are contemporary variations.
Almost anything can serve as a stuffing. Many American stuffings contain astarchy ingredient likebread orcereals, usually together with vegetables, ground meats, herbs and spices, andeggs. 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 containsausage meat, orforcemeat, whilevegetarian stuffings sometimes containtofu. 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 forThanksgiving. These may also be combined withmashed 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 still be called stuffing or it may be called dressing.[16]
TheUnited States Department of Agriculture (USDA) states that cooking animals with abody 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]
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