12 Filling and Stuffing

Filling and Stuffing’s are a popular feature in various cuisines worldwide. These mixtures can turn simple dishes into special meals. From Thanksgiving turkeys to everyday chicken, stuffed fillings offer many possibilities for both everyday meals and special occasions.

• #1: Basic Stuffing Recipe
• #2: Classic Stuffing for Poultry
• #3: Traditional Herb
• #4: Cranberry and Pecan Filling
• #5: Apricot, Cranberry & Chestnut Stuffing
• #6: Mediterranean Rice
• #7: Greek Gemista Filling
• #8: Turkish İç Pilav (Rice Stuffing)
• #9: Asian Sticky Rice Stuffing
• #10: Spiced Lamb & Pine Nut Filling
• #11: Beef Picadillo Stuffing
• #12:African Plantain & Chorizo Stuffing

Filling and Stuffing Tips

Mastering filling and stuffing’s requires a little attention to detail to ensure success. Here are some expert tips to help you perfect your stuffed creations:

• Balance Flavours: When creating stuffed fillings, aim for a balance of flavours. Incorporate a mix of sweet, salty, sour, and umami elements to delight your taste buds.
• Texture Matters: Pay attention to the texture of your filling. A combination of crunchy, creamy, and tender components can improve your dish and provide a satisfying mouthfeel.
• Proper Seasoning: Don’t forget to season your fillings generously with salt, pepper, and other herbs and spices to enhance their flavour profile.
• Cook Fillings Before Stuffing: For fillings that contain raw ingredients such as meat or vegetables, it’s essential to cook them before stuffing to ensure they are fully cooked and flavoursome.
• Mind the Moisture: Be mindful of the moisture content in your fillings, especially if using ingredients like vegetables or fruits. Excess moisture can result in soggy dishes, so drain ingredients well or use absorbent elements like breadcrumbs to balance moisture levels.
• Seal Properly: When stuffing pastries or dumplings, ensure proper sealing to prevent filling leakage during cooking. Use a fork to crimp the edges or egg wash to seal them securely.
• Experiment with Ingredients: Don’t be afraid to get creative with your fillings. Experiment with different ingredient combinations, flavours, and textures to discover unique and delicious combinations.

1. Basics of Filling and Stuffing

A good stuffing complements and enhances the main dish. Traditionally, stuffing includes bread, herbs, and seasonings, but modern recipes use a wide range of ingredients, reflecting different cultures and personal tastes.

Basic Stuffing Recipe:

To begin your stuffing journey, here’s a simple recipe that serves as a foundation for your creativity:

Ingredients:

• 200g dried bread cubes (approximately 4 slices of bread, cubed)
• 25g butter
• 1 medium onion, finely chopped
• 2 celery sticks, finely chopped
• 2.5ml dried sage
• 1.25ml dried thyme
• 3g salt
• 1.5g black pepper
• 250ml chicken stock (or vegetable stock for vegetarians)

Instructions:

1. Preheat oven to 180°C (gas mark 4).
2. Melt the butter in a large frying pan over medium heat. Cook the onion and celery until softened, around 5 minutes.
3. In a large bowl, mix together the bread cubes, cooked vegetables, herbs, salt, and pepper.
4. Gradually add the chicken stock to achieve your preferred moisture level (avoid making it too wet).
5. Transfer the mixture to a baking dish and bake for 20-25 minutes until it’s golden brown and piping hot.

2. Classic Stuffing for Poultry

A classic stuffing for chicken or turkey typically includes stale bread or breadcrumbs, finely chopped onions, celery, and a mix of herbs such as sage, thyme, and parsley. This classic recipe is simple to make and can be easily adapted to your preferences.

Ingredients:

• 400g stale white bread, crusts removed and cut into 1cm cubes (alternatively, use 200g breadcrumbs)
• 1 large onion, finely chopped
• 2 sticks of celery, finely chopped
• 50g butter
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 150ml chicken or vegetable stock
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 180°C (fan)/200°C/Gas 6.
2. Melt the butter in a large pan over medium heat to sauté the vegetables. Add the chopped onion and celery and cook until softened for about 5 minutes.
3. In a large bowl, combine the bread cubes, sautéed vegetables, herbs, and seasoning.
4. Gradually add in the stock, mixing until the bread is moist but not soggy. You may not need all of the stock.
5. If stuffing poultry, ensure you loosely fill the cavity. Any remaining stuffing can be placed in an ovenproof dish.
6. If cooking separately, cover the dish with foil and bake for 30 minutes. Remove the foil and bake for a further 15-20 minutes, or until golden brown and crisp on top. 
7. If stuffing your poultry, cooking times will vary depending on the size of your poultry.

3. Traditional Herb

This classic herb stuffing is a versatile and flavourful addition to your holiday table. Whether you use it to stuff a chicken or turkey or bake it as a standalone side dish, it’s sure to delight your guests. The aromatic blend of herbs, combined with the hearty bread and vegetables, creates a comforting and satisfying dish.

Ingredients:

• 500g stale bread, cut into 1/2 cm cubes
• 1 large onion, finely chopped
• 3 celery stalks, finely diced
• 100g butter, melted
• 500ml chicken or vegetable stock
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 tbsp fresh parsley, finely chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the bread cubes, onion, celery, and herbs.
3. Pour the melted butter and stock over the mixture, stirring gently until the bread is evenly moistened.
4. Season with salt and pepper to taste.
5. To stuff a chicken or turkey: Spoon the mixture into the cavity before roasting.
6. To bake as a side dish: Transfer the mixture to a greased baking dish and bake for 30-40 minutes, or until golden brown and heated through.

Creative Variations

While traditional herb filling and stuffing is a favourite in many households, there are many other delicious options. Adding fruits and nuts to stuffing can create interesting flavours and textures. Dried fruits such as cranberries, apricots, or raisins add sweetness, whilst nuts like pecans, walnuts, or chestnuts provide a satisfying crunch.

4. Cranberry and Pecan Filling

This festive combination of tart cranberries and buttery pecans is a perfect complement to the savoury flavours of your holiday roast.

Ingredients:

• 500g bread cubes
• 1 large onion, diced
• 2 celery stalks, chopped
• 100g dried cranberries
• 100g pecans, chopped
• 100g butter, melted
• 500ml vegetable stock
• 2 large eggs, beaten
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. In a large bowl, mix the bread cubes with the onion, celery, cranberries, and pecans.
3. In a separate bowl, whisk together the melted butter, vegetable stock, and beaten eggs.
4. Pour the wet ingredients over the dry ingredients, stirring until well combined.
5. Add the sage, thyme, salt, and pepper, mixing thoroughly.
6. Stuff the mixture into the poultry or bake in a dish for 30-40 minutes until golden and crispy on top.

5. Apricot, Cranberry & Chestnut Stuffing

Bursting with sweet and savoury flavours, this festive stuffing combines plump dried apricots, tart cranberries, and earthy chestnuts with aromatic herbs and a hint of citrus. Whether you stuff your poultry or bake it as a side dish, this flavourful recipe will delight your guests and add a touch of gourmet to your holiday table.

Ingredients:

• 125g dried apricots, roughly chopped
• 100g fresh or frozen cranberries
• 100g cooked and peeled chestnuts, roughly chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 100g fresh breadcrumbs
• 50g butter, melted
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh sage leaves, chopped
• 1 large egg, beaten
• 100ml vegetable or chicken stock
• Zest and juice of ½ orange
• Salt and pepper to taste

Instructions:

1. Melt half the butter in a frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. 
2. Stir in the garlic and cook for another minute.
3. In a large bowl, combine the breadcrumbs, sauteed onion and garlic, chopped apricots, cranberries, chestnuts, herbs, orange zest and juice.
4. Pour in the melted butter, beaten egg, and stock. Season generously with salt and pepper. 
5. Mix everything together until well combined. The mixture should be moist but not soggy.
6. Spoon the stuffing into the cavity of your prepared chicken or turkey, or place in a greased baking dish. 
7. Bake alongside your poultry for approximately 45 minutes, or until golden brown and cooked through. If baking separately, bake at 180°C (350°F) for 30 minutes.

International Filling and Stuffing Variations

Stuffed fillings are not limited to Western cuisine. Many cultures on many continents have their own unique versions of this technique, here are just a few of them;

European

6. Mediterranean Rice

The Mediterranean region offers many stuffing ideas that use bold flavours and fresh ingredients. A popular choice is a rice-based stuffing with vegetables, herbs, and sometimes minced meat.

Ingredients:

• 200g long-grain rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 courgette, diced
• 100g feta cheese, crumbled
• 50g pine nuts, toasted
• 2 tbsp olive oil
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Cook the rice according to the package instructions and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened.
3. Add the bell pepper and courgette, cooking until tender.
4. Stir in the cooked rice, feta cheese, and pine nuts.
5. Remove from heat and mix in the fresh herbs, salt, and pepper.
6. Use the mixture to stuff vegetables like peppers or aubergines, or serve as a side dish.

7. Greek Gemista Filling

Perfect for stuffing peppers, tomatoes, or courgettes, this vibrant medley of rice, vegetables, and fragrant herbs offers a delightful balance of textures and flavours. 

Ingredients:

• 150g short-grain rice (e.g., Arborio)
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1 courgette (zucchini), grated
• 1 carrot, grated
• 4 tbsp olive oil
• 1 tbsp tomato purée (paste)
• 400ml vegetable stock
• 1 tsp dried oregano
• ½ tsp dried mint
• Small bunch fresh parsley, finely chopped
• Small bunch fresh dill, finely chopped
• Salt and pepper to taste
• Optional extras:
  • 50g pine nuts, lightly toasted
  • 50g sultanas (golden raisins)
  • A pinch of cinnamon

Instructions:

1. Heat the olive oil in the saucepan over medium heat. Add the chopped onion, saute  until softened, about 5 minutes. 
2. Stir in the garlic, courgette, and carrot, and cook for another 5 minutes until softened.
3. Toast the rice. Add the rice to the pan and stir well to coat the grains in the oil. Cook for a minute or two until the edges of the rice become translucent.
4. Stir in the tomato purée, oregano, mint, and season with salt and pepper.
5. Pour in the vegetable stock, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
6. Remove from heat and stir in the chopped herbs and any optional extras (pine nuts, sultanas, cinnamon). Adjust seasoning if needed.
7. Allow the filling to cool slightly before using it.

8. Turkish İç Pilav (Rice Stuffing)

Turkish İç Pilav (Rice Stuffing) is a classic side dish, often served alongside roasted meats or vegetables. It features a delightful combination of rice, pine nuts, currants, and aromatic spices, adding a burst of flavour and texture to your meal.

Ingredients:

• 1 cup Baldo rice (or other short-grain rice)
• 1/4 cup currants (or raisins)
• 1/4 cup pine nuts (or chopped walnuts)
• 1 small onion, finely chopped
• 2 tablespoons butter (or olive oil)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Allspice
• Salt and pepper to taste
• 1 3/4 cups hot water or chicken broth

Instructions:

1. Place the currants in a small bowl and cover with warm water. Let them soak for 15 minutes to plump up.
2. In the saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the pine nuts and cook for another minute until they start to turn golden.
4. Add the rice, cinnamon, allspice, salt, and pepper. 
5. Stir well to combine and coat the rice in the butter mixture.
6. Drain the currants and add them to the pan along with the hot water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
7. Allow the stuffing to cool slightly before using it to stuff your chicken or turkey.

Asian

9. Asian Sticky Rice Stuffing

This savoury sticky rice stuffing is packed with flavours from mushrooms, shrimp, and Chinese sausage. It’s a popular filling for festive dishes like stuffed chicken or tofu pockets, adding a unique texture and taste to your holiday meals.

Ingredients:

• 2 cups glutinous rice (also known as sweet rice or sticky rice)
• 6-8 dried shiitake mushrooms
• 1/2 cup dried shrimp/prawn
• 1/2 cup Chinese sausage (lap Cheong), diced
• 1/4 cup shallots or 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil
• Optional extras:
  • 1/4 cup chopped water chestnuts
  • 1/4 cup chopped bamboo shoots
  • Chopped spring onions for garnish

Instructions:

1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight. 
2. Soak the dried mushrooms and shrimp in separate bowls of warm water until softened, about 30 minutes. 
3. Drain the rice, mushrooms, and shrimp. Squeeze excess water from the mushrooms and thinly slice them.
4. Heat the vegetable oil in a saucepan over medium heat. Add the shallots (or onion) and cook until softened, about 3 minutes. 
5. Stir in the garlic, Chinese sausage, mushrooms, and prawn/shrimp, and cook for another 3-4 minutes until fragrant.
6. Add the soy sauce, oyster sauce, Shaoxing wine, and white pepper. Stir well to combine.
7. Combine: Add the drained rice to the saucepan and stir to coat the grains evenly. Remove from heat.
8. Transfer the rice mixture to a heatproof bowl or plate that fits into your steamer. Steam for 45 minutes, or until the rice is tender and cooked through. 
9. If using a wok, add water to the bottom, place the steaming rack inside, and bring to a boil. Place the bowl with the rice mixture on the rack, cover, and steam.
10. Allow the stuffing to cool slightly before using it to stuff your chicken or tofu pockets.
11. Garnish (optional): Sprinkle with chopped spring onions before serving.

Arabic

10. Spiced Lamb & Pine Nut Filling

This filling is rich, fragrant, and perfect for stuffing vegetables like aubergines (eggplant), marrow, or bell peppers.

Ingredients:

• 500g minced lamb (approximately 85g fat)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup pine nuts
• 1/4 cup finely chopped fresh parsley
• 1/4 cup  finely chopped fresh mint
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

Instructions:

1. Heat the olive oil in a large frying pan over medium heat. Add the minced lamb and cook, breaking it up with a spoon, until browned.
2. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the pine nuts to the pan and cook, stirring frequently, until lightly toasted.
4. Stir in the tomato paste, cumin, coriander, cinnamon, and cayenne pepper (if using).
5. Cook for a couple of minutes until the spices are fragrant.
6. Remove the pan from the heat and stir in the chopped herbs, salt, and pepper to taste. 
7. Allow the mixture to cool slightly before using.

Americas

11. Beef Picadillo Stuffing

This Beef Picadillo Stuffing is a savoury and slightly sweet alternative to traditional stuffing, adding a unique depth of flavour to your holiday poultry. 

Ingredients:

• 500 grams minced/ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large apple, peeled, cored, and diced
• 1/2 cup raisins
• 1/4 cup chopped pecans
• 1/4 cup pimento-stuffed green olives, sliced
• 2 tablespoons capers, drained
• 1 tablespoon olive oil
• 1 teaspoon ground cumin powder
• 1/2 teaspoon chilli powder
• 1/4 teaspoon ground cinnamon powder
• 1/4 cup tomato sauce
• 1/4 cup beef broth
• Salt and pepper to taste
• Optional extras:
  • 1/4 cup chopped fresh cilantro (coriander)
  • A dash of hot sauce (e.g., Tabasco) for extra heat

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
2. Add the chopped onion, garlic, and bell peppers to the skillet and cook until softened, about 5-7 minutes.
3. Stir in the cumin, chilli powder, cinnamon, salt, and pepper. Cook for another minute until fragrant.
4. Add the diced apple, raisins, pecans, olives, capers, tomato sauce, and beef broth. Bring to a simmer and cook for about 15 minutes, or until the liquid has reduced and the flavours have melded.
5. Remove from heat and stir in the chopped cilantro (if using) and hot sauce (if desired).
6. Allow the mixture to cool slightly before using it to stuff your chicken or turkey. 

African

12. African Plantain & Chorizo Stuffing

A vibrant and flavourful twist on traditional stuffing, incorporating the sweetness of ripe plantains with the smoky spice of chorizo. It’s a unique and delicious way to add a touch of global cuisine to your holiday meal.

Ingredients:

• 2 ripe plantains, peeled and diced
• 1/2 cup chorizo sausage, diced
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh coriander (cilantro)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (or to taste)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chorizo and cook until browned, about 5 minutes. 
2. Add the onion, garlic, and bell peppers and sauté until softened, about 5-7 minutes.
3. Add the diced plantains to the skillet and cook, stirring occasionally, until they begin to soften and brown slightly, about 5 minutes.
4. Stir in the cumin, coriander, cayenne pepper, salt, and pepper. Cook for another minute until fragrant.
5. Remove the skillet from heat and stir in the chopped parsley and coriander.
6. Allow the mixture to cool slightly before using it to stuff your chicken.

Stuffed Fillings for Every Occasion

Stuffed fillings are a great way to add new flavours and textures to your meals. Whether you prefer classic recipes or want to try something new, stuffing can make your dishes more interesting and tasty. Enjoy the flexibility of stuffed fillings and let your creativity help you make meals that everyone will love.

Looking for More Sauce Ideas?

Want to make your stuffed chicken even better? Check out our list of chicken sauces! We have everything from traditional pan drippings to exciting global flavours that will pair perfectly with your stuffing. Take a look at our Sauces and Marinades for Chicken and find your new favourite sauce.

For more information on buying the right mixing bowls for you, we recommend you read this review: Mixing Bowls