Stuffing

Stuffing

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.

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. [ [http://www.foodreference.com/html/artstuffing.html Stuffing - Food Facts & History] ]

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.

Foods that are stuffed

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.

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.

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'.

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.

The UK's leading brand of stuffing mix is Paxo.Fact|date=October 2008 Over 30% of the UK Households use Paxo at least once a year.Fact|date=October 2008 It was invented in 1901 by John Crampton, a butcher from Eccles in Manchester, who wanted to make Sunday lunches more exciting.Fact|date=October 2008 It's now available in seven flavours.Fact|date=October 2008

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 ( [http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian1.htm#Heading25 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".

The turducken, a turkey stuffed with a duck stuffed with a chicken is a more recent creation.

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. ["Daily Mail", 10 December 2005 [http://www.dailymail.co.uk/pages/live/articles/christmas/christmas.html?in_article_id=372276&in_page_id=1322&ct=5] ]

ee also

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

References

External links

* [http://recipesource.com/fgv/stuffing/ Stuffing recipes at recipesource.com]
* [http://www.elise.com/recipes/archives/000036moms_turkey_stuffing.php Mom's Turkey Stuffing Recipe]


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  • Stuffing — Stuff ing, n. 1. That which is used for filling anything; as, the stuffing of a saddle or cushion. [1913 Webster] 2. (Cookery) Any seasoning preparation used to stuff meat; especially, a composition of bread, condiments, spices, etc.; forcemeat;… …   The Collaborative International Dictionary of English

  • stuffing — ► NOUN 1) a mixture used to stuff poultry or meat before cooking. 2) padding used to stuff cushions, furniture, or soft toys. ● knock (or take) the stuffing out of Cf. ↑take the stuffing out of …   English terms dictionary

  • stuffing — [stuf′iŋ] n. 1. the action of filling, packing, or gorging 2. something used to fill or stuff; specif., a) soft, springy material used as padding in cushions, upholstered furniture, etc. b) a seasoned mixture for stuffing fowl, roasts, etc …   English World dictionary

  • stuffing — [[t]stʌ̱fɪŋ[/t]] stuffings 1) N MASS Stuffing is a mixture of food that is put inside a bird such as a chicken, or a vegetable such as a pepper, before it is cooked. Chestnuts can be used at Christmas time, as a stuffing for turkey, guinea fowl… …   English dictionary

  • Stuffing — The act of selling undesirable securities from the broker dealer s account to client accounts. Stuffing allows broker dealer firms to avoid taking losses on securities that are expected to decline in value. Instead, client accounts take the… …   Investment dictionary

  • stuffing — noun 1) the stuffing is coming out of the armchair Syn: padding, wadding, filling, upholstery, packing, filler 2) sage and onion stuffing Syn: dressing, filling, forcemeat, salpicon • …   Thesaurus of popular words

  • Stuffing — Stuff Stuff, v. t. [imp. & p. p. {Stuffed}; p. pr. & vb. n. {Stuffing}.] [OE. stoffen; cf. OF. estoffer, F. [ e]toffer, to put stuff in, to stuff, to line, also, OF. estouffer to stifle, F. [ e]touffer; both perhaps of Teutonic origin, and akin… …   The Collaborative International Dictionary of English

  • stuffing — stuff|ing [ˈstʌfıŋ] n [U] 1.) a mixture of bread or rice, onion etc that you put inside a chicken, pepper etc before cooking it ▪ sage and onion stuffing 2.) soft material that is used to fill something such as a ↑cushion →knock the stuffing out… …   Dictionary of contemporary English

  • stuffing — noun (U) 1 a mixture of bread, onion, egg and herbs that you put inside meat before cooking it; dressing (2) AmE: sage and onion stuffing 2 soft material that is used to fill something such as a cushion see also: knock the stuffing out of sb… …   Longman dictionary of contemporary English

  • stuffing — n. 1 padding used to stuff cushions etc. 2 a mixture used to stuff poultry etc., esp. before cooking. Phrases and idioms: knock (or take) the stuffing out of colloq. make feeble or weak; defeat. stuffing box a box packed with material, to allow… …   Useful english dictionary

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