Stuffing

Stuffing or filling is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking. Many foods may be stuffed, including poultry, meat, seafood, eggs, pasta and vegetables. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavours of both the stuffing and the thing it is stuffing.

History

The earliest documentary evidence of stuffing comes from the Roman Empire. The cookbook Apicius, compiled in the late 4th or early 5th century AD, 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.

Types

In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular additions in the United Kingdom include dried fruits and nuts, and in the United States, it is commonly made from bread cubes, celery, onion, and seasoning.

Health concerns

In the United States, there are health concerns related to stuffing poultry. For instance, when preparing a stuffed chicken, the USDA recommends that the stuffing be cooked to a temperature of at least 165 °F (74 °C) to prevent foodborne illness.

See also

• List of stuffed dishes
• Turducken
• Tamale
• Pierogi
• Ravioli

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