Stuffing

As a cooking 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 as sage, combined with the giblets.

[1] Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds),[2][3][4] and chestnuts.

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig.

Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

Many American stuffings contain a starchy ingredient like bread or cereals, usually together with vegetables, ground meats, herbs and spices, and eggs.

Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof.