Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots, hazelnuts, flaked almonds), and chestnuts. Globally, rice is a very common stuffing and is found in Asian, African and American cooking styles.

It is not known when stuffings were first used. The earliest documentary evidence is the fourth century 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 types of offal.

Names for stuffing include "farce" (c 1390 CE) in the form yfarced (ie that has been stuffed; two recipes from the Forme of Cury), "stuffing" (1538), "forcemeat" (1688), and more recently in the United States, "dressing" (1850).

This page is a continuation of the list of Stuffing and Forcemeat recipes held on the FabulousFusionFood site. If you are specifically looking for this site's brief information about smoothies then please go back to the First Page of the Stuffing and Forcemeat Recipes entry on this site.