Bread Stuffings

Stuffings, also called dressings or forcemeats, and occasionally by their French name farce, are designed to highlight other, usually more luxurious, ingredients. Breadcrumbs provide a particularly versatile base for stuffings, binding lightly but firmly, and blending with almost any ingredient. Rice and other grains add their own character; they hold ingredients together only lightly, so are often bound with egg. A wide range of stuffings include ground meat, with pork a particular favorite as it is so rich. Veal makes a delicate stuffing, and its high gelatin content adds richness and makes it a good binding agent.