The History Stuffing The Quintessential Stuffing Stuffing, also
called dressing, is a seasoned mix of vegetables and starches
and sometimes eggs that are cooked within the body cavity of an
animal that is then served alongside the animal usually as an
ancillary course. Some stuffings utilize other meats such as
sausage (especially popular in Italian dishes) or oysters in
their mix and vegetarian stuffings usually contain tofu (and are
not cooked within an animal,) but on the whole most dressings
are based on bread or potatoes. Various kinds of stuffing go as
far back as the Roman Empire , where recipes appear in De re
Coquinaria , a collection found within a kitchen anthology
called Apicius that chronicles thousands of Roman dishes. In De
re Coquinaria , chicken, rabbit, pork and dormouse stuffings are
made available. While some scholars argue that because of the
language used in Apicius, which is closer in ways to Vulgar than
Classic Latin, that many of the recipes contained within it were
not cooked in Rome