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| Brian Teutsch [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)] |
Stuffing is commonly served with roasts, particularly types of poultry, such as roast chicken. It may either be cooked inside the roast, in an existing cavity or perhaps in a manufactured one, if the roast in question is made from a cut of meat that has had a pouch made in it, or in a separate dish. Even though roast poultry may be the most common dish to use stuffing these days, fish and other meat may use it as well. During holiday seasons, turkey and goose are the most common roasts to use stuffing, although at other times it is part of the traditional British Sunday lunch. When the stuffing is inside the roast in an existing cavity, that roast may take longer to cook and may end up being overcooked or not cooked enough. It is therefore a good idea to cook stuffing outside of a roast.
Stuffing itself normally consists of some sort of bread mixture, with that used for poultry consisting of breadcrumbs along with salt, pepper, onion, celery and sage. Other ingredients may also be used, with chestnuts being a common one in the UK, especially at Christmas. Typically, different types of stuffing will be used for different foods.
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