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stuffing
forcemeat
mincemeat
mince
filling
farce
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A fish bisque is made from a forcemeat of carp, carp eggs, carp milk, and shrimp.
Incorporate five eggs and continue mixing well to have a good forcemeat which you may thin with broth.
Not a pistachio in sight, unless they had been pulverised into the porridgey forcemeat around the chunks of chicken.
pheasant sandwiched between a forcemeat of venison and wild boar
Put the forcemeat into the body cavity and cover the stuffing with a piece of bread.
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