HOT STUFF

Take the turducken, for example: a deboned turkey stuffed with boneless duck and chicken, with cornbread dressing and pork stuffing between the layers. This poultry mash-up was invented in Maurice at Hebert’s Specialty Meats, which claims that a customer came in with a turkey, a chicken, and a duck that he had caught and asked if they could create the culinary masterpiece now known as the turducken.

It doesn’t end with the turducken, though. Whether we’re stuffi ng shrimp and crabmeat into whole Gulf flounder, hollowing out mirlitons and filling them with seafood dressing, or loading double-cut porkchops with sausage stuffi ng, our love for stuffed foods knows no bounds. This year, try out a few of our favorite new creations for a meal that will impress any dinner guest.

JAMBALAYA-STUFFED BELL PEPPERS

MAKES 8 SERVINGS

We can’t get