What Anglicized French term for a comedy and food stuffing (breadcrumbs/herbs, etc), was originally an allusion to jocular material 'stuffed' into serious religious plays?
Stuffing celery, salt, pepper, and other spices and herbs, a popular herb being sage. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts. It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, "Apicius De Re Coquinaria", which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat. Names for stuffing include "farce" (~1390), "stuffing"
Stuffing Stuffing Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavours of both the stuffing and the thing it is stuffed in. Poultry stuffing often consists of dried breadcrumbs, onion,