A forcemeat or stuffing, especially in culinary contexts, used to fill meats or vegetables.
From French 'farcie,' the past participle of 'farcir,' meaning 'to stuff.' This culinary term entered English from French cooking terminology, preserving the original sense of 'stuffing' that also gave rise to 'farce' in theater.
The same French root 'farcir' (to stuff) gave English two completely different words: 'farce' in theater (stuffed with silly scenes) and 'farcie' in cooking (actually stuffed with filling)—both preserve the original stuffing metaphor!
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