As Thanksgiving approaches, my mind frequently wanders to the dish I am most looking forward to preparing for the holiday: my great-grandmother’s cornbread dressing. Rich with double chicken stock, tons of butter, and handfuls of aromatics, it is in my opinion the best cornbread dressing in the world. But because that dressing involves a two-day process and tons of labor, I’ve also had an equally strong craving for a box of Stove Top stuffing.
To be clear, dressing and stuffing are not the same foods. Stuffing is made with stale white bread, perhaps studded with bits of sausage or plump oysters, and stuffed inside a turkey. Dressing is made with cornbread, and is baked in a pan instead of inside the bird. I view Stove Top stuffing as a totally distinct entity from this most beloved of holiday dishes. It is not the stuff of celebrations, but it is a perfectly suitable side dish the rest of the year. First introduced by General Foods in 1972, Stove Top stuffing has long been a staple for workaday dinners. It’s incredibly simple to prepare — you simply boil some water with a hunk of butter, dump in a bag of dry bread cubes and seasoning, and cover until everything’s perfectly tender — and serve alongside a roasted chicken thigh or stuff it inside a butterflied pork chop.
Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It’s got too much sodium, there are weird ingredients that you can’t pronounce, and it’s just better to make your own stuffing. But “better” is subjective. Most of us aren’t going to go through the hassle of making our own stuffing on a weeknight, but that shouldn’t mean that we are depriving ourselves of stuffing. If the options are “Stove Top stuffing” or “no stuffing at all,” I’m going to go with that bright red box every single time.
I’m not sure what it is about that combination of powdered sage, chicken flavor, and MSG that makes it so appealing, but there’s no denying that Stove Top is pure nostalgic comfort food. It tastes like childhood, of dinners prepared by harried moms getting food on the table for their families after working all day. It’s affordable, too, which in this time of ever-increasing food prices, makes it easy to bulk up a meal.
I’m not arguing that Stove Top is any better than homemade stuffing. It’s probably not, unless you’re terrible at making stuffing in which case the consistency of the prepackaged stuff is an objectively better option. I’m also not suggesting that it has any real place on the Thanksgiving table. But as an easy dinner side? This is one of those situations in which you shouldn’t let perfect be the enemy of very good.
FAQs
Rich with double chicken stock, tons of butter, and handfuls of aromatics, it is in my opinion the best cornbread dressing in the world.
Why is stuffing so good? ›
When made from scratch and seasoned right, it is rich, moist and savory, shot through with different textures and flavors that give cooks plenty of room to play. That basic amalgamation of starch, fat and aromatics is indisputably delicious.
Is stove top stuffing healthy for weight loss? ›
Popular pre-packaged stuffings contain high fructose corn syrup (yikes!), added sugars, chemical and preservatives, and not to mention little fiber because it's been stripped from the bread. These are not things we want to eat on a weight loss diet as they increase hunger and cravings.
What are some fun facts about stove top stuffing? ›
You've got a lot of stuff to catch up on.
- Stove Top stuffing was invented by a baker. ...
- The breadcrumbs are key. ...
- Stove Top was a revelation in the 70s. ...
- It wasn't meant to be served with turkey. ...
- It's designed to complement different meats. ...
- It eventually became a Thanksgiving staple. ...
- There used to be regional styles.
Making stuffing with Kraft Stove Top Stuffing takes a mere five minutes. But the popular mix contains the preservatives BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene), which have raised concerns due to suspicions of potential carcinogenic properties and their potential to hinder blood clotting.
Is there MSG in Stove Top stuffing? ›
The Aromatic Favorite: Stove Top Savory Herb
What's inside: Unsurprisingly, both Stove Top stuffing mixes had similar ingredient lists, though MSG (monosodium glutamate, on the ingredients list) is only present in this version.
Is stuffing good for you to eat? ›
Stuffing is essentially bread, salt, and butter, so it probably comes as no surprise that it isn't the healthiest food served on Thanksgiving.
Can you eat Stove Top stuffing uncooked? ›
Consuming undercooked stuffing can lead to foodborne illnesses since the cooking process is essential to eliminate pathogens that cause sickness. The optimum temperature to assure safety is an internal temperature of 165°F, measured with a food thermometer. Key pathogens commonly involved include: Salmonella.
What are the health concerns with stove top stuffing? ›
Kraft's mix contains the chemicals BHA & BHT, which are both on EWG's Dirty Dozen Guide to Food Additives and may be linked to cancer. What's more, one serving of Kraft's Stove Top contains 29 percent of your recommended daily intake of sodium or salt, according to the U.S. Institute of Medicine.
What is stove top stuffing made of? ›
This stuffing is made on the stove top with oven toasted bread cubes, onion, celery, dried seasonings, butter, and warm chicken broth. The best part is that it frees up oven space because it cooks on the stove top!
Conversation. We recommend that prepared stuffing should be consumed or refrigerated immediately. Stove Top Stuffing can be stored in most cases 3-5 days in the refrigerator.
Who owns stove top stuffing? ›
Is stove top stuffing good in a turkey? ›
Make any family dinner something to celebrate with Kraft Stove Top Turkey Stuffing Mix. A blend of fresh baked bread crumbs and real turkey broth is the perfect pairing for a holiday turkey and brings a soft, fluffy texture in every forkful.
Is stuffing easy to digest? ›
Unfortunately for your digestive system, dense foods like stuffing or casseroles move at a snail's pace through your body. Eating vegetables makes for quicker and easier digestion.
Why is stuffing better than dressing? ›
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird.
Why is Stove Top stuffing so salty? ›
Unfortunately, common stuffing ingredients like bread, sausage and broth have a good amount of sodium in them. Manage sodium levels by being judicious with "extras" like sausage (just a little goes a long way) and choosing low- or reduced-sodium broth.
Why use a stove top cover? ›
Stovetops often take a beating during the cooking process. Adding a large, multi-purpose stovetop cover after the stovetop has cooled is a simple way to hide away unsightly blemishes. Doing so also adds a beautiful, earthy element to the kitchen, which serves as an area to place a vase of flowers and other décor.
Who used to make Stove Top stuffing? ›
Ruth Miriam Siems (/siːms/; February 20, 1931 – November 13, 2005) was an American home economist who created Stove Top Stuffing. A native of Evansville, Indiana, Siems graduated from Bosse High School in Evansville and earned a degree in home economics from Purdue University in 1953.
