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
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.
What are the health concerns with stove top stuffing? ›
Undercooked stuffing, whether it's a homemade recipe or a brand like Stove Top, may harbor harmful bacteria that can pose serious health risks. It is crucial to ensure that stuffing is cooked to the correct temperature to avoid any potential foodborne illnesses.
Why does stuffing taste so good? ›
As it cooks, the herbs in the stuffing infuse into the bird, giving it a lot more flavor. The turkey, in turn, drips all its delicious juices into the stuffing as it cooks, moistening it and making it taste great.
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.
If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out.
Why is stove top stuffing banned? ›
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.
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!
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.
Does stovetop stuffing have MSG? ›
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.
Can I eat expired stovetop stuffing? ›
Signs of Spoilage
Despite ideal storage, stuffing can eventually go bad. Indications of spoilage include an off smell, an altered appearance, or the presence of mold. Any stuffing exhibiting these signs of spoilage should be discarded immediately to avoid the risks of foodborne illness.
Who made stove top stuffing before Kraft? ›
— The 1953 home economics Purdue graduate, the late Ruth Siems, is credited with inventing Stove Top stuffing, a modern day staple in Thanksgiving and every-day meals alike.
Does stove top stuffing have bioengineered ingredients? ›
According to the U.S. Institute of Medicine, the stuffing mix may contain genetically engineered ingredients since there are corn and soy in it.
What's wrong with stove top stuffing? ›
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.
Why shouldn't you eat stove top stuffing? ›
It contains all sorts of health sabotaging ingredients: ❌ HIGH FRUCTOSE CORN SYRUP: A heavily processed sweetener linked to increased risk of weight gain, type 2 diabetes, heart disease, cancer and dementia. ❌ HYDROLYZED SOY PROTEIN: Hidden form of MSG - contains free glutamic acid, which is the main component of MSG.
Is stovetop stuffing safe? ›
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.
Does stove top stuffing contain MSG? ›
This product has 1 ingredient with msg.
Is stove top stuffing high in cholesterol? ›
Kraft, Stove Top Stuffing Mix Chicken Flavor contains 0.2 g of saturated fat and 1.1 mg of cholesterol per serving. 28 g of Kraft, Stove Top Stuffing Mix Chicken Flavor contains 0.9 mg vitamin C as well as 1.21 mg of iron, 17.64 mg of calcium, 75 mg of potassium.
Is it OK to eat stuffing? ›
That's because the turkey and stuffing might cook at different rates, often leaving the stuffing uncooked and unsafe to eat by the time the turkey is ready. Both the turkey and stuffing need to reach a minimal internal temperature of 165°F in order for harmful pathogens in the stuffing to be killed, explains Baker.
