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{{short description|American brand of instant stuffing}}
{{refimprove|date=March 2013}}
{{refimprove|date=March 2013}}
{{infobox brand
{{infobox brand
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| website = {{URL|https://www.kraftheinz-foodservice.com/products/0000070273/stove-top|kraftheinz.com/stove-top}}
| website = {{URL|https://www.kraftheinz-foodservice.com/products/0000070273/stove-top|kraftheinz.com/stove-top}}
}}
}}

'''Stove Top''' is a [[stuffing]] that was introduced by [[General Foods]] in 1972. It is a quick cooking ("instant") stuffing that is available in [[supermarket]]s. Unlike traditional stuffing, Stove Top can be prepared on the stove, in a pot, and can also be prepared in a [[microwave oven]]. It is used as a side dish for meals as well as a medium in which some meats ([[pork]], [[chicken (food)|chicken]]) can be baked. It is sold in boxes and canisters. In 2005 it was reported that [[Kraft Heinz]], which has owned the brand since 1995, sells about 60 million boxes of Stove Top stuffing at [[Thanksgiving]].<ref name="NYT">{{cite news | url=https://www.nytimes.com/2005/11/23/national/23siems.html?ex=1133413200&_r=0 | title=Ruth M. Siems, Inventor of Stuffing, Dies at 74 | newspaper=The New York Times | date=November 23, 2005 | accessdate=March 17, 2013 | author=Fox, Margalit}}</ref>
'''Stove Top''' is a [[stuffing]] that was introduced by [[General Foods]] in 1972. It is a quick cooking ("instant") stuffing that is available in [[supermarket]]s. Unlike traditional stuffing, Stove Top can be prepared on the stove, in a pot, and can also be prepared in a [[microwave oven]]. It is used as a side dish for meals as well as a medium in which some meats ([[pork]], [[chicken (food)|chicken]]) can be baked. It is sold in boxes and canisters. In 2005 it was reported that [[Kraft Heinz]], which has owned the brand since 1990, sells about 60 million boxes of Stove Top stuffing at [[Thanksgiving]].<ref name="NYT">{{cite news | url=https://www.nytimes.com/2005/11/23/national/23siems.html?ex=1133413200&_r=0 | title=Ruth M. Siems, Inventor of Stuffing, Dies at 74 | newspaper=The New York Times | date=November 23, 2005 | accessdate=March 17, 2013 | author=Fox, Margalit}}</ref>


== Invention and patent ==
== Invention and patent ==
[[Ruth Siems]] was the [[home economics|home economist]] who first created the product.<ref name="NYT"/> Her name was the first listed on United States [[Patent]] 3,870,803 for the product.<ref name="NYT"/> Her patent was based on a certain size of [[bread crumb]] that makes the rehydration, or addition of water, work. In an interview with the ''[[Evansville Courier]]'' in 1991, Siems said the idea for the instant stuffing came from the marketing department, but it was up to the research and development staff to create the product. The test kitchens, the chefs, and all the workers in research and development were given an opportunity to develop the stuffing, but Siems' idea was the one the company chose. The product originated with an idea from Jack Klinge of the marketing department for a stuffing flavored rice and, after that showed promise, into the Siems developed bread crumb based dish we came to know as stove top stuffing. It was originally branded Stouffers, but the recipe was sold to Kraft in 1995.
[[Ruth Siems]] was the [[home economics|home economist]] who first created the product.<ref name="NYT"/> Her name was the first listed on United States [[Patent]] 3,870,803 for the product.<ref name="NYT"/> Her patent was based on a certain size of [[bread crumb]] that makes the rehydration, or addition of water, work. In an interview with the ''[[Evansville Courier]]'' in 1991, Siems said the idea for the instant stuffing came from the marketing department, but it was up to the research and development staff to create the product. The test kitchens, the chefs, and all the workers in research and development were given an opportunity to develop the stuffing, but Siems' idea was the one the company chose. The product originated with an idea from Jack Klinge of the marketing department for a stuffing flavored rice{{cn|date=November 2022}} and, after that showed promise, Siems developed the bread crumb based dish we came to know as stove top stuffing.

⚫
== Flavors ==
⚫
There are a variety of flavors, including Chicken, Lower Sodium Chicken, [[Cornbread]], Pork, Beef, Savory [[Herbs]], Traditional [[Common sage|Sage]], Tomato & Onion, San Francisco [[Sourdough]], Mushroom & Onion, Long Grain & Wild Rice and Roasted Garlic, [[Turkey meat|Turkey]], [[Apple]] and [[Cranberry]].


<gallery>
⚫
== Flavours ==
Stove Top stuffing - November 2023 - Sarah Stierch.jpg |Traditional Sage Stove Top stuffing at Thanksgiving.
⚫
There are a variety of flavours, including Chicken, Lower Sodium Chicken, [[Cornbread]], Pork, Beef, Savory [[Herbs]], Traditional [[Common sage|Sage]], Tomato & Onion, San Francisco [[Sourdough]], Mushroom & Onion, Long Grain & Wild Rice and Roasted Garlic, [[Turkey meat|Turkey]], [[Apple]] and [[Cranberry]].
</gallery>


==References==
==References==

Latest revision as of 04:25, 24 November 2023

Stove Top
Product typeStuffing
OwnerKraft Heinz
CountryU.S.
Introduced1972; 52 years ago (1972)
MarketsWorldwide
Previous ownersGeneral Foods
Kraft Foods
Tagline"If it's not Stove Top, it's not Thanksgiving"
Websitekraftheinz.com/stove-top

Stove Top is a stuffing that was introduced by General Foods in 1972. It is a quick cooking ("instant") stuffing that is available in supermarkets. Unlike traditional stuffing, Stove Top can be prepared on the stove, in a pot, and can also be prepared in a microwave oven. It is used as a side dish for meals as well as a medium in which some meats (pork, chicken) can be baked. It is sold in boxes and canisters. In 2005 it was reported that Kraft Heinz, which has owned the brand since 1990, sells about 60 million boxes of Stove Top stuffing at Thanksgiving.[1]

Invention and patent

[edit]

Ruth Siems was the home economist who first created the product.[1] Her name was the first listed on United States Patent 3,870,803 for the product.[1] Her patent was based on a certain size of bread crumb that makes the rehydration, or addition of water, work. In an interview with the Evansville Courier in 1991, Siems said the idea for the instant stuffing came from the marketing department, but it was up to the research and development staff to create the product. The test kitchens, the chefs, and all the workers in research and development were given an opportunity to develop the stuffing, but Siems' idea was the one the company chose. The product originated with an idea from Jack Klinge of the marketing department for a stuffing flavored rice[citation needed] and, after that showed promise, Siems developed the bread crumb based dish we came to know as stove top stuffing.

Flavors

[edit]

There are a variety of flavors, including Chicken, Lower Sodium Chicken, Cornbread, Pork, Beef, Savory Herbs, Traditional Sage, Tomato & Onion, San Francisco Sourdough, Mushroom & Onion, Long Grain & Wild Rice and Roasted Garlic, Turkey, Apple and Cranberry.

  • Traditional Sage Stove Top stuffing at Thanksgiving.
    Traditional Sage Stove Top stuffing at Thanksgiving.

References

[edit]
  1. ^ a b c Fox, Margalit (November 23, 2005). "Ruth M. Siems, Inventor of Stuffing, Dies at 74". The New York Times. Retrieved March 17, 2013.
[edit]
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