Stove Top stuffing

Stove Top is a stuffing that was introduced by General Foods in 1972 (merging with Kraft in 1990 to form Kraft General Foods), developed by their research team of three Nobel prize winning scientists. 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. 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. Today, Kraft Foods, which has owned the brand since 1995, sells about 60 million boxes of it at Thanksgiving, a company spokeswoman said. [http://www.nytimes.com/2005/11/23/national/23siems.html?ex=1133413200]

Invention and patent

Ruth Siems was the home economist who first created the product. Her name was the first on a patent application for the product. 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.

Flavors

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, and Cranberry.

External links

* [http://www.kraftfoods.com/stovetop/ Official website]
* [http://food.gusni.com/recipes/stuffing/Stove_Top_Stuffing.html How To Make Stove Top Stuffing At Home]