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
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.
What are the health concerns with Stove Top stuffing? ›
When Stove Top stuffing or any other food is undercooked, it may not reach a temperature high enough to kill harmful bacteria that can lead to foodborne illnesses. Bacteria such as Salmonella and E. coli are known to be present in undercooked foods and can pose serious health risks.
Why does stuffing taste 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.
What makes stuffing unhealthy? ›
Nutrition Notes
Stuffing is essentially bread, salt, and butter, so it probably comes as no surprise that it isn't the healthiest food served on Thanksgiving.
Why is stove top stuffing banned in some countries? ›
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.
Why is my stovetop stuffing soggy? ›
The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture.
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!
Does stove top dressing have MSG? ›
Stove Top Stuffing Mix For Chicken Box. This product has 1 ingredient with msg.
Can I eat expired stovetop stuffing? ›
Stuffing mix often remains safe to eat past the best by date, typically retaining optimal quality for 12-18 months if stored in a cool, dry area.
Why put eggs in stuffing? ›
Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.
Both dressing and stuffing are side dishes served at most Thanksgiving tables. It depends on the part of the country you are from as to what you call it. Those in the south use the term dressing interchangeably; whereas those in the northern states generally refer to the dish as stuffing.
Is Stove Top stuffing carcinogenic? ›
Kraft Stove Top stuffing might make weeknight dinners easier, but it also contains the same BHT found in American breakfast cereals, as well as BHA, which at high doses, causes cancer in rats, mice and hamsters. Both preservatives are banned in the United Kingdom, Japan and several European countries.
How many people hate stuffing? ›
Also up on the high dislike list were green bean casserole (28%), the turkey itself (nearly 28%), and stuffing/dressing (nearly 27%).
Is pepperidge farm stuffing bad for you? ›
This product contains a high percentage of the Institute of Medicine's recommended adequate intake for sodium of 1500 mg a day (IOM 2005). This value is much lower than what the FDA requires be listed on food labels -- 2400 mg. Americans average 3,400 mg of sodium a day.
What's the difference between stove top stuffing and dressing? ›
Stove Top first began marketing its instant mix 40 years ago, and now sells roughly 60 million boxes for Thanksgiving alone. For those vexed by the difference between stuffing and dressing: stuffing technically refers to anything cooked in the cavity of an animal, whereas dressing is cooked on the side.
What's the difference between stuffing and homemade 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. Dressing is cooked outside the bird, usually in a casserole dish.
Is it better to make stuffing with fresh or dry bread? ›
Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.
