Absolutely! Stove Top stuffing is a convenient and delicious option for stuffing your turkey. Here’s what you need to know:
Ingredients:
- 1 1/2 cups water
- 1/4 cup margarine, cut up
- 1 package (6 oz) STOVE TOP Stuffing Mix
- 1 whole turkey, thawed if frozen
Instructions:
- Preheat oven as directed on the turkey wrapper.
- Bring water and margarine to a boil in a medium saucepan.
- Add stuffing mix; stir just until moistened.
- Stuff turkey lightly with prepared stuffing.
- Place any remaining stuffing in a baking dish; refrigerate until ready to add to the oven for the last 30 minutes of the turkey baking time.
Tips:
- Don’t overstuff the turkey. This can cause the stuffing to become dense and undercooked.
- Use a meat thermometer to ensure the turkey is cooked to an internal temperature of 165°F.
- Let the turkey rest for 15-20 minutes before carving. This allows the juices to redistribute and results in a more tender bird.
Additional Resources:
- Kraft Heinz Stove Top In-the-Bird Directions: https://www.kraftheinz.com/stove-top/recipes/505931-stove-top-in-the-bird-directions
- Food.com Thanksgiving Stuffing (Cheat! Using Stove Top) Recipe: https://www.food.com/recipe/thanksgiving-stuffing-cheat-using-stove-top-46560
FAQs:
- Can I use a different brand of stuffing mix? Yes, you can use any brand of stuffing mix that you like. However, the cooking time may vary depending on the brand.
- Can I add other ingredients to the stuffing? Yes, you can add other ingredients to the stuffing, such as chopped vegetables, herbs, or sausage.
- Can I make the stuffing ahead of time? Yes, you can make the stuffing ahead of time and refrigerate it until you are ready to stuff the turkey.
- Can I bake the stuffing in a separate dish? Yes, you can bake the stuffing in a separate dish if you prefer. Just be sure to cook it to an internal temperature of 165°F.
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Share All sharing options for: Stove Top Stuffing Is a Perfect Food, Actually
My thoughts often turn to the dish I am most excited to make for Thanksgiving as it draws near: my great-grandmother’s cornbread dressing. I believe this to be the best cornbread dressing ever made, loaded with double the amount of chicken stock, tons of butter, and a sprinkling of aromatics. However, because making that dressing takes two days and a ton of work, I’ve also been craving a box of Stove Top stuffing just as much.
To be clear, dressing and stuffing are not the same foods. Stale white bread is used for stuffing, which is then placed inside a turkey and possibly adorned with sausage or plump oyster fragments. 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. Although it isn’t ideal for festivities, it makes a great side dish for the remainder of the year. First introduced by General Foods in 1972, Stove Top stuffing has long been a staple for workaday dinners. It is very easy to make: just bring a pot of water to a boil with a chunk of butter, add a bag of dry bread cubes and seasoning, and cover until everything is tender. You can also stuff it inside a butterflied pork chop or serve it alongside roasted chicken thighs.
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.
It’s hard to pinpoint what exactly about the blend of MSG, chicken flavor, and powdered sage that makes Stove Top so irresistible, but it truly is comfort food from the past. It reminds me of my early years and the hectic moms who put dinner on the table for their families after a long day at work. It’s also reasonably priced, which makes it simple to add more food to a meal at a time when food prices are constantly rising.
I’m not arguing that Stove Top is any better than homemade stuffing. Unless you’re really bad at stuffing, in which case the consistency of the prepackaged food is a clearly superior choice, the answer is probably not. I’m also not suggesting that it has any real place on the Thanksgiving table. However, as a simple side dish for dinner, this is one of those instances where perfection shouldn’t be the enemy of excellent.