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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 ...
Ruth Miriam Siems ( / siːms /; [1] February 20, 1931 – November 13, 2005) was an American home economist who created Stove Top Stuffing. [2] A native of Evansville, Indiana, Siems graduated from Bosse High School in Evansville and earned a degree in home economics from Purdue University in 1953. [1] She was employed for almost four years in ...
Stove Top Stuffing Mix for Turkey. ... Stove Top is the universal crowd pleaser — not just because people love to eat it, but because you won't have to spend hours chopping, dicing and seasoning ...
Gone are the days when the most popular option was dry bread crumbs in boxed stuffing mix. ... Since stuffing is 90 percent bread, the flavor (or lack thereof!) in your bread will greatly impact ...
Stuffing. Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment ...
Stir in the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 minutes more. Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken ...