Stove Top stuffing was introduced by General Foods in 1972. It is a quick cooking instant range stuffing that is available in supermarkets. 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.
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 a shot at developing the stuffing, but Siems' idea was the one the company chose.
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.