Homemade Stove Top Stuffing Recipe - Happy Foods Tube (2024)

FAQs

What are the cooking instructions for Stove Top stuffing? ›

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.

In 1991, the recipe was tweaked slightly so that it can be made in the microwave rather than in a pan on the stovetop, and the prep time has been cut down from 15 to 5 minutes over the years.

Add 1/4 of water and let soften. Add two packets of stove top stuffing to a bowl with one cup of chicken stock and mix together.

Delicious served as is, along with other dinner sides or in recipes such as easy turkey pot pie. Each 6 ounce box of our easy stuffing makes six servings and can be enjoyed stuffed in your Thanksgiving turkey or as an additional side dish to any meal year round.

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.

Use broth or stock: Replace some or all of the water in the stuffing recipe with chicken, vegetable, or turkey broth or stock for a richer taste.

Stir occasionally to ensure even drying. And if your dressing is still too mushy after baking, you can add more crumbled cornbread, dry bread, or even dry breadcrumbs or croutons to absorb excess moisture. Mix it in gently, so you don't compress the dressing too much.

While the instant stuffing was actually a closer contender than most of our testers anticipated, the homemade won hearts (and palates) for its subtle flavor and pleasing texture.

The success of Stove Top stuffing has to do in large part with the size of the crumbs. Each crumb is approximately the size of a pencil eraser. It was found that if the breadcrumbs were too small, the mixture would get soggy, and if they were too large, the texture would be too coarse.

What countries have banned stove top stuffing? ›

The EU requires warning labels on dyes, and countries like Austria, Finland, and Norway have banned Twinkies. Stove Top Stuffing: Contains a combination of beta-hydroxy acid (BHA) and butylated hydroxytoluene (BHT), leading to its ban in countries like Japan, the UK, and several European nations.

It's highly unlikely to have gone so bad that it might kill you, but it might kill your cooking. The "Best Before" is just a guaranteed freshness date. The product could be good beyond that point (especially dry, properly sealed ingredients) but the manufacturer makes no promises.

Apparently, it's never been made by Stouffer's 🤯 ⏪ Swipe for some more often misremembered / Mandela Effect memories!

The Best Method: Stovetop

You'll literally want to eat this reheated stuffing right out of the pan. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the stuffing and flatten with the back of a spoon, making a pancake. Cook until golden-brown, 3 to 5 minutes on each side.

Heat the oven to 350°F and transfer the stuffing to an oven-safe dish (or, you can keep it in the dish that it was originally cooked in). If it seems dry, you'll want to add a splash of broth. Cover with foil and bake for 20 minutes, then remove foil and bake again until crisp, 15–20 minutes.

To cook 2 boxes of Stove Top Stuffing, simply double the amount of water and butter listed on the box instructions. Cook the stuffing in a large saucepan, then fluff with a fork before serving.

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.