I hope that all of you bloggers and blog followers out there are getting more hungry for all of that knowledge of the foods that have helped make Thanksgiving so very special, because today we shine the spotlight once more on another of those products-This one happens to be what is called a stuffing, and for those of you who want to know what a stuffing actually is, I shall get to that in a few moments…But for now, it is time to tell a story that is all about: Stove Top stuffing!
A woman by the name of Ruth Siems had created the product while she was a home economist, and because of this her name became first listed on the United States Patent 3,870,803 for the product. Surprising thing to know is that her product was based on a certain size of a certain bread crumb that makes work the re-hydration. In a 1991 interview, Ruth Siems said that the idea for this then-new food product actually came from the marketing department, but in the creation of the product, it was all up to the research and development staff. Then the opportunity was given to the chefs as well as the test kitchens as well as all of the workers in research development to help develop the stuffing that America would come to know and love the very best, but the idea that the company chose was Siems.
Siems passed away at the age of 74 of a heart attack; But the stuffing that she helped create has since lived on in many a Thanksgiving table for years to come.
Now, for those of you who would like to know what a stuffing actually is, it’s this: It is a mixture that is used to fill a cavity in another food item while cooking, mainly the turkey. As to how the stuffing came to be remains a mystery, but the earliest evidence is found in a Roman cookbook.
But stuffing does not ever need to be limited to just bread crumbs and/or teeny-weeny pieces of celery; Almost any type of food can be used as stuffing: Eggs, sausage meat, or even mashed potatoes. Oh, and before you stuff that bird this coming Thanksgiving, consider wearing gloves: The United States Department of Agriculture had stated that cooking animals with a body cavity can pose food safety issues, and that is because when the meat, in particular a turkey, reaches a safe temperature, the stuffing inside the turkey can still harbor bacteria. So it is with that that the USDA recommends cooking the stuffing/dressing separately from the turkey and not buying pre-stuffed birds. Oh, and one more thing: When it comes to turkeys that are fried, grilled, microwaved or smoked, stuffing is never recommended. (I wonder if any lucky husband would use stuffing to stuff their stuffings into another kind of cavity, particularly the mouths of their mothers-in-law?!?(Just joking around)