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"If it's not Stove Top, it's not Thanksgiving!"

I just needed to share my horror. Last night, I made roast chicken and vegetables for myself, my boyfriend, and his parents. We have a few boxes of Stove Top in the pantry (NO idea where they came from; I certainly didn't buy them) and I figured this was a good chance to get rid of them. His family loves that stuff.

I read the instructions and almost died. Boil 1-1/2 cups of water with 1/4 cup... not butter, not even margarine. "53% vegetable oil spread". Except I think they managed to make it sound even more gross; I can't remember the exact wording. (Apparently, my bf's family always uses this for Thanksgiving. He'd never tasted homemade until having Tday with my family.)

And then, in an attempt to find the exact wording from my box (can't find, everything says margarine or spread), I stumble across their website. "If it's not Stove Top, it's not Thanksgiving!"

So, I have to wonder. Are there people who have made their own stuffing but still prefer the boxed stuff? Or have Stove Top consumers never experienced the homemade stuff? Does anyone here use it?

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  1. I have never tasted stove top. My mother was a very lazy cook by the time I got to high school, and even she made everything from scratch for Thanksgiving. Thanksgiving was the only day of the year where stuffing was on the table.

    1 Reply
    1. re: smtucker

      Their cornbread stuffing is good.

    2. Homemade stuffing can mean a lot if different things. Stovetop is consistently what it is, for better or for worse. I can't imagine my MIL making her own or being terribly interested in eating others' homemade.

      1. Sure - It's just small croutons and spices, in shelf-stable packaging. It's reasonable quantities for two rather than a huge bag of seasoned croutons, which many use for their "homemade" stuffing. There's no requirement to use butter-blend when making it, nor to only use it stovetop.

        I've not made it for Thanksgiving, but I got & made a "gussied up" Target recipe last year with apple juice in place of water, butter (not margarine), and stirred in dried cranberries and pecans. Served beside roasted chicken.

        I've also made a recipe that calls for it under oven-baked porkchops.

        1 Reply
        1. re: MidwesternerTT

          That reminds me, In my Pepperidge Farms haze, I have always lowered the butter by about 2/3, and haven't gotten a complaint yet.

        2. I prefer home made but for TDay it is always Pepperidge farms because that' is what husband grew up eating and people don't like you messing with tradition on TDay.

          1 Reply
          1. re: thimes

            "and people don't like you messing with tradition on TDay"

            What an understatement! I have NO DOUBT that 20+ years down the road, my son's spouse will be on Chowhound complaining about how her FIL refuses to deviate from "his" Thanksgiving menu.

            My DH cooks Thanksgiving and everything must remain the same year after year. I will say, everything is homemade and tasty but also extremely labor intensive. Who wants to help me shell 2 pounds of chestnuts?

            This year we are having the meal a week early and I brought up the idea that maybe we mix up the dishes. Nope, he will not even consider it.

          2. In my family, Stove Top and stuffing are two different dishes.
            I make homemade (and like to play around with new recipes) while Mom prepares the Stove Top. Everybody takes a helping of both. God forbid we leave the Stove Top out one year.. That'd be ruining Thanksgiving tradition!