In 2005 it was reported that Kraft Heinz, which has owned the brand since 1990, sells about 60 million boxes of Stove Top stuffing at Thanksgiving.

[1] 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 product originated with an idea from Jack Klinge of the marketing department for a stuffing flavored rice[citation needed] and, after that showed promise, Siems developed the bread crumb based dish we came to know as stove top stuffing.

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, Apple and Cranberry.