It eventually became a Thanksgiving staple. The slogan in the brand's commercials even changed to "If it's not Stove Top, it's not Thanksgiving."

60 million boxes The product was tested in 1972 and officially launched in 1973. (Kraft bought the brand in 1990.) Per the Los Angeles Times, Stove Top sells 60 million boxes of stuffing each Thanksgiving.

Kraft Heinz Stove Top stuffing

six servings You can serve it with your main dish as well as starters. Each 6 ounce box of this easy stuffing makes six servings.

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We call this dish Stuffing because it is traditionally stuffed into the cavity of a bird such as turkey or chicken and baked along with the bird. According to Origin and meaning of stuffing by Online Etymology Dictionary this usage of the word dates back to the 1530's.

When one thinks of the very first Thanksgiving feast, lovingly prepared by pilgrims to give thanks for the hospitality shown them by their Native American hosts, a classic bread stuffing likely factors into the menu.

The stuffing that most of us associate with Thanksgiving, with sage and onions and celery, comes from New England, where Thanksgiving was celebrated long before it became a national holiday, and where those flavors were in season in November.

Although experts are not clear on when or where stuffing was first made, the first recorded history of the dish comes from Apicius de re Coquinaria, a Roman collection of popular recipes from the first century AD.

It is banned in Europe.

Stovetop is arguably the most familiar-tasting, for better or worse. Dried bread dust and that artificial herby flavor with plenty of butter to keep it all compacted together. Starch plus butter: it's hard to go wrong with that equation, eh?

When made from scratch and seasoned right, it is rich, moist and savory, shot through with different textures and flavors that give cooks plenty of room to play. That basic amalgamation of starch, fat and aromatics is indisputably delicious.