WEST LAFAYETTE, Ind. — Whether you love it or hate it, the idea for one of the most popular Thanksgiving foods is all thanks to a Purdue University alumna.
Ruth Siems is credited with the idea behind Stove Top stuffing, according to Purdue's Inventors and Innovators website. Siems graduated in 1953 with a degree in home economics and worked as a product researcher for more than 35 years at General Foods
As the country was looking for more convenient foods, Siems whipped up the idea of mixing bread crumbs into a savory, easy to make, food. Siems is credited with the secret behind Stove Top stuffing, its precise bread crumb dimensions. Stove Top stuffing debuted in 1971 and Kraft Foods now owns the brand. A Purdue news release shows the company sells 60 million boxes annually.
An obituary in the New York Times shows she died in 2005 near her hometown of Evansville, IN.
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