Restaurant recipe traditional white bread stuffing

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Uncle Ben's Traditional White Bread Stuffing Restaurant RecipeBREADCRUMBS [ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, iron, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VINEGAR, SUNFLOWER OIL, SUGAR, SALT, YEAST, CARAMEL COLOR, CALCIUM SULFATE, WHEAT STARCH, DOUGH CONDITIONERS (SODIUM BICARBONATE, CALCIUM BICARBONATE, l-cysteine HYDROCHLORIDE, AZODICARBONAMIDE, AMMONIUM CHLORIDE), BHT (FOR FRESHNESS), ASCORBIC ACID, NATURAL FLAVOR]; CHICKEN,+ ++ (FAT, BROTH, MEAT); VEGETABLES, (ONION, CELERY, GARLIC); CORN SYRUP SOLIDS; SALT; AUTOLYZED YEAST EXTRACT; ONION POWDER; SUGAR; PARSLEY,; GARLIC POWDER; SPICES; NATURAL FLAVORS; MODIFIED CORN STARCH; DEXTROSE; CITRIC ACID; TURMERIC (COLOR); SOY FLOUR; ROSEMARY EXTRACT FOR FRESHNESS.Uncle Ben's Traditional White Bread Stuffing Restaurant Recipe. Perfect Every Time . Low fat. Made with natural ingredients. 0g trans fat. Directions 1. Combine & cook. 2. Transfer. Cooking instructions: Stovetop: 1. Combine 3 1/4 quarts (13 cups) water*, 1 pound (2 cups) butter or margarine and contents of seasoning packet in a stock pot. Bring to a boil. 2. Stir in breadcrumb mixture. Transfer to a steam table pan and keep warm (160 degrees F). Oven method: Recommended for convection ovens only. Ovens may vary. Cooking times are approximate. Adjust cooking time as needed to meet 165 degrees F. 1. Combine 3 1/4 quarts (13 cups) hot (165 degrees - 180 degrees F) water*, 1 pound (2 cups) butter or margarine and contents of seasoning packet in a full-size steam table pan. Stir well, until butter or margarine is melted. 2. Stir in breadcrumb mixture. Cover and bake in a 425 degrees F convection oven 35 minutes or until temperature reaches 165 degrees F. Keep warm (160 degrees F). *For drier stuffing, decrease water. For moister stuffing, increase water.

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