EXCITE CUSTOMERS ALL YEAR LONG with Unexpected Stuffing Recipes from UNCLE BEN’S® SERVE up the COMFORTING FLAVOR That Keep Customers Coming Back

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EXCITE CUSTOMERS ALL YEAR LONG with Unexpected Stuffing Recipes from UNCLE BEN’S® SERVE UP THE COMFORTING FLAVOR that keep customers coming back

Any menu, any daypart or any season … if you’re looking to build menu interest, you’ll love these new takes on classic favorites made with UNCLE BEN’S® Stuffing Mix.

From on-trend recipes to insightful tips and trends, you’ll find countless ways to easily elevate and differentiate your menu and keep you ahead of the competition.

Whether it’s Traditional White Bread Stuffing or Classic Cornbread Stuffing Mix, UNCLE BEN’S® brings the perfect blend of seasonings, breadcrumbs, grains, veggies and more to yield fluffy, moist and delicious results every time.

Explore the recipes now—and get ready to excite customers all year long! SPRING INSPIRATION

ANDOUILLE & CORNBREAD STUFFING BREAKFAST PATTIES YIELD: 25 (8-OZ.) PORTIONS

INGREDIENTS 1 each 56-ounce bag UNCLE BEN’S® 2 quarts marinara sauce Classic Cornbread Stuffing Mix 2 pounds shredded mozzarella 2-3/4 quarts water 25 eggs 1 pound unsalted butter 1 quart pico de gallo 25 andouille links, cut in half lengthwise

DIRECTIONS 1. Combine water, butter and seasoning packet from 7. Lay andouille onto the marinara-covered stuffing UNCLE BEN’S® Classic Cornbread Stuffing Mix in patties; top with mozzarella and place in a 350ºF amounts indicated on package; bring to boil. oven until cheese melts, 3–5 minutes. 2. In a large bowl, add stuffing crumbs; pour hot seasoning 8. Cook all eggs sunny side up; lay each over top of mixture over crumbs. Gently fold to combine all crumbs the melted cheese and garnish with pico de gallo. with liquid. Cover and let stand for 10 minutes to steam. Adjust and scale recipe as necessary. 3. Allow to cool to room temperature, then create 25 patties from the cooled stuffing. 4. Sear each patty until golden brown on each side. 5. Sear andouille links on a flat top. 6. While the andouille sears, spread marinara over the top of the seared stuffing patties.

TIMELY TRENDS

of chefs list ETHNIC-INSPIRED % BREAKFAST ITEMS as a HOT CULINARY TREND for 2016 68 Source: National Restaurant Association, What’s Hot: 2016 Culinary Forecast, 2016 SPRING INSPIRATION

CORNBREAD STUFFING WAFFLES WITH MAPLE BACON GRAVY & FRIED SAGE YIELD: ABOUT 12 WAFFLES

INGREDIENTS 1 each 28-ounce bag UNCLE BEN’S® Sage leaves Classic Cornbread Stuffing Mix Oil for frying 5-1/2 cups water 2 ounces bacon, finely chopped 8 ounces butter 20 ounces prepared chicken gravy 4 eggs, beaten 1/4 cup real maple syrup

DIRECTIONS 1. Combine water, butter and seasoning packet from 7. To prepare maple bacon gravy: Add chopped bacon UNCLE BEN’S® Classic Cornbread Stuffing Mix in to saucepan and cook over medium heat until bacon is amounts indicated on stuffing package, and crispy. Pour out grease; add prepared gravy and maple bring to boil. syrup to pan with bacon, and heat. Hold hot at 160ºF. 2. In a large bowl, add stuffing crumbs and pour hot 8. Serve waffle with a cup of warm maple gravy seasoning mixture over crumbs; gently fold to combine and fried sage. all crumbs with liquid. Cover and let stand for 10 minutes to steam, then cool somewhat to below about 100ºF. Adjust and scale recipe as necessary. (The stuffing mixture can be prepared ahead of time and held chilled). 3. Stir beaten eggs into cooled stuffing mixture. 4. Preheat Belgian waffle iron on high and spray with nonstick cooking spray. 5. Add 1 cup of stuffing mixture to waffle iron and spread evenly. Close and cook waffle for 5–6 minutes, or until crisp on both sides. Hold hot at 160ºF. 6. To fry sage: In heavy skillet, add oil and heat to medium-high. Add sage leaves and cook about 2–3 seconds per side. Leaves will crisp as they cool.

TIMELY TRENDS

of consumers—including half of 18- to 34-year- % olds—WANT MORE SAUCES FEATURING A COMBINATION OF FLAVORS 42 Source: Datassential, Flavor Consumer Trend Report, 2015 SPRING INSPIRATION

CORNBREAD STUFFING TURKEY SAUSAGE FLORENTINE MUFFINS YIELD: 58 (2-OZ.) PORTIONS

INGREDIENTS 1 each 28-ounce bag UNCLE BEN’S® 3 cups liquid eggs (1 dozen whole eggs) Classic Cornbread Stuffing Mix 1/2 cup melted butter 1 pound turkey sausage, cooked and crumbled 1/4 cup olive oil 2 sweet onions, medium size, diced and cooked 1-1/2 cups shredded Parmesan cheese 1 pound spinach leaves, washed, dried and chopped 2 cups shredded part-skim mozzarella cheese 6 cups 1% milk

DIRECTIONS 1. Heat a large sauté pan with a small amount of oil. 5. Bake uncovered at 350ºF (about 325ºF in a convection Remove turkey sausage from casings and combine with oven) for 25–30 minutes. diced onion in pan and cook until almost done. Add 6. Allow muffins to rest to set before removing from pan. chopped spinach to pan to wilt and continue cooking Muffins will firm up and become less moist as they stand. until sausage is cooked through; drain excess oil. 2. In a medium mixing bowl, add half the seasoning pouch Adjust and scale recipe as necessary. from UNCLE BEN’S® Classic Cornbread Stuffing Mix to milk and stir until dispersed. Add eggs, melted butter and olive oil. Mix well. 3. Add liquid mixture, cooked sausage mixture and cheese to dry stuffing crumbs in a large mixing bowl. Stir together until mixed thoroughly. 4. Scoop a 2-oz. portion of mixture into greased muffin pans or liners.

TIMELY TRENDS

Popular with health-conscious diners, TURKEY DISHES continue to be STRONG SALES DRIVERS

Source: “Get on Sweet Potatoes,” Plate magazine’s Plats du Jour e-newsletter, October 2014 SUMMER INSPIRATION

CORNBREAD STUFFING–CRUSTED SALMON YIELD: 45 (8-OZ.) PORTIONS

INGREDIENTS 1 each 56-ounce bag UNCLE BEN’S® Classic Cornbread Stuffing Mix 2-3/4 quarts water 1 pound unsalted butter 45 (4-oz.) portions Norwegian Salmon

DIRECTIONS 1. Combine water, butter and seasoning packet from UNCLE BEN’S® Classic Cornbread Stuffing Mix in amounts indicated on package; bring to boil. 2. In a large bowl, add stuffing crumbs; pour hot seasoning mixture over crumbs. Gently fold to combine all crumbs with liquid. Cover and let stand for 10 minutes to steam, then cool to room temperature. 3. Place 1/4 cup stuffing over top of each portion of salmon. 4. Place into a 350ºF oven until the salmon is cooked, 8–14 minutes

Adjust and scale recipe as necessary.

TIMELY TRENDS

PROTEIN ENTRÉES make up % 26% OF STUFFING-BASED DISHES on U.S. restaurant menus 26 Source: Datassential MenuTrends™, 2016 SUMMER INSPIRATION

UNCLE BEN’S® CORN FRITTERS WITH PEACH-CHIPOTLE AIOLI YIELD: 25 (4-FRITTER) PORTIONS

INGREDIENTS CORN FRITTERS 6 eggs, beaten 1 each 28-ounce bag UNCLE BEN’S® 1/2 cup buttermilk Classic Cornbread Stuffing Mix 4 cups breadcrumbs Oil for frying PEACH-CHIPOTLE AIOLI 5 cups water 4 cups mayonnaise 8 oz. butter 1/2 cup chipotle chili powder 2 cups whole-kernel corn 1 cup peach preserves 1/2 cup parsley, finely chopped

DIRECTIONS CORN FRITTERS: 6. Once oil comes to temperature, fry each fritter until 1. Preheat oil to 350ºF. golden brown, about 3–4 minutes. 2. Combine water, butter and seasoning packet from PEACH-CHIPOTLE AIOLI: UNCLE BEN’S® Classic Cornbread Stuffing Mix in amounts indicated on package; bring to boil. 7. Stir mayonnaise, chipotle chili powder and peach preserves together and keep chilled. 3. In a large bowl, add stuffing crumbs, corn and parsley; pour hot seasoning mixture over crumbs. Gently fold Serve 4 Corn Fritters with about 2 oz. of Peach-Chipotle Aioli. to combine all crumbs with liquid. Cover and let stand for 10 minutes to steam, then cool to below 100ºF. Adjust and scale recipe as necessary. (The stuffing mixture can be prepared ahead of time and held chilled.) 4. Whisk together eggs and buttermilk, then stir into cooled stuffing mixture. 5. Scoop stuffing-fritter mixture and roll into bites about 1-1/2 to 2 inches each; dredge in breadcrumbs until fully coated.

TIMELY TRENDS

IN-DEMAND AIOLIS are % increasingly showing up on menus, 57 with mentions UP 57% from 2012 Source: Datassential MenuTrends™, January 2014 SUMMER INSPIRATION

CORNBREAD STUFFING–CRUSTED EGGPLANT WITH ROASTED TOMATO SAUCE YIELD: 180 (3-OZ.) PORTIONS

INGREDIENTS 1 each 56-ounce bag UNCLE BEN’S® Kosher salt Classic Cornbread Stuffing Mix 1 quart olive oil 2-3/4 quarts water 2 cups honey 1 pound unsalted butter 3 quarts roasted tomato sauce 20 eggplant, sliced into 1-inch coins

DIRECTIONS 1. Combine water, butter and seasoning packet from 7. Place eggplant in a 350ºF oven for 4–6 minutes until UNCLE BEN’S® Classic Cornbread Stuffing Mix in cornbread is golden brown. amounts indicated on package; bring to boil. 8. Serve over warm roasted tomato sauce. 2. In a large bowl, add stuffing crumbs; pour hot seasoning mixture over crumbs. Gently fold to combine all crumbs Adjust and scale recipe as necessary. with liquid. Cover and let stand for 10 minutes to steam, then cool to room temperature. 3. Lay out sliced eggplant, sprinkle each side of eggplant slices with salt and let sit for 20 minutes, then brush off any excess salt. 4. In a large skillet over medium high heat, add some of the olive oil; when it reaches its smoking point, add eggplant. 5. Sear both sides of eggplant slices until golden brown; place on sheet pans and drizzle with honey. 6. Place 2 tablespoons of cornbread stuffing on top of each seared eggplant slice.

TIMELY TRENDS

VEGETARIAN APPETIZERS are the #3 CULINARY TREND in the small plates/appetizers category

Source: National Restaurant Association, What’s Hot: 2016 Culinary Forecast, 2016 FALL INSPIRATION

BACON-WRAPPED DATE & CORNBREAD STUFFING POPPERS WITH SPICY HONEY YIELD: 90 (2-OZ.) PORTIONS

INGREDIENTS POPPERS SPICY HONEY 1 each 56-ounce bag UNCLE BEN’S® 2 cups honey Classic Cornbread Stuffing Mix 1 cup TABASCO® brand Original Red Sauce 2-3/4 quarts water 1 pound unsalted butter 3 pounds Medjool dates 90 strips of bacon, almost fully cooked

DIRECTIONS POPPERS: 8. Scoop out 2-oz. portions of stuffing; lay these at one 1. Combine water, butter and seasoning packet from end of each bacon strip. Roll and place on a sheet pan. UNCLE BEN’S® Classic Cornbread Stuffing Mix in 9. Cook the rolls until bacon is fully cooked, arrange amounts indicated on package; bring to boil. on a plate. 2. In a large bowl, add stuffing crumbs; pour hot seasoning mixture over crumbs. Gently fold to combine all crumbs SPICY HONEY: with liquid. Cover and let stand for 10 minutes to steam, 10. Combine honey and TABASCO® Sauce; drizzle then cool to room temperature. over the top. 3. In a large pot, bring water to a boil; add dates. Adjust and scale recipe as necessary. 4. Turn water off and let dates sit for 5 minutes. 5. Remove pits from dates and add them to a high-speed blender. 6. Add some of the water and puree on high until dates are smooth. 7. Add puree to cooled cornbread stuffing.

TIMELY TRENDS

Playing up a mix of MILD AND SPICY PEPPERS on your menu sparks customer INTEREST FOR FLAVORS NOT EASILY CREATED AT HOME, which helps drive sales Source: Datassential, Flavor Consumer Trend Report, 2015 FALL INSPIRATION

UNCLE BEN’S® STUFFING EGGS BENEDICT WITH BABY KALE AND SAGE YIELD: 36 PORTIONS INGREDIENTS 1 each 58-ounce bag UNCLE BEN’S® Traditional HOLLANDAISE SAUCE White Bread Stuffing 12 egg yolks 3 quarts (12 cups) water 1/4 cup lemon juice 1 cup butter, unsalted 4 teaspoons salt 36 cups baby kale or spinach 1 teaspoon cayenne pepper sauce 36 eggs 4 cups unsalted butter, melted and warm 5 cups prepared Hollandaise Sauce 2 tablespoons fresh sage, chopped DIRECTIONS TO PREPARE STUFFING ROUNDS: TO PREPARE HOLLANDAISE SAUCE: 1. In a large pot, bring water, butter and stuffing 8. Place egg yolks, lemon juice, salt and cayenne pepper seasoning blend just to a boil. sauce in a Vitamix® blender and secure lid. 2. Place stuffing crumbs in a large mixing bowl; pour hot 9. Turn machine on variable speed 1 and slowly increase water and seasoning mix over, and fold together to speed to 4, blending for 30 seconds. moisten all stuffing crumbs. Cover tightly and set 10. Remove plug in lid and increase speed to 5. Slowly add aside for 15 minutes. warm melted butter in a thin stream until thick and 3. Transfer hot stuffing to parchment-covered full sheet smooth, about 1 minute. Stir in chopped sage leaf. pan, spreading evenly. Press with the back of a large spoon to cover entire pan with about a 3/4-inch TO ASSEMBLE BENEDICTS: layer of stuffing. 11. Place stuffing round on plate; top with wilted greens, then egg. Pour 2–3 tablespoons Hollandaise Sauce 4. Use a 3-1/2” round cutter to cut out 36 stuffing rounds. over top. Garnish with sage leaf and serve warm. 5. When ready to assemble Benedicts, heat a nonstick skillet over medium-high heat; spray with cooking spray. Adjust and scale recipe as necessary. Carefully place 1 stuffing round per Benedict in pan and cook until browned on both sides, 3–5 minutes per side. 6. Remove rounds when browned; while pan is still hot, add 1 cup of baby kale or spinach per Benedict to pan with 1 teaspoon of water; cover to wilt for about 1 minute. 7. Bring a saucepan of water to a simmer and poach eggs in salted water for 5 minutes. TIMELY TRENDS

of chefs believe EGGS BENEDICT % IS A HOT CULINARY TREND for 2016

19 Source: National Restaurant Association, What’s Hot: 2016 Culinary Forecast, 2016 FALL INSPIRATION

CHICKEN, BUTTERNUT SQUASH & KALE STUFFING POT PIE YIELD: 28 PERSONAL POT PIES

INGREDIENTS 8 cups UNCLE BEN’S® Traditional White Bread Stuffing, prepared without baking 1 gallon Prepared creamy chicken soup 1 gallon chicken broth 7 cups kale, chopped 7 cups butternut squash, small-diced and precooked

DIRECTIONS 1. Mix together chicken soup, chicken broth, kale and squash in small crockery cups. Microwave 1–2 minutes to heat filling. 2. Top hot soup mixture with prepared stuffing. 3. Place individual pots on sheet pan and bake in 350ºF oven 15–20 minutes or until filling is hot. 4. Alternate method: Microwave soup mixture to 160ºF, top with stuffing and brown using broiler.

Adjust and scale recipe as necessary.

NOTE: Cups can be preassembled in individual baking dishes and then heated, topped with stuffing and baked.

TIMELY TRENDS

KALE is the fastest-growing % vegetable on menus—UP 481% 481 since 2010 Source: Datassential MenuTrendsTM, November 2014 WINTER INSPIRATION

STUFFED SOLE FILLET WITH CREAMY LEMON BUTTER SAUCE YIELD: 45 PORTIONS INGREDIENTS FISH FILLETS LEMON BUTTER SAUCE 45 cups UNCLE BEN’S® Traditional White Bread Stuffing 1-1/2 pounds butter 2-3/4 quarts water 1/2 cup flour 1 pound unsalted butter 3 quarts chicken broth Vegetable oil 1 cup lemon juice 3 quarts chopped vegetable blend 1/2 cup lemon zest 45 each sole fillets Salt and pepper to taste Salt and pepper to taste

DIRECTIONS FISH FILLETS: 7. Carefully turn stuffed fillet in pan, season with salt and 1. Combine water, butter and seasoning packet from pepper, and place into 350ºF oven to finish cooking, UNCLE BEN’S® Traditional White Bread Stuffing in about 5 minutes more. amounts indicated on package; bring to boil. 8. Transfer to plate and keep warm. 2. In a large bowl, add stuffing crumbs; pour hot seasoning mixture over crumbs. Gently fold to combine all crumbs LEMON BUTTER SAUCE: with liquid. Cover and let stand for 10 minutes to steam, 9. Add butter to pan and melt with flour; cook for then cool to below 100ºF. (The stuffing mixture can be about 1 minute. prepared ahead of time and held chilled.) 10. Add remaining ingredients to pan, whisking to 3. Heat oil in pan and sauté vegetables until al dente. combine, cooking until thickened. 4. Add prepared UNCLE BEN’S® Traditional White Bread 11. Season with salt and pepper and serve over stuffed fillet. Stuffing to pan and toss to warm through. Adjust and 5. Remove stuffing mixture from pan. Create mound of scale recipe stuffing in center of each sole fillet and roll sole around as necessary. stuffing mound. 6. Place each stuffed sole back into hot pan, non-seamed side down, for about 1 minute to brown.

TIMELY TRENDS

of chefs agree: LOCALLY SOURCED % MEATS AND SEAFOOD is the #1 HOT CULINARY TREND of 2016 80 Source: National Restaurant Association, What’s Hot: 2016 Culinary Forecast, 2016 WINTER INSPIRATION

CORNBREAD STUFFING, ANDOUILLE, PEPPER & COLBY JACK POPPERS YIELD: 120 (2-OZ.) PORTIONS

INGREDIENTS 1 each 56-ounce bag UNCLE BEN’S® 4 sweet onions, medium-sized, minced Classic Cornbread Stuffing Mix 3 quarts green and red bell peppers, small-diced 2-3/4 quarts water 1 quart shredded Colby Jack cheese 1 pound unsalted butter 12 eggs 1/4 cup olive oil 1 gallon andouille sausage, small-diced

DIRECTIONS 1. Combine water, butter and seasoning packet from 6. Form into 2-ounce poppers; lay on a sheet pan and UNCLE BEN’S® Classic Cornbread Stuffing Mix in amounts keep cool until ready to fry. indicated on package; bring to boil. 7. Fry poppers in 350ºF oil until a center temperature 2. In a large bowl, add stuffing crumbs; pour hot seasoning of 180ºF is reached. Serve on their own or with a mixture over crumbs. Gently fold to combine all crumbs dipping sauce. with liquid. Cover and let stand for 10 minutes to steam, Adjust and scale recipe as necessary. then cool to below 100ºF. (The stuffing mixture can be prepared ahead of time and held chilled.) 3. In a large skillet over medium-high heat, add olive oil and bring to its smoke point; add andouille sausage and stir until heated through. 4. Remove sausage; add onions and cook for 4 minutes or until golden brown. Add peppers and cook for an additional 2 minutes. Lay out on a sheet pan to cool. 5. Once cooled to room temperature, mix cornbread stuffing with sausage, onion, peppers, cheese and egg. Fully incorporate all ingredients.

TIMELY TRENDS

CORNBREAD is featured on % 8% OF ALL U.S. RESTAURANT MENUS

8 Source: Datassential MenuTrendsTM, 2016 WINTER INSPIRATION

CORNBREAD STUFFING & TURKEY CHILI CUPS YIELD: 25 (12-OZ.) PORTIONS

INGREDIENTS 1 each 56-ounce bag UNCLE BEN’S® 12 eggs Classic Cornbread Stuffing Mix 3-1/2 quarts turkey chili 2-3/4 quarts water 25 (12-oz.) round, flat-bottomed silicone molds, 1 pound unsalted butter sprayed with nonstick cooking spray

DIRECTIONS 1. Combine water, butter and seasoning packet from UNCLE BEN’S® Classic Cornbread Stuffing Mix in amounts indicated on package; bring to boil. 2. In a large bowl, add stuffing crumbs; pour hot seasoning mixture over crumbs. Add eggs and gently fold to combine all crumbs with liquid. Cover and let stand for 10 minutes to steam, then cool to room temperature.

3. Place 8 ounces of stuffing into each sprayed mold; press to fit to sides and bottoms. 4. Bake cups in a 325ºF convection oven for 15–20 minutes; allow to cool in molds for 5 minutes before removing. 5. Heat turkey chili; ladle 6–8 ounces into each mold.

Adjust and scale recipe as necessary.

TIMELY TRENDS

About 15% OF RESTAURANTS SERVE % ENTRÉES IN BOWLS, capitalizing on their comforting appeal

15 Source: National Restaurant Association, Super Bowls: The Trendy Vessels Widen Their Appeal, January 2016 EASILY ELEVATE YOUR MENU WITH UNEXPECTED STUFFING RECIPES FROM UNCLE BEN’S®

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