Cornbread Stuffing and Turkey Chili Cups

cornbread-stuffing-and-turkey-chili-cups marsfoodservices image


  • 1 each 56-ounce bag BEN’S ORIGINAL Classic Cornbread Stuffing Mix
  • 2¾ quarts water
  • 1 pound unsalted butter
  • 12 eggs
  • 3½ quarts turkey chili
  • 25 (12-oz.) round, flat-bottomed silicone molds, sprayed with nonstick cooking spray

Cornbread Stuffing and Turkey Chili Cups

Makes: 25 (12-oz.) portions

Deliciously moist BEN’S ORIGINAL Classic Cornbread Stuffing acts as the flavorful cup for a warm and hearty turkey chili.


  1. Combine water, butter and seasoning packet from BEN’S ORIGINAL™ 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.