How to make Popcorn Turkey Stuffing?

Question

How do you all make Popcorn Turkey Stuffing?

Answer 1

Popcorn Stuffing
(sufficient for a 6-pound bird)

3 cups soft bread crumbs
1 teaspoon fresh thyme leaves
2 onions chopped finely
1 teaspoon salt
3 tablespoons chopped parsley
1/4 teaspoon pepper
1 tablespoon chopped fresh sage
2 eggs
3 sausages
1 cup popping corn

Put the bread crumbs into a mixing bowl with the onion. (Coarse onion will not cook, so cut it finely). Add the chopped herbs, salt and pepper, then stir in the eggs until all is lightly bound together. Use this to fill the cavity of the bird, allowing sufficient room for the popping corn to be packed in last. Use the sausages to fill the neck cavity of the bird. Do not pack the stuffing in hard. Use small skewers to secure the skin of the bird over the stuffing.

To roast the bird: Place the bird in a greased baking dish and pour a small quantity of melted butter over the top of the bird and cover with foil (allow sufficient air gaps). Baste frequently as this helps develop an even glossy golden brown skin.

How to determine if the turkey is cooked
Skin will be a golden brown colour
Temperature button (thermometer) will have popped
Backside of the bird will have been blown open
Skewers will be protruding from the wall opposite the oven
Oven door will be lying on the kitchen floor

Answer 2

Wow, I've never heard of this, but it sounds really yummy! Here's a couple recipes I found, hope they work hun :)

Popcorn Dressing

4 qts. dry bread crumbs
1 cup minced onions
1 cup celery
1/2 cup raisins
1/4 cup butter substitute (ex. Shed's Spread or Canola Oil) (optional)
1/2 cup popcorn/uncooked
2 tsp salt - or salt substitute (Mrs. Dash's)
1/2 tsp pepper
2 tsp poultry seasoning
2 cup skim milk

Mix ingredients and stuff cavity of the bird until full. Place in baking
pan and bake at 325 degrees in a pre-heated oven. Turkey is done when
popcorn blows the a** off the bird. Happy Thanksgiving!

3 cups soft bread crumbs
1 teaspoon fresh thyme leaves
2 onions chopped finely
1 teaspoon salt
3 tablespoons chopped parsley
1/4 teaspoon pepper
1 tablespoon chopped fresh sage
2 eggs
3 sausages
1 cup popping corn


Put the bread crumbs into a mixing bowl with the onion. (Coarse onion will not cook, so cut it finely). Add the chopped herbs, salt and pepper, then stir in the eggs until all is lightly bound together. Use this to fill the cavity of the bird, allowing sufficient room for the popping corn to be packed in last. Use the sausages to fill the neck cavity of the bird. Do not pack the stuffing in hard. Use small skewers to secure the skin of the bird over the stuffing.