Popcorn Stuffing

Sooner or later every domestic chef has to cook the holiday turkey. Hopefully this will make the formidable task somewhat easier. Since the turkey probably will be frozen, it is important to remember that for roasting, the bird must be completely thawed. This procedure will take several hours, and in the case of very large birds, up to two days.

Well in advance of cooking the turkey, you should make sure that you have a roasting dish large enough to fit the bird in; also remember that there should be room for roasting the vegetables, and, of course, that your oven must be large enough.

Get up early in the morning and allow up to 5-6 hours roasting time for a large turkey, including 1-1/2 hours for the vegetables.

To stuff the turkey — it is recommended that you have stale bread for the stuffing. This can be covered over for several days and made into crumbs in readiness, thus saving precious time on the holiday. It is not recommended that the bird should be stuffed the night before and kept in the refrigerator. It is best that if the stuffing is made earlier, it be refrigerated and kept separate from the bird.

Stuff the bird early on the morning of the feast.. Remove the giblets and neck from the thawed bird and put in a saucepan with water to cover, a bay leaf, peppercorns and salt. Simmer for at least 1 hour. The stock can then be strained and used for gravy and if liked, the giblets can be chopped and added to the gravy.

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.

WARNING: This is a Joke —

Do Not Try This Recipe at Home

Mom and the Turkey
A classic tale for your holiday fun and to share with your family and friends