1/2 cup (125 mL) popcorn kernels
2 tablespoons (30 mL) canola oil
3/4 cup (175 mL) diced onion
3/4 cup (175 mL) diced celery
1/2 cup (125 mL) chopped parsley
1/2 cup (125 mL) butter, melted
Sage, rosemary, thyme, salt and pepper, to taste
8-10 pounds (4-5 kg) turkey
Salt and pepper
1/4 cup (50 mL) butter
2 carrots, chopped
1 onion, chopped
1 bay leaf
Chopped parsley and thyme, to taste
1 cup (250 mL) hot chicken broth
1/2 cup (125 mL) white wine
Stuffing: Pop the corn in hot oil in an electric corn popper or large covered skillet. Grind the popped kernels in a food processor or food mill. Soften the onion, celery and parsley in butter. Add the ground corn and season to taste. Makes about 4 cups stuffing.
Turkey: Lightly stuff cavities with popcorn stuffing. Sprinkle salt and pepper over skin.
In an ovenproof casserole with a lid, melt butter and sauté carrots, onion and seasonings about 5 minutes. Place turkey, breast side up in casserole and baste it well with butter and vegetables. Add hot broth and wine, cover tightly, and bake at 325°F (160°C) for 11/2 to 13/4 hours, or until a meat thermometer registers 165°F (75°C). Pour off and reserve broth and vegetables. Run turkey under the broiler a few minutes to brown the breast and thighs. Remove excess fat from the broth and purée broth and vegetables in a blender for the turkey gravy. Makes 6 to 8 servings.