2 popcorn bread stuffing recipes (1975)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Buttery popcorn bread stuffing recipe


3 quarts cornbread crumbs (in one-half inch cubes)
2 quarts popped popcorn
1 teaspoon each; celery seeds, poultry seasoning, instant buttery seasoning
3 tablespoons parsley flakes
Salt and freshly ground pepper to taste
8 bacon slices, fried crisp, crumbled
3 tablespoons bacon fat
1-1/4 cup butter
1 cup chopped celery
1 cup chopped onion
1 can (8-ounces) whole kernel corn, drained, with liquid reserved
1 cup chopped pecans
1 cup dried apricots, cooked, drained and diced


In largest mixing bowl or roast pan, combine cornbread crumbs and popcorn; add seasonings and bacon. Mix well. Using nine-inch skillet, in bacon fat and two tablespoons butter, cook celery and onion until tender crisp. Add remaining butter, stir until melted. Pour over cornbread crumbs and popcorn, mixing thoroughly. Add corn, pecans, apricots. For moist stuffing, add corn liquid. Toss lightly.

For 10 to 12 pound bird

Popcorn stuffing balls recipe


1/2 cup boiling water
2 chicken bouillon cubes
1 package (twelve ounces) bulk sausage
1/2 cup butter
1 cup celery, sliced thin
1 cup onion, chopped fine
1 package (3 cups) corn bread stuffing mix
2 quarts popped popcorn
1 teaspoon poultry seasoning
1 teaspoon parsley flakes
Salt and freshly ground pepper to taste
2 egg whites, beaten until foamy


Preheat oven to 325 degrees. Dissolve bouillon cubes in boiling water. Brown sausage. Set aside. Drain all but one tablespoon fat from skillet; loosen browned meat; add two tablespoons butter; melt. Add celery and onion, cook, stirring, until tender-crisp. Add remaining butter, stirring until melted.

In large mixing bowl, combine stuffing mix and popcorn. Add sausage, seasonings, celery mixture, bouillon; mix thoroughly. Add egg whites. Mix. Using one-half cup measure, form into 10 stuffing balls. (If more moisture is needed for mixture to hold shape, add more bouillon.)

Place balls on greased baking dish. Bake in 325 degree oven for one hour.

Makes 10 servings

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Because the fun never ends

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.