Name: Popcorn Stuffing Mounds
Yield: Yield: 10 to 12 mounds (about 4 cups stuffing).
Ingredients: ½ cup fresh parsley; 2 cups mushrooms; 2 Tbsp fresh basil (or 1 tsp dried basil); 2 cloves garlic; 1 red bell pepper or carrot, cut in chunks; 2 Tbsp canola oil; ½ tsp salt (or to taste); freshly ground black pepper to taste; ⅓ cup popcorn kernels (see About Popcorn); 1 Tbsp fresh thyme (or ½ tsp dried thyme); 2 medium onions, cut in chunks; 2 eggs, lightly beaten; 3 stalks celery, cut in chunks

Preparation info

Yield:
10 to 12
mounds (about 4 cups stuffing).

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Thanks to my friend Kathy Guttman for helping me develop this gluten-free vegetarian dish.

Ingredients

2 Tbsp canola oil
⅓ cup popcorn kernels (see About Popcorn)
2

Side dish
Vegetarian
Gluten-free

Method

Heat 1 Tbsp of the oil in a large covered pot. Add corn kernels, cover and pop, shaking pot constantly. Cool slightly. You will have 9 to 10 cups of popcorn. Discard any unpopped kernels.

Steel Blade: Coarsely chop onions, celery and bell pepper or carrot, using quick on/off pulses. Sauté in remaining 1 Tbsp oil over medium heat in a large deep skillet or Dutch oven until tender,

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