Popcorn may or may not have been part of the menu at early Thanksgivings (although corn and ground corn are sure to have been), and while you can add it easily to your traditional Thanksgiving menu in the form of popcorn balls or another snack, some people use it as a culinary curveball in their holiday stuffing.
Popcorn stuffing doesn't just include popped popcorn, though; this stuffing is actually cornbread-based (or corn muffin-based). Homemade or store-bought cornbreads work equally well here, and you'll need a 2:1 ratio by volume of cornbread to popped popcorn. To make this stuffing in an 8-inch (20-centimer) square, greased baking dish, combine 6 cups of crumbled cornbread and 3 cups of popped popcorn in a large bowl. Add 1 onion (finely chopped, please), 1 stick (which is half a cup) of melted butter, 2 eggs, 1.75 cups of chicken broth, and 1.5 teaspoons of dried rubbed sage, and combine well. Bake for 40 to 45 minutes at 375 degrees Fahrenheit (190 degrees Celsius) until the center of the stuffing is set [source: WPVI-TV]. Alternately, you can grind the popped popcorn in your food processor for an equally crunchy and flavorful side dish -- without the distinctive white kernels showing throughout.