Saturday, November 30, 2013

White Castle Stuffing

White Castle Stuffing
By Kevin Hunsperger
@kevinhunsperger & @my123cents

I'm going to start by giving credit where credit is due, this recipe comes straight from the White Castle website.  My mom made it for us for Thanksgiving this year, and it was quite the hit.  Growing up in St. Louis, White Castle was a part of my childhood.  We'd get "belly bombers" quite often, and I wish there was one near where I live now in Illinois.

Anyway, back to the recipe.  People who didn't come to our dinner actually asked to try the stuffing, and after posting a pic on Facebook and Instagram, I got several requests, so here it is. This recipe is more than 20 years old, having won a White Castle recipe contest in 1991.

10 White Castle burgers (buns, onions, and pickles)

1 1/2 cup diced celery

1 1/4 tsp. thyme

1 1/2 tsp. sage

3/4 tsp. pepper

1/4 cup chicken broth

Dinner is served

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

My mom increased the ingredients by one half.  She also opted to not cook the stuffing inside the turkey, that's just a personal preference for us.  

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