Best White Castle Holiday Stuffing Recipes

Easy White Castle Stuffing image

Provided by Flo

Number Of Ingredients 9

12 White Castle Sliders (No pickles, extra onion)
1 cup chicken broth (1/4 cup if stuffing turkey)
1 1/2 cup chopped celery
1 cup diced mushrooms
2 tbsp Butter
2 cloves minced garlic
1 1/2 tsp Sage (1 1/2 tbsp if using fresh sage)
1 1/4 tsp Thyme (1 tbsp if using fresh thyme)
1 tsp salt (add salt according to taste)

Steps:

Preheat oven to 375
Cut the burgers into chunks and put into a mixing bowl
Dice celery and mushroom
Melt 2 tbsp butter in skillet and add celery, mushroom, and garlic; saute until celery is slightly softened but still crunchy
Add saute mixture and seasoning to mixing bowl with burger chunks
Add 1 cup chicken broth and toss well
Transfer mixture to casserole dish
Bake 30-35 minutes or until top is browned
Enjoy

White Castle Stuffing image

Provided by White Castle

Yield 8

Number Of Ingredients 6

10 white castle sliders*
1 1/2 cup diced celery
1 1/4 teaspoon ground thyme
1 1/4 teaspoon ground sage
1 1/2 teaspoon coarse ground black pepper
1/4 cup chicken broth

Steps:

Tear the burgers into small pieces into a large mixing bowl with the celery, thyme, sage, and black pepper; toss to combine. Add the chicken broth and toss again. Stuff the mixture into the turkey cavity just before roasting. The recipe makes about 9 cups, enough for a 10-12 pound turkey.
Note: Allow one White Castle slider for each pound of turkey, which will be the equivalent of ¾ cup of stuffing per pound.

Slider Thanksgiving Stuffing image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking dish
24 mini frozen hamburgers (with buns), thawed
2 tablespoons unsalted butter
2 stalks celery, diced
1 medium yellow onion, diced
1 teaspoon mustard powder
1 teaspoon fresh thyme leaves
6 medium fresh sage leaves, finely chopped
2 cups low-sodium chicken broth
2 large eggs, lightly beaten

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Line a baking sheet with parchment.
Tear the burgers (meat and buns) into quarters. Spread in a single layer on the prepared baking sheet. Bake until the buns are dry and starting to brown and the meat is heated through, 10 to 15 minutes. Let cool slightly, then transfer to a large bowl. (Leave the oven on.)
Heat a large skillet over medium-high heat. Add the butter and heat until melted, then stir in the celery and onion. Cook until the onion is softened and beginning to brown, 5 to 7 minutes.
Sprinkle the mustard powder, thyme and sage over the onion mixture and cook, stirring to combine, about 30 seconds. Pour in the broth a little at a time, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Pour the broth mixture over the burgers in the bowl and toss until coated. Add the eggs and toss until combined. Transfer the mixture to the prepared baking dish and press into an even layer. Bake until the stuffing is cooked through and starting to brown on top, 40 to 45 minutes. Serve immediately or at room temperature.

White castle holiday stuffing image

Provided by Lillian Stryczek

Time 1h10m

Number Of Ingredients 6

10 white castle hamburgers, no pickles
1 1/2 c celery, diced
1 1/4 tsp ground thyme
1 1/2 tsp ground sage
3/4 tsp coarsely ground black pepper
1/4 c chicken broth

Steps:

1. 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.