Using the square sliders created by this Midwestern chain restaurant makes sense as the base of a quick Thanksgiving side: They bring the onion, meat and bread to this basic recipe, which is said to have been created by a White Castle employee who “enhanced her grandmother’s family stuffing recipe with a sack of those hamburgers."
These days, you don’t need to find one of the company’s restaurants to acquire the hamburgers; they are sold in the frozen section of supermarkets and some drug stores.
Refrigerate the baked stuffing for up to 4 days.
From a recipe provided by Marianne Moore, chef and creative culinary director of Dierbergs School of Cooking in Chesterfield, Mo., based on the 1991 White Castle stuffing recipe.
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Ingredients
measuring cupServings: 8-12
Directions
Step 1
Position a rack in the middle of the oven and preheat to 400 degrees. Use cooking oil spray to grease a 3-quart casserole.
Step 2
Remove pickles from the burgers, as needed, then cut the burgers into chunks and place in a mixing bowl.
Step 3
In a large skillet over medium heat, heat the oil until it shimmers. Add the garlic and cook until fragrant, about 30 seconds; then stir in the celery and cook for about 5 minutes, until softened. Remove from the heat, and add the sage, thyme and pepper, stirring to incorporate.
Step 4
Transfer to the mixing bowl, add 1/2 cup of the broth or stock and stir until evenly moistened; add some or all the remaining broth or stock, as needed. Taste and adjust the pepper, as needed.
Step 5
Bake (middle rack) for 30 to 40 minutes, until crisped on top. Serve warm.
Step 6
Correction: An earlier version of this recipe said this dressing could be made one day ahead, however, the USDA advises that uncooked stuffing should not be refrigerated. It should be cooked immediately.
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Nutritional Facts
Per serving (based on 12)
Calories
160
Fat
9 g
Saturated Fat
3 g
Carbohydrates
13 g
Sodium
190 mg
Cholesterol
15 mg
Protein
7 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From a recipe provided by Marianne Moore, chef and creative culinary director of Dierbergs School of Cooking in Chesterfield, Mo., based on the 1991 White Castle stuffing recipe.
Tested by Bonnie S. Benwick.
Published November 15, 2017
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