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.
Make Ahead: The dressing can be assembled and refrigerated (unbaked) a day in advance.
Ingredients
- 12 White Castle Hamburgers (regular or impossible)
- 2 tablespoon Olive Oil
- 2 clove Garlic (minced)
- 1 cup Celery (about 4 ribs)
- 6 leaves Sage (fresh, minced)
- 1 teaspoon Thyme (fresh, minced)
- 1/2 teaspoon Black Pepper (freshly ground to taste)
- 1 cup Chicken Stock (or Turkey)
- For: 8
- Preparation: 1 h
- Cooking: 40 min
- Ready in: 1 h 40 min
Instructions
- Preheat the oven to 400 degrees. Use cooking oil spray to grease a 3-quart casserole.
- Remove pickles from the burgers, as needed, then cut the burgers into chunks and place in a mixing bowl.
- Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the garlic and cook for about 20 seconds, until fragrant, 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.
- 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.
- Bake (middle rack) for 30 to 40 minutes, until crisped on top. Serve warm.
Notes
Notes
https://www.washingtonpost.com/recipes/white-castle-dressing/16174/
Source
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.