A White Castle Thanksgiving

by Kathryn Jean Lopez

Greg Pollowitz advises that a flashback to a White Castle Turkey stuffing recipe noted on The Corner in 2003 is better for clicks than bread pudding: 

 

 

White Castle Turkey Stuffing

 

1991 Cookoff Winner

 

10 White Castle hamburgers, no pickles

1 1/2 cups celery, diced

1 1/4 tsp. ground thyme

1 1/2 tsp. ground sage

3/4 tsp. coarsely ground black pepper

1/4 cup chicken broth

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.

 

Submitted by White Castle Family of Columbus, OH