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:
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