White Castle Stuffing or Dressing makes a legendary stuffing for turkey or chicken, or even as a dressing casserole for your holiday table.
White Castle Stuffing or Dressing
By Sue Lau | Palatable Pastime
My recipe of the day is for White Castle stuffing which is being posted as part of #FallFlavors week.
I have always been fond of White Castle hamburgers (or slyders as they are affectionately known) so wanted to get my version of the infamous White Castle stuffing on the blog for you since I had given it a try. As it turns out, the taste is fabulous.
This stuffing will be perfect for going with turkey or chicken as well as things like pork chops, pork roast or roast beef. Anything really. Don’t let the beef in them deter you, as it tends to work out, the same way using sausage in stuffing does.
And what about that stuffing or dressing argument?
I hold to my opinion that it is stuffing when stuffed inside something, and dressing when it is baked outside, sort of the way clothes dress the outside of someone.
Either way, this will be a favorite if you can get the Castles. You can probably use Krystal burgers too although they aren’t quite the same. It’s a regional thing.
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Saturday:
Pumpkin Spice Margarita by Family Around the Table
White Castle Stuffing
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White Castle Stuffing
- 10 regular White Castle hamburgers
- 1 cup diced celery
- 1/2 cup diced red onion
- 3 cloves minced garlic
- 1/4 cup butter
- 1/2 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 3/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- Preheat oven to 375F.
- Saute celery, onion and garlic in butter until onion softens.
- Mix sauteed vegetables with torn pieces of burgers, seasoning with poultry seasoning, sage, salt and black pepper.
- Moisten with chicken broth.
- Place mixture into a buttered one quart casserole dish and cover with a lid or foil.
- Bake for 45 minutes.
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Content has been updated from 10.5.19