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White Castle Turkey Stuffing - I dare someone to make this

What do we think the following would taste like? Does someone among us already know the answer?

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.

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  1. We were laughing over that last week in my office. I'm not doing it. I like my cornbread and sausage too much.

    1. I have to admit, I'm intrigued. So, I'm guessing you use the bun as well as the burger, right?

      4 Replies
      1. re: Hunicsz

        Correct--use the bun, onions and burger. Make sure they hold the pickle!

        ~TDQ

        1. re: The Dairy Queen

          We don't have White Castle here! Would this recipe work with another burger? Clearly not Wendy's, McDonald's or Burger King but maybe Harvey's? I would totally take the dare if I could...

          1. re: Julie Woo

            I'm afraid I'm not familiar with Harvey's, so it's hard to say. But, I'm sure you could experiment with another burger and see how it works out. The thing about the White Castle recipe, of course, is that they've "perfected" the proportions. I'm not sure how big Harvey's burgers are, but White Castle's are really small and thin (and square, with a hole in the middle): they are about the dimensions of one of those 3''X 3'' square post-it notes (but thicker, of course!)

            Also, White Castle burgers seem to have a lot of onions, relatively speaking.

            ~TDQ

            1. re: Julie Woo

              White Castle burgers are sliders. They're mini hamburgers. You'd have to go by weight to get the right amount for using Harvey's.
              Essentially, any burger would work. Just need the right proportion.
              If you're really that interested, get some Harvey's and add them at a 4 - 1 ratio. Then keep adding to the mix until you think it's right. It'll have a stuffing consistency I would think.

              DT

        2. Would go well with -

          Krispy Kreme Bread Pudding With Rum Sauce

          This recipe was feature on Paula Deen's cooking show on the Food Network.

          12 servings
          time to make 35 min 25 min prep
          2 dozen krispy kreme doughnuts
          1 (14 ounce) can sweetened condensed milk (not evaporated)
          2 (4 1/2 ounce) cans fruit cocktail (undrained)
          2 eggs, beaten
          1 (9 ounce) box raisins
          1 pinch salt
          2 teaspoons ground cinnamon

          Butter Rum Sauce
          1/2 cup butter
          1 (1 lb) box confectioners' sugar
          rum, to taste

          1. Preheat oven to 350 degrees F.
          2. Cube donuts into a large bowl.
          3. Pour other ingredients on top of donuts and let soak for a few minutes.
          4. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
          5. Bake for about 1 hour until center has jelled.
          6. Top with Butter Rum Sauce.
          7. For butter rum sauce:.
          8. Melt butter and slowly stir in confectioners' sugar.
          9. Add rum and heat until bubbly.
          10. Pour over each serving of Krispy Kreme Bread Pudding.

          3 Replies
          1. re: Scrapironchef

            Basic question: raised donuts or sinkers?

            I suppose this recipe would only make sense if you had a lot of donuts left over from some event.

            1. re: Scrapironchef

              I'm "feeling" this recipe all the way up to the fruit cocktail, which loses me...

              1. re: frenetica

                When I first saw her do this on TV (watching in horrid fascination) She claimed she like this recipe because she didn't have to add any sugar.....

                Yes, it was the raised donuts.

            2. Sorry, I know it's not very chowish, but the White Castle stuffing is a tradition at our house. If we don't make it, people complain.

              Really, White Castle burgers are just bread, onions (which you'd have in any stuffing recipe) and hamburger, which substitutes for sausage or whatever you'd normally have...

              The key is to make sure you ask them to HOLD THE PICKLE from the burgers. Also, the tearing of the burgers (rather than using a knife or something) seems to make a difference.

              ~TDQ

              2 Replies
              1. re: The Dairy Queen

                Wow, how did this tradition start? Is it since they posted it on the web or did you improvise somehow?

                1. re: frenetica

                  White Castle used to hand out free calendars with a new recipe each month: this was the November recipe.

                  ~TDQ

              2. Sounds good to me! And you could add this White Castle Dip (for tortilla chips) as the appetizer course.

                http://www.whitecastle.com/_pages/rec...

                My brother-in-law served this dip at his Halloween Party, but didn't tell people what it was. I gobbled it up, and called him the next day for the recipe. After he fell on the floor laughing (I've got a reputation for being the snob-gourmet of the family), he told me what it was. I was horrified! (OK, so I guess I *am* the snob-gourmet of the family...

                )

                But it's really tasty, and it's impossible to tell what's in it. Just make sure you don't serve it to any vegetarians.

                Anne