HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Share your food adventure

White Castle Turkey Stuffing - I dare someone to make this

frenetica Nov 16, 2006 08:29 PM

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.

  1. p
    Phoebe Nov 17, 2006 02:45 PM

    They did a segment on "The View" lastweek, taste testing 4 or 5 "alternative" dressings/stuffings. This was one of them. It was not attractive looking, and nobody liked the taste of it either.

    1. s
      scott123 Nov 17, 2006 07:23 AM

      Imo, white castle buns are the pinnacle of commercial breadmaking. Nothing else comes close in fluffiness/tenderness.

      It only makes sense that they'd make great stuffing.

      2 Replies
      1. re: scott123
        Janet Nov 17, 2006 07:38 AM

        You all are killing me. The only White Castles we can get are those awful things in Safeway's frozen food section. I really miss White Castles.

        I am sure that would be a great dressing.

        1. re: Janet
          scott123 Nov 17, 2006 12:24 PM

          I believe that although the recipe above doesn't dictate fresh or frozen hamburgers, due to the lack of availability, frozen is implied. Maybe your particular Safeway abuses the White Castles by thawing them/re-freezing them, but the buns on the frozen White Castles I purchase are still some of the best commercial bread you can buy. That is, prepared using the oven directions and not the microwave. Microwaving doesn't result in quite as wonderful of a bun.

      2. AnneInMpls Nov 17, 2006 07:02 AM

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


        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.


        1. The Dairy Queen Nov 16, 2006 11:09 PM

          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.


          2 Replies
          1. re: The Dairy Queen
            frenetica Nov 17, 2006 03:53 PM

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

            1. re: frenetica
              The Dairy Queen Nov 17, 2006 05:09 PM

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


          2. Scrapironchef Nov 16, 2006 11:05 PM

            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
              Sharuf Nov 17, 2006 09:40 AM

              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
                frenetica Nov 17, 2006 03:52 PM

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

                1. re: frenetica
                  Scrapironchef Nov 17, 2006 04:47 PM

                  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. h
                Hunicsz Nov 16, 2006 09:53 PM

                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
                  The Dairy Queen Nov 16, 2006 11:10 PM

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


                  1. re: The Dairy Queen
                    Julie Woo Nov 17, 2006 05:19 PM

                    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
                      The Dairy Queen Nov 17, 2006 05:48 PM

                      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.


                      1. re: Julie Woo
                        Davwud Nov 17, 2006 05:55 PM

                        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.


                  2. Candy Nov 16, 2006 08:39 PM

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

                    Show Hidden Posts