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.
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.
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.
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.
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.
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.
re: The Dairy Queen
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.
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.