The Elusive White Castle Stuffing Recipe

The Elusive White Castle Stuffing Recipe

By:

Meathead

golden-turkey

Whether you’re a fan of White Castle sliders or not, you’re sure to fall in love with this stuffing recipe.

If you’ve ever heard of the all elusive White Castle stuffing, here’s the recipe to get it done at home. This flavorful stuffing is not only great for stepping up your Thanksgiving feast, it is the perfect side dish any time of the year. The best part is that the recipe is cooked on the grill, freeing up valuable space in the kitchen.

White Castle Stuffing Recipe


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4.22 from 85 votes
You've heard of it whispered in back alleys and dark corners of bars. It works. The mythical White Castle Stuffing.

Serve with: Red wine.


Course: Appetizer, Dinner, Lunch, Sauces and Condiments, Side Dish
Cuisine: American
Difficulty: Moderate

Makes:

Servings: 8 servings

Takes:

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

  • 10 White Castle hamburger sliders, with onions but no pickles, no ketchup, no mustard
  • 6 ribs of celery
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons crumbled dried sage
  • 1 teaspoon ground black pepper
  • 1/4 cup chicken broth

Method

  • Prep. Chop up the burgers into bite size chunks, about 1/2" chunks and dump them into a bowl. Dice the celery to create about 1 1/2 cups.
  • Combine all of the ingredients in a large mixing bowl.
  • Get a baking pan and coat the insides well with butter. Scoop in the stuffing and level it off.
  • Fire up. Preheat your grill in a 2-zone setup to 325°F in the indirect side or just heat your indoor oven to 325°F.
  • Cook. Bake on the indirect side, uncovered, for about 30 minutes until it is golden and crisp on top, and at least 145°F in the center.
  • Serve. Remove the stuffing from the grill and serve immediately.

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Published On: 11/11/2014 Last Modified: 5/10/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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