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. This flavorful stuffing is not only great for stepping up your Thanksgiving feast, but it is a fun conversation piece any time of the year. The best part is that the recipe is cooked on the grill, freeing up valuable space in the kitchen. Note that we cook it in a pan, not in the bird. As we discuss in our Ultimate Turkey recipe, stuffing the bird guarantees dry breast meat.
10White Castle hamburger sliders, with onions but no pickles, no ketchup, no mustard
6ribs of celery
1 1/2teaspoonsdried thyme
1 1/2teaspoonscrumbled dried sage
1teaspoonground black pepper
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Prep. Chop up the burgers into bite size chunks, about 1/2" (1.3 cm) chunks and dump them into a bowl. Dice the celery to create about 1 1/2 cups (150 g).
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 (163°C) in the indirect side or just heat your indoor oven to 325°F (163°C).
Cook. Bake on the indirect side, uncovered, for about 40 minutes until it is golden and crisp on top, and at least 145°F (63°C) in the center.
Serve. Remove the stuffing from the grill and serve immediately.
Meathead, BBQ Hall of Famer - 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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