The Elusive White Castle Stuffing Recipe

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.

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White Castle

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

Course. Lunch. Dinner. Appetizer. Sauces and Condiments. Side Dish.

Cuisine. American.

Makes. About 8 servings

Takes. About 10 minutes prep not counting the trip to White Castle or the grocery where they sell frozen sliders. About 30 minutes cook time.

Ingredients

10 White Castle hamburger sliders, with onions but no pickles, no ketchup, no mustard

1 1/2 cups diced celery

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried sage, crumbled

1 teaspoon ground black pepper

1/4 cup chicken broth

Method

1) Prep. Chop up the burgers into bite size chunks, about 1/2" chunks and dump them into a bowl. Add everything else and mix.

2) Get a baking pan and coat the insides well with butter. Scoop in the stuffing and level it off.

3) 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.

4) 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.

5) Serve. Remove the stuffing from the grill and serve immediately.

"White Castle has a unique position in the Midwest. It is a cult brand that has developed a strong, loyal following."Ron Paul

Meathead Goldwyn

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

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