My kingdom for a White Castle

Growing up, we’d often travel to Ohio to visit relatives. One thing I always looked forward to (OK, beside seeing relatives), was being able to go to White Castle. There still isn’t anything like it around where I live now. If there were, I would so be making this for Thanksgiving:

White Castle Stuffing

MAKES 12 SERVINGS

4  tablespoons butter
1  large white onion, peeled and diced
1/2  head celery, diced
1  pound brown mushrooms, sliced
1/2  ounce fresh sage, chopped
1  tablespoon paprika
¼  teaspoon fresh grated nutmeg
18  White Castle hamburgers (no pickles), chopped into 1-inch pieces, or 1 small loaf white bread, cubed and toasted
1  cup chicken stock
Salt and pepper

Preheat oven to 350 degrees.
In a large saute pan, heat butter until foamy. Add onions and celery and cook until tender but still slightly crisp. Add mushrooms and some salt. Cook until mushrooms are brown and liquid is gone.
Add sage, paprika and nutmeg to the pan and cook until spices are fragrant.
Pour the mixture into a bowl and add diced White Castles; toss together. Put the stuffing in a baking dish and drizzle chicken stock over. Toss again and season to taste.
Bake for 20 minutes, uncovered, until the top is brown and crispy.

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2 Comments on “My kingdom for a White Castle”

  1. Carpoolqueen Says:

    What??????? This is a recipe for hurling if I ever saw one….

    Stick to turkey frying 🙂


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