Source: St. Petersburg Times - 9/13/2000 - Stuffing was developed
at White Castle's headquarters in Columbus, Ohio, in 1987
10 White Castle hamburgers (see note)
1 1/2 cups celery, diced
1 1/4 teaspoons ground thyme
1 1/2 teaspoons ground sage
3/4 teaspoon coarse ground black pepper
1/4 cup chicken broth
In a large mixing bowl, tear the White Castle hamburgers 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). Allow 1 White Castle hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.
NOTE: If hamburgers are bought in a White Castle restaurant, remove pickles. Mary Batters likes to sauté the celery before combining it with the rest of the ingredients.
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