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White Castle Slider Stuffing

White Castle Slider Stuffing has been described as “insanely good” and “one of the best stuffings ever made, including those made with bacon.” I agree! Hopefully, you live in an area with a White Castle.

Ingredients

White Castle Slider Stuffing Ingredients

18 White Castle hamburgers (no pickles), chopped into 1-inch pieces

White Castle Slider Sliced
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
1 cup chicken stock
Salt and pepper
*Use an egg slicer. It does a great job slicing mushrooms.

Instructions

Preheat oven to 350 degrees.
Butter a 13 x 9 baking dish. I used Pyrex.
In a large saute pan, heat butter until foamy. Add onions and celery.

Onion Celery Butter in Large Saute Pan
Saute until tender but still slightly crisp. Add mushrooms and some salt. Cook until mushrooms are brown and liquid is gone. Because the salt causes the release of a lot of liquid, this will take some time.

Onion Celery Mushrooms Butter & Salt
Add sage, paprika, and nutmeg to the pan and cook until spices are fragrant, 2 minutes. Pour the mixture into a bowl and add diced White Castles. Toss together. Drizzle chicken stock over the mixture. Toss again and season to taste. Transfer to baking dish, pressing firmly into dish.

White Castle Slider Stuffing Unbaked
Bake for 20 minutes, uncovered, until the top is brown and crispy.

White Castle Slider Stuffing

 

White Castle Slider Stuffing
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 12
 
Ingredients
  • 18 White Castle hamburgers (no pickles), chopped into 1-inch pieces
  • 4 tablespoons butter
  • 1 large white onion, peeled and diced
  • ½ head celery, diced
  • 1 pound brown mushrooms, sliced*
  • ½ ounce fresh sage, chopped
  • 1 tablespoon paprika
  • ¼ teaspoon fresh grated nutmeg
  • 1 cup chicken stock
  • Salt and pepper
  • *Use an egg slicer. It does a great job slicing mushrooms.
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter a 13 x 9 baking dish. I used Pyrex.
  3. In a large saute pan, heat butter until foamy. Add onions and celery.
  4. Saute until tender but still slightly crisp.
  5. Add mushrooms and some salt. Cook until mushrooms are brown and liquid is gone. Because the salt causes the release of a lot of liquid, this will take some time.
  6. Add sage, paprika, and nutmeg to the pan and cook until spices are fragrant, 2 minutes.
  7. Pour the mixture into a bowl and add diced White Castles. Toss together.
  8. Drizzle chicken stock over the mixture. Toss again and season to taste.
  9. Transfer to baking dish, pressing firmly into dish.
  10. Bake for 20 minutes, uncovered, until the top is brown and crispy.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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