Holiday Stuffing with a Twist
Everyone has their favorite Thanksgiving stuffing recipe and for years we always made stuffing the way my Mother made it. A couple of years ago, I was introduced to White Castle Stuffing at a party and it was a hit. The following year, I decided to combine the two stuffings and have been doing so ever since.
My Mother’s stuffing is made with stale white bread, milk, butter, onions, celery, garlic, salt, parsley and freshly ground black pepper. The White Castle stuffing is White Castle sliders (pickles removed) torn up, celery, thyme, sage, freshly ground black pepper and chicken broth. What you end up with is a moist and flavorful stuffing that tastes like there is sausage included. It is very tasty.
We always knew it was Thanksgiving morning from the aroma of the seasoned onions, celery and garlic sautéing in butter on the stove. The aroma would wake up everyone in the house. I remember watching my Mother the day before as she stood at the counter laying out the white bread on sheet pans so she could leave it out overnight. The next morning, she would tear up the stale white bread, add the milk and then the cooked mixture that had been perfuming our home Thanksgiving morning. Once everything is soggy, she would season again with garlic powder, salt, pepper and crushed dried parsley and mix with her hands.
With the addition of the White Castle sliders, nothing much as changed. You simply add the torn up sliders to the bowl and in addition to adding the milk, you also had some low-sodium chicken broth, sage, and thyme.
To use as stuffing inside of a turkey, first season the inside of the turkey with salt, pepper and garlic powder. Add some dabs of butter and stuff the turkey with the prepared stuffing. Then sew up the outside of the cavity and cook immediately.
The second option and one I do frequently is to place the prepared stuffing in baking dish that has been sprayed with a non-stick cooking spray. Add dabs of butter on the top and place a piece of parchment paper over the top and bake in the oven. The parchment paper keeps the stuffing moist, but with the butter it still provides a light crust on top. You can remove the parchment paper that last 5-7 minutes to crisp up the top.
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- 20 ounce loaf white bread, left out overnight (turned several times)
- 10 White Castle® Sliders, (no pickles, no cheese)
- 1 ½ cup milk
- 1 1/4 cup low-sodium chicken broth
- 1 stick butter
- 1 large onion, small dice
- 1 bunch of celery, whole stalk (not rib), sliced thin
- 2 medium cloves of garlic, finely minced
- 2 teaspoon dried parsley, finely crushed
- 1 ½ teaspoon ground sage
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon ground thyme
- ¼ teaspoon kosher salt
NOTE: If the mix seems dry, add more milk.
- Step 1 Lay out the bread slices on several sheet pans so they are not touching each other. Turn over occasionally. Leave out overnight to get stale.
- Step 2 In a non-stick pan, sauté the onion, celery and garlic in the butter until the onions and celery are cooked. Do not let the onions brown. They should be a light translucent color. Add the seasonings while it is sautéing on the stove.
- Step 3 In a large mixing bowl, tear the stale white bread and the White Castle® sliders into small pieces.
- Step 4 Add the milk and the low-sodium chicken broth.
- Step 5 Add the sautéed vegetables to the bowl and mix thoroughly.
- Step 6 Refrigerate until ready to cook.
- Step 7 Cooking Options
- Step 8 Stuffing The Turkey – First season the inside of the turkey with salt, pepper and garlic powder. Add some dabs of butter and stuff. Then sew up the outside of the cavities and cook immediately.
- Step 9 Baking In the Oven – Place the stuffing in corning dish that has been sprayed with a non-stick cooking spray. Spray the top of the stuffing with non-stick cooking spray. Bake in a 350 degree oven for 40-45 minutes or until cooked through and the top is a golden brown.