White Castle Dressing 8.000

Deb Lindsey for The Washington Post

Nov 16, 2017

Using the square sliders created by this Midwestern chain restaurant makes sense as the base of a quick Thanksgiving side: They bring the onion, meat and bread to this basic recipe, which is said to have been created by a White Castle employee who “enhanced her grandmother’s family stuffing recipe with a sack of those hamburgers."

These days, you don’t need to find one of the company’s restaurants to acquire the hamburgers; they are sold in the frozen section of supermarkets and some drug stores.

Make Ahead: The dressing can be assembled and refrigerated (unbaked) a day in advance.


Servings:
8 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-12 servings

Ingredients
  • 12 White Castle Hamburgers (not cheeseburgers; see headnote)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 ribs celery, chopped (about 1 cup)
  • 6 fresh sage leaves, minced
  • 1 teaspoon fresh thyme leaves, minced
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 1 cup low-sodium chicken broth or turkey stock

Directions

Preheat the oven to 400 degrees. Use cooking oil spray to grease a 3-quart casserole.

Remove pickles from the burgers, as needed, then cut the burgers into chunks and place in a mixing bowl.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the garlic and cook for about 20 seconds, until fragrant, then stir in the celery and cook for about 5 minutes, until softened. Remove from the heat, and add the sage, thyme and pepper, stirring to incorporate.

Transfer to the mixing bowl, add 1/2 cup of the broth or stock and stir until evenly moistened; add some or all the remaining broth or stock, as needed. Taste and adjust the pepper, as needed.

Bake (middle rack) for 30 to 40 minutes, until crisped on top. Serve warm.

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Recipe Source

From a recipe provided by Marianne Moore, chef and creative culinary director of Dierbergs School of Cooking in Chesterfield, Mo., based on the 1991 White Castle stuffing recipe.

Tested by Bonnie S. Benwick.

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