I don’t even know where to begin this blog post….
White Castle and I have had a wonderful relationship. My high school friends and I would frequent the local White Castle in Queens, almost every night in the summertime… Risking both our lives and our dignity in the process. I was introduced to “The Castle”, as we called it, during my senior year of high school, and was amazed at how delicious it was.
I have never been much of a fast food person…in fact, minus WC (another name for the Castle), I can’t remember the last time I ate at any fast food establishment. But there’s something addictive about those little burgers…maybe it’s the size, maybe it’s the combinations of meat-like products that comprise them, or maybe it’s those perfect little onions that they put on each burger….either way, I can truly say WC is the BEST fast food institution out there. You can quote me on that.
Fast forward 8 years…I have been hosting Thanksgiving at our apartment in NYC for the past 4 years, and since year 1, my husband has been requesting I make a White Castle Stuffing for this holiday. After years of thinking this was a crazy, and somewhat disgusting idea, I finally looked up the recipe, made a few adjustments, and made this year’s first White Castle Stuffing.
I served it to my family without telling them what it was, and the overall consensus was that it was delicious. After telling them what it was, everyone was shocked – but still agreed, it was one of the best stuffing’s they’ve ever had.
So this week, I decided to recreate the stuffing for the sheer desire to be able to blog it (and because there were no leftovers of it at Thanksgiving and I was craving it like some sort of WC meth addict).
I happen to live about ½ a mile from 1 of the 2 White Castle’s in NYC (talk about location, location, location)…and have now visited said establishment twice in the last week (bows head in shame). But once I had procured my burgers, I ran home in a fit of excitement and start the stuffing process.
For both my Thanksgiving Stuffing and last night’s recreation, I let the recipe sit overnight in the fridge for about 24 hours so as to really enhance the WC flavors (I am not sure if this makes any difference, but it certainly didn’t hurt the final product). For Thanksgiving I stuffed the WC in my Turkey, and last night I stuffed it in a Chicken (and then baked the rest separately). The flavoring is roughly the same either way. If you plan to stuff it in a chicken – the recipe below will yield about double what you need to stuff a 5 pound chicken… so either stuff 2 chickens or cut the recipe in half. Or just make the stuffing sans birds, and eat it like a side dish.
The most important part of this recipe is to use FRESH herbs. I cannot stress this enough. The herbs are really prominent in this recipe and make up for the majority of flavor – get the real deal…none of this dried herb ruckus. Also, when ordering your burgers, order the regular hamburger (meaning, no cheese) and ask for it without pickles.
So, my faithful readers…I urge you to try this recipe, and get back to me with your thoughts, concerns, praises, etc.
White Castle Stuffing
- 10 White Castle Hamburgers (without pickles)
- 2 Celery Stalks (minced)
- 6 Sage Leaves (minced)
- 1 Teaspoon minced Thyme
- 1/2 Cup Low Sodium Chicken Stock
- 1/2 Teaspoon Black Pepper
- Preheat your oven to 400 degrees. Cut your burgers (bun and all) into 1" pieces and place in a large bowl. Add your celery, sage, thyme, chicken stock and pepper and mix together to incorporate.
- I let my stuffing sit overnight (I am not sure if this enhances the flavor or not, but if you have the time, let it sit overnight!)
- Place your stuffing in an oven safe dish and bake about 30 minutes. You could also cook the stuffing in a chicken or turkey (I have done both!) Serve hot.