Since, two of our office staff are originally from the Chicagoland area we wanted to share this unique stuffing recipe with you and your family this Thanksgiving holiday. You can buy the little sliders in the frozen section of most grocery stores here locally. Be sure to share your feedback with us. We would love to hear from you.
Make Ahead: The dressing can be assembled and refrigerated (unbaked) a day in advance.
White Castle Dressing
Tested size: 8-12 servings
- 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
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.