White Castle Stuffing
An oven-baked holiday stuffing made from chopped sliders, celery, mushrooms, garlic, sage, thyme and chicken broth.
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Ingredients
- 12 White Castle Sliders ordered without pickles and with extra onion; cut into chunks
- 1 cup chicken broth for the casserole
- 1 1/2 cups celery chopped
- 1 cup mushrooms diced
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 1/2 teaspoons sage or 1 1/2 tablespoons fresh sage
- 1 1/4 teaspoons thyme or 1 tablespoon fresh thyme
- 1 teaspoon salt adjust to taste
Instructions
- Preheat the oven to 375°F.
- Cut the sliders into chunks and put them in a mixing bowl. Chop the celery and dice the mushrooms.
- Melt the butter in a skillet. Add the celery, mushrooms and garlic and sauté until the celery is slightly softened but still crunchy.
- Add the sautéed vegetables, sage, thyme and salt to the slider chunks. Pour in the broth and toss well.
- Transfer the mixture to a casserole dish. Bake for 30 to 35 minutes, until the top is browned and a food thermometer inserted in the center reads 165°F.
Notes
These amounts are for a casserole. If the stuffing goes inside a turkey, use 1/4 cup of broth and cook until its center reaches 165°F.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 20.3gProtein: 8gFat: 11gSodium: 734mgFiber: 1.8gSugar: 3g
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