White Castle Stuffing
A Throwback Recipe From The 1980s
Made with the iconic sliders, this White Castle Stuffing recipe cooks up with crispy bits on top and tender, juicy, buttery bites throughout. It’s a classic that’s perfect for a retro holiday side or comfort food dinner anytime.
I used to make the “official” version of this recipe back in the 90s. Since then I created my own spin that I think is moister, fluffier, and bursting with meaty onion flavor.
A Recipe For The Ages
I have been making this recipe from White Castle since the late 1990s.
I was once gifted a White Castle Cookbook. It has AWESOME recipes in it but the one for stuffing is by far my favorite.
The recipe I have come up with differs from the White Castle Stuffing in the cookbook. Their version comes out more dry, while mine is more like a savory bread pudding.
The steamed buns and onions of the sliders give the stuffing an amazing flavor and texture.
Find Them Frozen
In case you’re not familiar, White Castle Burgers are little 3-bite sliders that are steamed. The burgers come with pickle and onion and they have the most delightful soft buns which make them perfect for this stuffing in my opinion.
If you do not have a White Castle near you, most grocery stores sell the White Castle Burgers frozen. They come in cheeseburger and plain. I use the plain for my stuffing.
You will need to buy three boxes to make this stuffing if you buy the frozen burgers.
The frozen burgers also do not have enough onions, so if you use these add some dried, minced onions to the sauté step to mimic the flavor of the steamed onions they use on the burgers.
I actually have a copycat White Castle Cheeseburger recipe you can could always use in case you can’t find the “official” sliders.
This Will Be Wet
The stuffing recipes I share are usually a much more wet stuffing. This is because I like to have my stuffing rise up so that it has crispy bits on the top but is soft, buttery, and bready throughout, like in my World’s Best Thanksgiving.
Some people are worried when they see this going into their casserole dish but trust me, it is good. This bakes up like a bread pudding texture and not the dry, crumbly stuffing some of us are used to.
Make Ahead
This stuffing can be made ahead of time and left to sit in the fridge for a day. Make sure when you go to bake it, you let it sit out and warm up to room temperature before going into the oven.
This stuffing can also be baked and reheated easily. Directions for this are on the recipe card.
White Castle Stuffing Recipe
Classic, oniony White Castle hamburgers are transformed into an indulgent holiday side. This stuffing has bits of the beef as well as onions and celery that have been sautéed tender and delicious. This is the perfect stuffing to serve along side a beef roast.
Ingredients
- 15 White Castle hamburgers, order with no pickle and extra onion *you can use the frozen burgers as well
- 2 eggs
- 1/2 cup heavy cream
- 4 celery stems with the leaves, minced
- 1 large yellow onion, minced
- 2 cups of water + 2 tablespoons of chicken bouillon or two cups of chicken broth
- 2 to 3 teaspoons of poultry seasoning
- 2 teaspoons of celery seed *or to taste
- 1 teaspoon of black pepper *or to taste
- 1/2 tablespoon of dried parsley
- 1/2 teaspoon of celery salt *or to taste
- 1/2 tablespoon of onion powder *or to taste
- 6 tablespoons of butter *divided
Instructions
- Order your White Castle hamburgers with no pickle and extra onions. Order them a day in advance of making the stuffing. You can also use the frozen White Castles, thaw them out. If you use the frozen White Castles, add 2 tablespoons of dried minced onion in the sauté step below.
- Cube up your white castles very small and add them to a large bowl.
- Finely mince your celery, the celery leaves and the onions, add 4 tablespoons of butter to a skillet and add your vegetables. Sauté low and slow until all the liquid evaporates out of them, then add all of your seasonings. Celery seed, celery salt, poultry seasoning, black pepper, parsley and onion powder. Sauté for a couple of minutes.
- I use a powdered bouillon for this recipe, sprinkle it all over the vegetables and sauté. If using a bouillon like Better than Bouillon, do the same and sauté. Add your two cups of water, bring to a simmer and let the bouillon dissolve. Simmer just for about 3 minutes, you don't want to evaporate out the liquid in this step.
- Pour the veggie, liquid mix over the White Castle cubes and toss well to coat.
- Let this cool for a few minutes. Then whisk your eggs with the heavy cream and fold into the stuffing mix.
- Add this to a 9 x 12 baking dish. Spread out evenly, top with the remaining butter sliced into thinner slices. I sprinkle some pepper, poultry seasoning and parsley on top.
- Bake at 375 degrees for about 45 minutes. All ovens are different so keep and eye the first time you make it. The center should "puff up" and be set in the center like a cake almost when it is done.
- Let rest 5 minutes and serve.
- *you can assemble this stuffing a day in advance and bake from room temp when ready. It can also be reheated by placing it in a cold oven and letting it warm with the oven, set the oven to 375 degrees. You can also reheat it in the microwave or by placing slices in a skillet with butter and frying it up.