Ron Wilson

Ron Wilson

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White Castle Stuffing

White Castle Turkey Stuffing | Makes about 9 cups


10–12 White Castle sliders (original or cheeseburger; buy from the restaurant and remove pickles or purchase in the freezer section of the grocery store and prepare according to instructions) 

1 1/2 cups diced celery

1 1/4 teaspoons ground thyme

1 1/2 teaspoons ground sage

3/4 teaspoon coarse ground black pepper

1 cup chicken broth (1/4 cup if cooking stuffing inside turkey) 


Cut or tear burgers into small pieces and combine in mixing bowl with celery, thyme, sage and black pepper. Toss ingredients. Add chicken broth (use only 1/4 cup if stuffing turkey) and toss again. If cooking in casserole dish, preheat oven to 350 F and bake for 35 minutes. If cooking inside turkey, stuff mixture into the turkey cavity just before roasting.

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