White Castle Stuffing Recipe For Roast Turkey

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WHITE CASTLE TURKEY STUFFING RECIPE - (3.7/5)

Provided by MJH

Number Of Ingredients 6



White Castle Turkey Stuffing Recipe - (3.7/5) image

Steps:

  • In a large mixing bowl, tear the sliders into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Add ingredients to casserole dish, add an additional 3/4 cup of chicken broth and bake at 350°F for 35 minutes. Or stuff the ingredients into the cavity of the turkey before roasting and cook as you normally would. Makes about 9 cups (enough for a 10 to 12-pound turkey). Note: Allow 1 Slider for each pound of turkey, which will be equal to 3/4 cup of stuffing per pound.

10 to 12 White Castle® Sliders, no pickles
1 1/2 cups celery, diced
1 1/4 teaspoons thyme, ground
1 1/2 teaspoons sage, ground
3/4 teaspoon black pepper, coarsely ground
1 cup chicken broth

ROAST TURKEY WITH SAUSAGE STUFFING

Enjoy a juicy, delicious Roast Turkey with Sausage Stuffing on Thanksgiving. Watch our video to learn how to cook a Roast Turkey with Sausage Stuffing that is sure to please everyone around the Thanksgiving table.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 3h45m

Yield 20 servings

Number Of Ingredients 4



Roast Turkey with Sausage Stuffing image

Steps:

  • Heat oven to 325°F.
  • Brown sausage in skillet; drain, reserving 1/2 cup drippings. Add drippings to large bowl; stir in hot water. Add stuffing mixes and sausage; stir just until stuffing mixes are moistened.
  • Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; cover. Refrigerate stuffing until ready to bake.
  • Bake turkey 3 to 3-1/4 hours or until internal temperature of thigh is 180ºF and breast and center of stuffing are 165°F, adding dish with remaining stuffing to oven for the last 30 min.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0.6075 g, Sugar 0 g, Protein 32 g

1 lb. breakfast pork sausage
1-1/2 cups hot water
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Turkey
1 turkey (10 lb.), thawed if frozen

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING

I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.

Provided by ChipotleChick

Categories     Whole Turkey

Time 5h

Yield 6 serving(s)

Number Of Ingredients 11



Roast Turkey with Old Fashioned Bread Stuffing image

Steps:

  • For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
  • Stir in sage, pepper, and salt.
  • Place dry bread cubes in a large mixing bowl, add onion mixture.
  • Drizzle with enough broth or water to moisten, tossing lightly.
  • Season body cavity of turkey with salt.
  • Spoon some stuffing LOOSELY into the neck cavity.
  • Pull the neck skin to the back, fasten with a skewer.
  • LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
  • Tuck the ends of the drumsticks under the band of skin across the tail.
  • If the band of skin is not present, tie the drumsticks securely to the tail.
  • Twist wing tips under the back.
  • Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
  • Brush with oil.
  • Cover turkey loosely with foil.
  • Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
  • After about 1 1/2 hours, turn the turkey over so that it is breast side up.
  • Brush breast side with oil.
  • After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
  • When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
  • Uncover the last 30 minutes of roasting.
  • To make dry bread cubes: cut bread into 1/2 inch squares.
  • (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
  • Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
  • OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
  • Cool.
  • I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
  • You will be AMAZED at the difference in texture!

1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/3 cup butter
1 teaspoon ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread, cubes (I will tell you how to make these at the end of the cooking directions)
1/2-3/4 cup chicken broth or 1/2-3/4 cup water
10 -12 lbs turkey
cooking oil

ROAST TURKEY WITH STUFFING AND GRAVY

Provided by Food Network Kitchen

Categories     main-dish

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 12



Roast Turkey with Stuffing and Gravy image

Steps:

  • In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool.
  • Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper.

1 small (8 to 10) pound turkey, thawed, rinsed and giblets removed
4 slices bacon
1 cup chopped onion
1 cup sliced celery
2 cups mushrooms
2 teaspoons celery seed
Butter
Salt and pepper
2 teaspoons ground sage
6 cups plain stuffing croutons, store bought
2 eggs, lightly beaten
1 cup water

WHITE CASTLE TURKEY STUFFING

Make and share this White Castle Turkey Stuffing recipe from Food.com.

Provided by Cristi Hinten

Categories     Easy

Time 4h5m

Yield 1 turkey

Number Of Ingredients 6



White Castle Turkey Stuffing image

Steps:

  • In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

10 White Castle hamburgers, no pickles
1 1/2 cups celery, diced
1 1/4 teaspoons ground thyme
1 1/2 teaspoons ground sage
3/4 teaspoon fresh coarse ground black pepper
1/4 cup chicken broth

ROAST TURKEY AND BREAD STUFFING.

This is my basic roast turkey and stuffing. It's an old fashion recipe but we think it's still the best.

Provided by Sageca

Categories     Whole Turkey

Time 7h

Yield 14 serving(s)

Number Of Ingredients 24



Roast Turkey and Bread Stuffing. image

Steps:

  • Bread Stuffing:.
  • In large saucepan,over medium heat melt butter; cook celery and onions until soft, about 10 minutes.
  • Add salt, poultry seasoning sage, thyme, marjoram and pepper; stir well until thoroughly mixed.
  • Stir in bread cubes and broth; mix together well.
  • Turkey Broth:.
  • In saucepan over high heat, heat to boiling giblets, necks, celery, onion, 1 teaspoon salt and water and chicken bouillon powder. Reduce heat to low; cover; simmer 1 hour until giblets are tender.
  • Drain, reserving broth.
  • Turkey:.
  • Preheat oven 325°F.
  • Rinse bird with running cold water; drain well.
  • Spoon some stuffing lightly into neck cavity (do not pack).
  • Fold neck skin over and fasten with skewers. With bird breast side up, lift wings up toward neck, then fold under back of bird, so they stay flat and keep neck skin in place.
  • Spoon remaining stuffing lightly into body cavity; don't pack; place the remainder in a casserole and microwave for 15 minutes.
  • Fold skin lightly over opening; skewer closed.
  • Tie legs and wings with string, or push drumsticks under band of skin or use stuffing clamp.
  • On rack in open roasting pan, place bird breast side up.
  • Brush skin lightly with salad oil.
  • Cover loosely with foil.
  • Roast at 325°F for 4 1/2 to 5 hours.
  • Check doneness during last 30 minutes. Toward end of roasting, remove foil.
  • When turkey is done, remove rack from pan.
  • Use a spoon to remove stuffing from turkey; place in a serving bowl. Mix together with stuffing you cooked earlier in the microwave.
  • Cover turkey and let stand 15 to 20 minutes before carving.
  • Gravy:.
  • Bring turkey dripping to a boil.
  • Whisk in flour.
  • Gradually whisk in reserved broth to roasting pan; stir until brown bits are loosened. Add salt and pepper.
  • Add water if necessary.
  • You might find it easier to make your gravy in another saucepan.
  • Carve turkey and serve with stuffing and gravy.
  • Tip;.
  • I often make my stuffing a day or 2 ahead and refrigerate it until I am ready for it. At that time I use chicken broth instead of turkey broth to make it.
  • For Thanksgiving I use my fresh herbs to the stuffing and triple the amount.

1/3 cup butter
1 cup diced celery
1 1/2 cups chopped onions
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon pepper
1 cup turkey broth
10 cups bread cubes
turkey giblets, and neck
1 stalk celery (cut up)
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
10 cups water
2 teaspoons chicken bouillon powder
turkey pan dripping
1/3 cup easy flow flour
8 cups turkey broth
1 teaspoon salt
1/2 teaspoon pepper
15 lbs turkey

ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY

Categories     turkey     Bake     Roast     Sauté     Thanksgiving     Stuffing/Dressing     Ham     Chill     Gourmet

Number Of Ingredients 18



Roast Turkey with Country Ham Stuffing and Giblet Gravy image

Steps:

  • Make the stuffing:
  • In a shallow baking pan arrange the bread cubes in one layer, bake them in a preheated 325°F. oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet sauté the ham in the butter over moderately high heat, stirring occasionally, for 5 to 10 minutes, or until it is deep red and the edges are crisp, and transfer it with a slotted spoon to the bowl. To the fat remaining in the skillet add the onions, the celery, the sage, and the thyme, cook the mixture over moderate heat, stirring, until the onions are softened, and transfer it to a bowl. Toss the stuffing well, season it with salt and pepper and let it cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
  • Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 2-quart baking dish and reserve it, covered and chilled.
  • Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Add the water to the pan and roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 1/2 hour more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and keep it warm, covered loosely with foil.
  • Make the gravy:
  • Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up brown bits. Boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
  • Garnish the turkey with the sage leaves and serve it with the gravy and the stuffing.

For the stuffing
3 cups 1/2-inch cubes of day-old homemade-type white bread
3 cups 1/2-inch cubes of day-old whole-wheat bread
3/4 pound boneless cooked or uncooked Smithfield or other country ham, cut into 1/4-inch dice
1 stick (1/2 cup) unsalted butter
2 onions, chopped
4 ribs of celery, chopped
2 1/2 tablespoons minced fresh sage leaves or 2 1/2 teaspoons crumbled dried
1 1/2 teaspoons dried thyme, crumbled
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 cups water
1 cup turkey giblet stock or chicken broth
For the gravy
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups turkey giblet stock , including the reserved cooked neck and giblets
fresh sage leaves for garnish

ROASTED TURKEY WITH STUFFING

This is the recipe I used to make my first Thanksgiving dinner, 2005. Increase ingredients/cooking time to the size of your turkey. From Martha Stewart's magazine.

Provided by DecemeberMom

Categories     Whole Turkey

Time 2h45m

Yield 6-10 serving(s)

Number Of Ingredients 11



Roasted Turkey With Stuffing image

Steps:

  • Preheat oven to 350 degrees, with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tbs. butter w/chopped herbs; season generously w/salt and pepper. Prepare and stuff the turkey.
  • Cut neck into pieces, mix with carrots, ontions and celery, and 2 cups of water in a large roasting pan. Set roasting rack over vegetables in pan.
  • Lift turkey onto rack; rub with remaining tbs. butter. Season generously with salt and pepper. Tent turkey loosely w/foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant read themometer inserted into the thickest part of the thigh (avoid hitting the bone!) resisters 125*, about 3 hours.
  • Remove foil; raise oven heat to 400*. Continue roasting occasionally, until thigh reaches 180*, 45-60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry.
  • Transfer turkey to a serving platter (I bought some extra stems of rosemary and made a "wreath" around the turkey on the platter, it looked nice!). Cover loosely with foil and let it rest for at least 30 minutes before carving.

Nutrition Facts : Calories 1191.4, Fat 63.1, SaturatedFat 21.1, Cholesterol 477, Sodium 545.2, Carbohydrate 10.4, Fiber 2.5, Sugar 4.6, Protein 136.7

5 tablespoons butter, room temp
1 tablespoon chopped fresh rosemary
1 tablespoon sage
1 tablespoon thyme
coarse salt
pepper
1 (12 lb) whole turkey, Thawed if frozen, rinsed and patted dry, neck reserved. (Set aside giblets for stuffing, if desired.)
prepared stuffing, of your choice
4 -6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

WHITE CASTLE HAMBURGER TURKEY DRESSING

I've never tried this recipe, but thought I'd pass it along for those who've heard about it. I myself would saute the celery and add a chopped onion to the mixture. I imagine you could also bake this in a covered dish for 30 minutes or so instead of stuffing the bird.

Provided by yooper

Categories     Meat

Time 3h10m

Yield 9 cups

Number Of Ingredients 6



White Castle Hamburger Turkey Dressing image

Steps:

  • In a large mixing bowl, tear the White Castle Hamburgers into pieces and add diced celery and seasonings.
  • Toss and add chicken broth.
  • Toss well.
  • Stuff cavity of turkey just before roasting.
  • Makes about 9 cups (enough for a 10-12 pound turkey).
  • Note: If hamburgers are bought at a White Castle restaraunt, remove the pickles.

10 White Castle hamburgers (see note)
1 1/2 cups celery, diced
1 1/4 teaspoons ground thyme
1 1/2 teaspoons ground sage
3/4 teaspoon ground black pepper
1/4 cup chicken broth

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A five-cent small hamburger. A Castle-shaped restaurant. And nothing like it before, or since. A humble 100% beef patty with onions, and a pickle. So easy to eat, it was dubbed the Slider. …
From whitecastle.com


WHITE CASTLE STUFFING RECIPE BY WHITE CASTLE - FOOD NEWS
The recipe calls for a sack of 10 Original Sliders. "This recipe is a tasty take on traditional turkey stuffing, which adds the high-quality ingredients of 100 percent all-beef sliders and savory …
From foodnewsnews.com


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