White Castle Hamburger Turkey Dressing Food

WHITE CASTLE-STYLE SLIDERS

Steps:

• Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
• Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
• Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
• Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.

ALMOST WHITE CASTLE® HAMBURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
• Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
• Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

WHITE CASTLE TURKEY STUFFING

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.

SLIDER THANKSGIVING STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Line a baking sheet with parchment.
• Tear the burgers (meat and buns) into quarters. Spread in a single layer on the prepared baking sheet. Bake until the buns are dry and starting to brown and the meat is heated through, 10 to 15 minutes. Let cool slightly, then transfer to a large bowl. (Leave the oven on.)
• Heat a large skillet over medium-high heat. Add the butter and heat until melted, then stir in the celery and onion. Cook until the onion is softened and beginning to brown, 5 to 7 minutes.
• Sprinkle the mustard powder, thyme and sage over the onion mixture and cook, stirring to combine, about 30 seconds. Pour in the broth a little at a time, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
• Pour the broth mixture over the burgers in the bowl and toss until coated. Add the eggs and toss until combined. Transfer the mixture to the prepared baking dish and press into an even layer. Bake until the stuffing is cooked through and starting to brown on top, 40 to 45 minutes. Serve immediately or at room temperature.

WHITE CASTLE HAMBURGER TURKEY DRESSING

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.