Thanksgiving Recipe #4 – Stuffing or Dressing?
I was told that if it cooked in the bird – its stuffing. Otherwise, it’s dressing.
Whatever you call it, it was never homemade at my house. Ma always opened the box of Stove Top, and we called it stuffing even though it wasn’t cooked in the bird, because that’s what it said on the box. From here on out, any reference to moist, seasoned bread with bits of onion will be referred to as stuffing.
Many years ago I found a fantastic recipe for stuffing on a calendar…a White Castle calendar.
Before you turn your nose up, think about it – what exactly is stuffing? Bread, sometimes pieces of meat, diced onion, seasonings…sounds like a White Castle hamburger to me! This recipe calls for:
- 14 White Castle hamburgers without the pickle or the cheese (the original recipe calls for 10, but get 14)
- 1 1/2 cups diced celery
- 1 1/4 tsp. ground thyme
- 1 1/2 tsp. ground sage
- 3/4 tsp. coarsely ground black pepper
- 1/4 cup chicken broth
In a large mixing bowl, tear 10 of the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. You can either stuff cavity of turkey just before roasting, or make this on the stove top (with a little more chicken broth) if you dont like to stuff the bird – which I dont. 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.
What do you do with the other 4 hamburgers?
What 4 hamburgers?