William, it was really nothing

By request

Several folks asked, so here’s the recipe for the White Castle Stuffing*

Ingredients:

• 10 plain White Castle sliders, no pickle (or, if you’re like me, nine sliders because you ate one on the way home — pro tip: buy a couple of extra sliders)
• 1 cup chopped mix of celery and onions (heavy on celery since the sliders have onions)
• 1 cup chicken stock 
• 1.5 teaspoons dried sage
• 1.5 teaspoons fresh thyme
• 1 teaspoon black pepper 
• Salt to taste

Method:

1. Chop sliders into small pieces (I made four cuts horizontally, then four vertically)
2. Add vegetables, herbs, salt and pepper. Stir to combine.
3. Add 3/4 cup stock, stir, drizzle additional stock over top if mixture seems dry.
4. Cover with foil and bake 1 hour at 350 degrees. Remove foil for final 30 minutes.

Two notes:

1. Prep is easier if you buy the sliders the night before and let them sit overnight in the fridge. Related, White Castle on Thanksgiving Day cannot accurately be described as the “Happiest Place on Earth.”

2. The amount of stock needed varies wildly. You may need more or less. I add it until it seems “Stovetop” moist and then stuff it in the oven. I you refrigerate it before you bake it, you may need ti add a little more stock.  

* I know it’s not technically stuffing if it’s outside the bird, but cornbread dressing is mandatory at our table, so we need an easy way to distinguish between the two.