White Castle Turkey Stuffing Recipe (The Famous Holiday Tradition)

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish or 8x8+inch baking pan with 1/2 tablespoon of melted butter.

Ensure all pickle chips are removed from the 10 White Castle sliders. On a cutting board, cut each slider (buns, beef, and steamed onions together) into 1/2-inch to 3/4-inch bite-sized cubes. Place the cubed sliders into a large mixing bowl.

Melt the remaining 1.5 tablespoons of butter in a skillet over medium heat. Add the diced celery and sauté for 4 to 5 minutes until tender-crisp and aromatic. Remove from heat.

Add the sautéed celery (with pan juices), ground thyme, ground sage, and coarse black pepper to the mixing bowl with the cubed sliders. Toss gently with large spoons or your hands until spices are evenly distributed throughout the bread and beef.

Drizzle 1/4 cup of low-sodium chicken broth over the mixture. Toss gently to combine. The bread cubes should be lightly moistened but not mushy.

Transfer the stuffing mixture loosely into the prepared casserole dish. Do NOT pack down tightly. Bake uncovered at 350°F (175°C) for 35 minutes until the top edges are deeply golden and crispy while the interior stays warm and tender.