White Castle Stuffing

This White Castle stuffing recipe turns the famous cheeseburger sliders into a delicious Thanksgiving side dish! The toasted burgers are mixed with buttery sautéed vegetables, fresh thyme, and chicken stock, then baked until golden and crispy on the edges and soft in the middle. It's a fun twist on traditional stuffing that's perfect for Thanksgiving or Friendsgiving, especially if you love White Castle burgers.

Why You'll Love This White Castle Holiday Stuffing

I couldn't believe it when I learned that White Castle stuffing has actually been around since 1991! The original recipe came from a White Castle employee who took her grandmother's homemade stuffing recipe and added a sack of White Castle sliders. I thought that was such a fun idea, and I had to try making my own version for Thanksgiving.

Instead of using the original hamburgers, I went with White Castle cheeseburger sliders and added sautéed carrots, celery, onions, and fresh thyme. Toasting the sliders first helps the buns hold up when mixed with the chicken stock, while the beef, cheese, and onions add so much savory flavor. I especially love how the edges get golden and crispy in the oven while the middle stays soft.

It's also a fun recipe to bring to Thanksgiving or Friendsgiving, especially if you have friends or family who love White Castle. I think they'll be surprised when you tell them what the stuffing is made with!

White Castle Stuffing Ingredients

• 2 (6-count) packages White Castle cheeseburgers
• 1 Tablespoon Butter
• 1 Large Carrot, Peeled and Medium Diced
• 3 Large Celery Stalks, Medium Diced
• ½ Large White Onion, Medium Diced
• 1 Tablespoon Fresh Thyme, Minced
• 1 Cup Chicken Stock 
• 1 Large Egg
• Salt and Pepper to taste

Ingredient Notes

• White Castle cheeseburgers: I use 2 packages of frozen White Castle Classic Cheese Sliders, 12 sliders total. Use the entire cheeseburger, including the buns, beef, cheese, and onions. Toasting them before making the stuffing helps the buns absorb the chicken stock without getting too mushy.
• Carrots, celery, and onion: I recommend dicing the vegetables into small, evenly sized pieces so they soften while sautéing and mix evenly throughout the stuffing.
• Fresh thyme: Fresh thyme gives the stuffing a classic holiday flavor. If you don't have any, substitute 1 teaspoon of dried thyme for the tablespoon of fresh thyme.
• Egg: One large egg helps bind the stuffing together as it bakes. I recommend whisking it with the chicken stock before adding it to the slightly cooled cheeseburger mixture so it distributes evenly without scrambling.

How to Make White Castle Stuffing

Step 1: Toast the White Castle Sliders

Preheat your oven to 400°F (200°C). Arrange the 12 White Castle cheeseburger sliders on a baking sheet and toast for about 10 minutes, until warmed through and lightly toasted. Remove them from the oven and cut each slider into medium-sized, bite-sized pieces.

Step 2: Sauté the Vegetables

While the cheeseburgers toast, melt the butter in a large skillet over medium heat. Add the diced carrots, celery, and white onion. Cook for 5-8 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced fresh thyme and cook for another 30 seconds until fragrant.

Step 3: Combine the Sliders and Vegetables

Add the chopped White Castle cheeseburgers to the skillet with the sautéed vegetables. Gently fold everything together until the burger pieces are evenly mixed with the vegetables. Remove the skillet from the heat and let the mixture cool for a few minutes.

Step 4: Add the Chicken Stock and Egg

In a separate bowl, whisk together the chicken stock and egg until combined. Gradually pour the mixture over the cheeseburgers, gently folding everything together until evenly moistened. You want the stuffing to be moist but not soggy. Season with salt and black pepper as needed.

Step 5: Bake the Stuffing

Reduce the oven temperature to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with nonstick cooking spray. Transfer the stuffing mixture to the prepared dish and spread it into an even layer without packing it down too tightly.

Bake uncovered for about 35 minutes, until the top and edges are golden brown and crispy and the center reaches 165°F.

Step 6: Serve

Remove the White Castle stuffing from the oven and let it rest for about 5 minutes before serving. The edges should be crispy while the middle stays soft and moist. Serve warm alongside your favorite Thanksgiving dishes. Enjoy!

My Tips for the Best White Castle Stuffing Recipe

• Make the prep easier on Thanksgiving. You can toast and chop the cheeseburgers and sauté the vegetables a day ahead. Refrigerate them separately, then combine everything with the stock and egg just before baking.
• Use a shallow baking dish for crispy edges. I like using a 9x13-inch dish because it gives the stuffing more surface area to brown. A smaller, deeper dish will give you a softer center and fewer crispy pieces.
• Keep an eye on the moisture. If the stuffing looks dry before baking, add another splash of chicken stock. You want the bread to be moist throughout without excess liquid pooling at the bottom.
• Let the top get golden. If the stuffing isn't as crispy as you'd like after 35 minutes, bake it uncovered for another 5 minutes, checking frequently so the edges don't burn.
• Serve the gravy separately. I recommend letting everyone add their own turkey gravy or pork gravy at the table. That way, the crispy top stays intact until you're ready to eat.

How to Store White Castle Stuffing

• In the fridge: Store leftover White Castle stuffing in an airtight container in the refrigerator for up to 3-4 days. Make sure to refrigerate it within 2 hours of baking.
• In the freezer: Transfer the cooled stuffing to a freezer-safe container or bag and freeze for up to 2-3 months for the best quality. Thaw overnight in the refrigerator before reheating.
• To reheat: I recommend reheating the stuffing in a baking dish covered with foil at 350°F for about 15-20 minutes. Remove the foil for the last 5-10 minutes to crisp up the top again. Make sure the center reaches 165°F before serving.

White Castle Stuffing FAQs

What is White Castle stuffing made of?

White Castle stuffing is a Thanksgiving side dish made with chopped White Castle sliders instead of traditional bread cubes. The original recipe uses hamburgers, celery, herbs, and chicken broth. My version uses White Castle cheeseburger sliders, sautéed carrots, celery, onions, fresh thyme, chicken stock, and an egg to help hold everything together.

Can you use frozen White Castle burgers to make stuffing?

Yes! I use two 6-count packages of frozen White Castle sliders for this recipe. Remove the plastic wrappers and toast the sliders at 400°F for 10 minutes before cutting them into pieces. Toasting the buns also helps them hold their texture when mixed with the chicken stock.

Can I use regular White Castle sliders instead of cheeseburgers?

Absolutely! White Castle's original stuffing recipe actually uses its classic hamburger sliders without cheese. You can substitute 12 White Castle The Original Sliders for the cheeseburgers in my recipe without changing the other ingredients. If you're using freshly purchased White Castle burgers, remove any pickles before adding them to the stuffing.

How long do you bake White Castle stuffing in the oven?

White Castle stuffing takes around 35 minutes to bake at 350°F in a 9x13-inch baking dish. The top should be lightly golden, with crispy edges and a moist center. Since my recipe contains an egg, I recommend checking that the middle reaches an internal temperature of 165°F before serving.

Can you make White Castle stuffing without eggs?

Yes, you can leave out the egg if you prefer. White Castle's original stuffing recipe doesn't use eggs, so they're not essential. I add one to help bind the cheeseburgers and vegetables together as they bake. Without it, the stuffing will be a little looser and more crumbly, but it should still taste delicious.

What's the difference between stuffing and dressing?

Traditionally, stuffing is cooked inside a turkey, while dressing is baked separately in a casserole dish. The names are often used interchangeably, though. Since this White Castle stuffing bakes in a 9x13-inch dish rather than inside the turkey, it's technically a dressing. I prefer baking it separately because you get more of those golden, crispy edges.

More Thanksgiving Recipes to Try

• Cranberry Turkey Stuffing Balls
• Slow Cooker Boneless Turkey Breast
• Cheddar Bay Sausage Balls
• Apple Cider Pot Roast