Thanksgiving Recipe Roundup

We hosted Thanksgiving this year for the first time, and as hosts we made bread, stuffing, a turkey, and a few sides.  I used a couple of interesting recipes and thought I’d stick them here to remember them.  First, we have the strange yet wonderful White Castle slider stuffing recipe.  This recipe is based on the one that came with our sack of 18 sliders that my in-laws picked up on their way in to town.  You should get them without pickles, however they put them on there anyway so we had to pick them off.  I modified it to work with 18 sliders instead of 10.  Their recipe claims you need one slider per pound of turkey, but our 19 pounder only needed about 1/3 of the stuffing since you aren’t supposed to cram the bird too full.

Second, I wanted to make a soup from the turkey carcass.  I wanted something that would be creamy with rice, instead of a broth based noodle variety.  I looked around and found one I liked, but modified it a bit based on an earlier recipe I had seen.

White Castle Turkey Stuffing

  • 18 White Castle hamburgers, pickles removed
  • 2 cups celery, diced
  • 2 tsp. ground thyme
  • 2 tsp. ground sage
  • 1 tsp. coarsely ground black pepper
  • 1/2 cup chicken broth

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 as you would normally.  Place extra stuffing in a casserole and bake covered with the turkey about 30 minutes before you expect to remove it.  While turkey is resting, remove the stuffing from the turkey, add it to the casserole with the remaining stuffing, and bake uncovered for about 15 minutes.

Cream of Turkey and Rice Soup

  • 1 turkey carcass
  • Pan drippings from roasting pan
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 2 shallots, chopped
  • 3 large carrots, chopped
  • 3 stalks celery, sliced
  • 1 cup of leftover stuffing
  • 1 cup uncooked long-grain rice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup whipping cream

Place turkey carcass in a large stockpot or Dutch oven, cutting into smaller pieces as needed.  Add pan drippings from roasting pan and then add water to cover. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove carcass from broth, reserving 10 cups broth. Cool carcass, and pick meat from bones. Set meat aside.

Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly.  Roux will start out bubbly, but will darken and thicken at the end of the 5 minutes.  Add onion, shallots, carrot, and celery to roux, coat thoroughly  reduce heat to medium. Cook 10 minutes, stirring often. Stir in reserved broth, turkey meat, leftover stuffing, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add whipping cream; simmer, uncovered, 5 minutes or to desired thickness.



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