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Happy Thanksgiving

There’s a lot of talk this time of year about how to properly cook a turkey, how to ensure a lump-free gravy, and whether it’s true that jellied cranberry sauce has its origins in a subversive communist plot. Here at the last word, however, we’re (and by “we’re” I mean “I’m”) all about the stuffing.

So here you go—courtesy of the White Castle Family of Columbus, Ohio:

White Castle Turkey Stuffing

10 White Castle hamburgers, no pickles

1 1/2 cups celery, diced

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 the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. 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.



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