I found this on another cooking forum. It's really really good.
Krystal burgers can be substituted if there are no White Castles in
your area.

"Scottie" is the current Grand Champion of the "Jack Daniels" BBQ
competition.



For those that wanted it. This is how I do mine. I've been adding
stuff every year in my hope of finding nirvana... For the broth, I
usually make it out of turkey pieces. Do not make the mixture too
moist, as it will have to be int he oven longer. I usually have it in
for 2 hours and un-cover for the last half hour.


Scottie's kicked up White Castle Turkey Stuffing

20 White Castle hamburgers (extra onions), no pickles
2 cups celery, diced
1 tbs.. ground thyme
5 tbs. rubbed sage
1 tbs. coarsely ground black pepper
Turkey broth

In a large mixing bowl, tear the burgers into pieces and add diced
celery and seasonings. Toss and add broth. Toss well. Place in a half
pan and bake at 350º. Cover with aluminum foil and uncover the last 30
minutes to crisp top. 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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Raw Meat Should NOT Have An Ingredients List

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> However, the people Steven works with love White Castle burgers. I might
> just make this and take it up to them next week. If they like it I'm sure
> they'll want your recipe so I'll make plenty of copies.

> Michael

If they like sliders you may want to start them out with this:

{ Exported from MasterCook Mac }

Paté du Chateau Blanc

Recipe By: Barb Schaller post 11--18-2006
Serving Size: 20
Preparation Time: 1:00
Categories: Appetizers/Nibblers

Amount Measure Ingredient Preparation Method
15 White Castle regular hamburgers boxes removed
Water
Softened cream cheese
Sliced Spanish olives
Chives chopped

Preheat oven to 325°.

In a food processor fitted with the steel blade, blend hamburgers three
at a time with water, scraping sides as you go. Finished product should
look like refried beans.

Grease a 9x5" loaf pan with Crisco vegetable shortening (avoid butter or
margarine as these will cause the paté to brown too much). Turn the
mixture into the loaf pan and smooth with a spatula. Bake 45 minutes.
After removing from oven, immediately turn paté onto a serving plate.
Allow to cool, then wrap in plastic and refrigerate.

When ready to serve, frost paté with softened cream cheese. Garnish
with olive slices and chives. Serve as a spread with thin slices of
French bread or crackers.
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The luckiest folks on E 76.