4 tablespoons butter
1 large white onion, peeled and diced
1/2 head celery, diced
1 pound brown mushrooms, sliced
1/2 ounce fresh sage, chopped
1 tablespoon paprika
¼ teaspoon fresh grated nutmeg
18 White Castle hamburgers (no pickles), chopped into 1-inch pieces, or 1 small loaf white bread, cubed and toasted
1 cup chicken stock
Salt and pepper
Preheat oven to 350 degrees.
In a large saute pan, heat butter until foamy. Add onions and celery and cook until tender but still slightly crisp. Add mushrooms and some salt. Cook until mushrooms are brown and liquid is gone.
Add sage, paprika and nutmeg to the pan and cook until spices are fragrant.
Pour the mixture into a bowl and add diced White Castles; toss together. Put the stuffing in a baking dish and drizzle chicken stock over. Toss again and season to taste.
Bake for 20 minutes, uncovered, until the top is brown and crispy.