| 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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