The story of Taylor ham, or pork roll, begins in 1856 when John Taylor, a New Jersey butcher, created this unique product as a way to preserve pork. Originally intended as a shelf-stable meat, it quickly gained popularity among locals who appreciated its delicious taste. Over the decades, Taylor ham evolved from a simple convenience food into a beloved breakfast dish, often served on a roll with egg and cheese.
This humble yet scrumptious sandwich has become a staple in diners across New Jersey, often sparking debates about its true nameTaylor ham or pork roll reflecting the pride locals have in their culinary heritage. Anecdotes abound of families gathering around the breakfast table, sharing stories and laughter over sizzling slices of this iconic meat, creating memories that last a lifetime.
White Castle, on the other hande, often hailed as the pioneer of the fast-food hamburger, was founded in 1921 by Billy Ingram and Walter Anderson in Wichita, Kansas. With a vision to create a quick, affordable meal, they introduced the concept of the slider small, square burgers that could be produced efficiently and sold at a low price. This innovative approach not only revolutionized the way Americans viewed fast food but also set the foundation for the fast-food industry as we know it today.
The iconic White Castle brand grew rapidly throughout New Jersey, opening its first franchise in 1929 and expanding across the United States. Their commitment to quality ingredients and consistent preparation, embodied in their signature sizzle and steam-cooked burgers, has stood the test of time.
Today, we combine two New Jersey legendary foods into an iconic Thanksgiving tradition.
Equipment: 13-inch French Skillet, Kitchen machine food cutter, French chef knife and cutting board,
Ingredients
- · ¾ cup Pork Roll (about 6oz), diced
- · 2 tablespoons unsalted butter
- · 3 stalks Celery, diced #2 cutting cone
- · 1 medium pepper, diced
- · 1 small onion, diced #2 cutting cone
- · 3 cloves garlic, minced fine
- · 1 tablespoon fresh Thyme, chopped fine or 1 teaspoon ground
- · 1 tablespoon fresh Sage, chopped fine, or 1 teaspoon ground
- · ½ teaspoon - Black pepper, coarsely ground
- · 10-12 White Castle Sliders, with or without pickles, chopped fine
- · 1 cup – Chicken stock or turkey drippings
Directions
In a hot, dry frying pan over medium heat 275°F, lightly brown the Pork Roll, about 4 to 5 minutes.
Add the butter, celery, peppers, onion and garlic to the skillet and sauté until cooked, 5 to 7 minutes, stirring occasionally. Add the thyme, sage and black pepper. Stir to combine and reduce the heat to low 175°F. Cover the pan, close the vent, and keep warm.
Chop the Sliders into small pieces, or pulse chop in electric food processor, and place in the French skillet.
Add the chicken stock, mix well. Bake in the skillet in a 350°F oven for about 30 minutes.
Or stuff the ingredients into the cavity of the turkey before roasting and cook as you normally would.
Makes about 9 cups (enough for a 10-to-12-pound turkey).
Note: Allow 1 Slider for each pound of turkey, which will be equal to 3/4 cup of stuffing per pound.