For 30 years, during Thanksgiving, White Castle has shared a recipe that uses its famous slider as an ingredient. Last year, the infill was modified to include plant-based impossible sliders.

This year, the chain has launched two popular recipes. Bacon Jalapeno Cheese Slider Stuffing and Southwest Jalapeno Cheese Slider Stuffing are new changes. Both use White Castle’s spicy jalapeno cheese sliders as ingredients.

White Castle recruited a Florida firefighter and chef to show fans how to make fillings on the chain’s YouTube channel, Facebook, Twitter, and Instagram. Firefighters working on Thanksgiving will receive a free White Castle package or a fresh breakfast package with ID.

More: 10 FAQs on Thanksgiving Cooking

More: The annual survey found that the cost of Thanksgiving dinner this year will increase by 14%

These are two recipes of White Castle.

Service: 4 to 6 / Preparation time: 20 minutes / Total time: 1 hour and 10 minutes

12 White Castle® Jalapeno Cheese Sliders

10 slices of bacon, cooked and chopped (about 1¼ cup)

¾ cup turkey or chicken broth

1 cup crushed pepper jack cheese

Melt butter in a large saucepan over medium heat. Add diced celery and jalapeno and cook until soft. Heat the slider according to the package instructions. Cut into quarters.

In a large mixing bowl or saucepan, combine the chopped sliders with the chopped bacon, salt, pepper, and cumin. Mix the coriander and the vegetables in the pan. (If filling in turkey, add pepper jack cheese here too.)

In a small bowl, mix the broth and eggs. Pour the filler mixture and stir until evenly distributed.

Put the stuffing mixture in a 9 x 13 inch baking pan and top with cheese.

Bake at 350 degrees for 30 minutes. Then remove the lid and continue cooking until the top is browned, and cook for another 15 to 20 minutes.

Production: about 9 cups / preparation time: 5 to 10 minutes / total time: 45 minutes

10 to 12 original white castle sliders, no kimchi

¾ teaspoon coarsely ground black pepper

¼ cup chicken broth (or 1 cup casserole version)

Tear the slider into bite-sized pieces and put them in a large mixing bowl. Add diced celery and seasonings. Add ¼ cup of chicken broth and stir well. Put the filling into the cavity of the turkey and cook as usual. If cooking the filling as a casserole, add another 3/4 cup of chicken broth and stir well. Spray or oil in a 2 quart casserole. Transfer the filling to the casserole and bake at 350 degrees for 35 minutes.

Fans of the lobster dining car that drove around the Detroit subway now have a physical store to visit. 

Lobster Pitstop & Food Truck is from co-owner Nick Wilson and his aunt Kathryn Wilson, located at 10405 Ford Road in Dearborn. This is the takeaway point of a strip mall opposite the Ford-Wyoming Auto Store.

Nick Wilson serves hot lobster rolls with chunks of lobster meat, served with garlic butter and herbs, or cold lobster rolls with mayonnaise, herbs, and celery.

"For growth reasons, openness is important," Wilson said. "I can't keep up with the demand for food trucks, which made me decide to open a physical store."

More: Thanksgiving restaurant: here is the place to eat out

More: Thanksgiving 2021: Metro Detroit restaurant offers take-out, dine-in dinner

Other main dishes include lobster macaroni cheese and fried lobster. Lobsters are shipped by air every day, and prices vary. Half a lobster roll is $18, and a whole lobster roll is $35. Wilson said lobster prices have tripled in the past two years.

Wilson is a native of Detroit and has worked in the food and catering industry across the United States. He returned to China at the request of his aunt in 2018 and opened a food truck. Opening a physical store means he can expand the menu.

The new menu includes seafood spaghetti with Alfredo, pesto or butter, served with spaghetti or zucchini noodles, with shrimp and lobster tails. There are more than a dozen new menu items, including fried fish sandwiches, whole lobsters and surf and lawn burgers with waffle chips.

This new location will allow Wilson to put his food truck in the winter. It will now operate in spring, summer and autumn.

Wilson said: "I look forward to not being left out." "It's getting cold in the truck."

Lobster Pitstop & Food Truck is open from Tuesday to Saturday from 11 am to 9 pm. For information: thelobsterfoodtruck.com.

Blake's Hard Cider relaunched two winter hard ciders, Saint Cheri and Berry Cranders. Both are available for a limited time, while stocks last. 

Saint Cheri is a Michigan cherry semi-sweet cider aged in bourbon barrels. This is its third return and the last return as part of Blake's Kinder Cider charity program, which involves a series of three rotating specialty hard ciders that support and raise awareness of social and environmental issues.

According to Blake's, Berry Cranders is a festive cider that combines the sourness of cranberry, the sweetness of apple and the spicy ginger flavor. 

Both hard ciders have an alcohol content of 6.5% and are sold in 12-ounce six-piece cans.

Contact Detroit Free Press food writer Sue Selasky and send food and restaurant news to: 313-222-6872 or selasky@freepress.com. Follow @SusanMariecooks on Twitter.

Support local news and become a digital subscriber of Free Press.