Grandma’s Classic Stuffed Celery
Introduction
Grandma’s Classic Stuffed Celery is a timeless appetizer that brings back memories of family
gatherings, holiday trays, and simple homemade goodness. Crisp celery filled with a creamy,
savory mixture makes this dish both refreshing and satisfying. It’s quick to prepare,
budget-friendly, and always a crowd favorite.
Ingredients
- 1 bunch fresh celery stalks
- 1 cup cream cheese, softened
- ¼ cup mayonnaise
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped celery leaves
- 1–2 tablespoons sweet pickle relish or finely chopped pickles
- Salt, to taste
- Black pepper, to taste
- Paprika (optional, for garnish)
Instructions
- Wash the celery thoroughly and trim off the ends. Cut each stalk into 3–4 inch pieces.
- In a medium bowl, mix the softened cream cheese and mayonnaise until smooth.
- Stir in the chopped onion, celery leaves, and pickle relish.
- Season with salt and black pepper to taste.
- Spoon or pipe the filling into the center of each celery piece.
- Sprinkle lightly with paprika if desired.
- Refrigerate for 20–30 minutes before serving for best flavor.
Description
This classic appetizer combines crunchy celery with a smooth, tangy filling that balances
richness and freshness perfectly. The subtle sweetness from the relish and the mild bite of
onion create a nostalgic flavor that feels both comforting and elegant.
Tips
- Use a piping bag or zip-top bag with the corner snipped for neat, even filling.
- For extra crunch, chill the celery in ice water for 10 minutes before stuffing.
- Make ahead and store covered in the refrigerator for up to 24 hours.
- Add chopped walnuts or pecans for a traditional crunchy twist.
Correction
- If the filling is too thick, add a teaspoon of milk or mayonnaise to loosen it.
- If it’s too soft, mix in a bit more cream cheese.
- Taste before stuffing and adjust seasoning as needed.
Enjoy
Serve Grandma’s Classic Stuffed Celery as a holiday appetizer, party snack, or light afternoon
bite. Simple, nostalgic, and delicious—just the way Grandma used to make it.
