Grandma’s Stuffed Celery
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Some recipes are more than food—they’re tradition. Grandma’s Stuffed Celery has stood the test of time, outlasting countless food fads and fancy hors d’oeuvres. Crisp celery stalks cradle a creamy, herby filling, often dotted with olives, nuts, or even bacon. It’s the kind of nostalgic bite that vanishes quickly at holiday parties, church potlucks, and family reunions.
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Best of all, it’s effortless: five simple ingredients, ten minutes, and no cooking required. Just cool crunch, creamy richness, and pure retro charm. Some traditions are too good to retire—this is one of them.
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Grandma’s Stuffed Celery
📝 Ingredients
| Ingredient | Amount |
|---|---|
| Celery stalks | 4–5 large, washed and cut into 3–4 inch sticks |
| Cream cheese, full-fat, softened | 8 oz (1 block) |
| Green olives or pimiento-stuffed olives, finely chopped | ¼ cup |
| Walnuts or pecans, finely chopped (optional) | 2 tbsp |
| Fresh parsley or chives, finely chopped | 1 tbsp |
| Garlic powder (optional) | ¼ tsp |
| Black pepper | Pinch |
🌿 Pro Tip: For true vintage flair, use canned pimiento-stuffed olives—Grandma’s favorite touch!
👩🍳 Step-by-Step Instructions
- Prep the Celery
- Wash and trim celery stalks. Cut into 3–4 inch lengths.
- Use a small spoon or melon baller to gently scrape out inner strings, creating a channel for filling.
- Pat dry with a paper towel.
- Make the Filling
- Beat cream cheese until smooth and fluffy (1–2 minutes).
- Stir in olives, nuts, parsley, garlic powder, and pepper until evenly combined.
- 💡 Don’t overmix—you want flecks of green and bits of crunch.
- Stuff & Chill
- Spoon or pipe filling into celery channels, mounding slightly.
- Cover and refrigerate for at least 30 minutes (or up to 24 hours) to firm and deepen flavor.
- Serve with Style
- Arrange on a platter or cutting board.
- Sprinkle with paprika or extra parsley for flair.
- 🥬 Pro move: Skewer with toothpicks for easy party grabbing!
🍴 Tips for Perfect Stuffed Celery
- Use fresh, crisp celery—limp stalks won’t hold up.
- Soften cream cheese before mixing—cold cream cheese = lumpy filling.
- Drain olives well to avoid watery filling.
- Make ahead: Assemble up to 1 day in advance; keep chilled.
- Double the batch—it disappears fast!
