Ingredients
Makes ~24 pieces (4 stalks)
The Classic Filling
8 oz (1 block) cream cheese, softened to room temperature
½ cup (2 oz) shredded sharp cheddar cheese
¼ cup finely chopped toasted pecans (your signature crunch—highly recommended!)
1 tbsp fresh chives or parsley, finely minced
¼ tsp garlic powder (your love of bold depth—yes!)
¼ tsp fine sea salt
Pinch of freshly ground black pepper
The Vessel
4 large celery stalks, fresh and crisp (about 8 inches long)
✅ Joye’s Optional Upgrades
2 tbsp crispy cooked bacon, crumbled (for smoky depth)
1 tsp lemon zest (brightens the creaminess)
Dash of hot sauce or Worcestershire (for your bold-flavor love!)
Swap pecans for walnuts or sunflower seeds (nut-free)
Step-by-Step Instructions
1. Prep the Celery (The Crisp Foundation)
→ Wash stalks well; trim ends.
→ Using a small spoon or melon baller, gently scrape out the stringy center ribs—create a smooth, shallow trench down the center of each stalk.
→ Cut each stalk into 6 equal pieces (about 1½ inches each).
✅ Tip: Soak pieces in ice water 10 mins for extra crispness—pat dry before filling.
2. Make the Filling (With Gentle Hands)
→ In a medium bowl, beat cream cheese until smooth and fluffy (1 min).
→ Add cheddar, toasted pecans, chives, garlic powder, salt, and pepper.
→ Mix until just combined—don’t overwork.
✅ Optional: Fold in bacon, lemon zest, or hot sauce now.
3. Stuff with Love
→ Spoon or pipe filling into each celery trench, mounding slightly.
→ Use a butter knife to smooth the top—no gaps, but don’t overpack.
4. Chill to Perfection
→ Arrange on a parchment-lined tray or vintage platter.
→ Cover loosely with plastic wrap.
→ Refrigerate at least 1 hour (overnight is ideal—flavors deepen, filling firms).
5. Slice & Serve
→ Just before serving, cut each stuffed piece in half crosswise for elegant bite-sized bites (optional but pretty!).
→ Arrange on a platter; garnish with extra chives or pecans.
Tips for Perfect Stuffed Celery (Joye-Approved!)
🔸 Toast the pecans. Raw = flat; toasted = rich, buttery, unforgettable. (350°F for 5–7 mins.)
🔸 Room-temp cream cheese is non-negotiable. Cold = lumps; soft = silky.
🔸 Scrape the ribs well. Strings = tough bites. Smooth trench = elegant fill.
🔸 Chill fully. Soft filling = messy bites. 1 hour = good; 4+ hours = dreamy.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
Delicious Variations to Try
Bacon-Cheddar
Add 2 tbsp crumbled bacon + extra cheddar
Smoky, hearty,
so
Midwest
Everything Bagel
Mix 1 tsp everything bagel seasoning into filling
Savory, crunchy,
so
trendy
Herb Garden
Use dill + tarragon instead of chives
Bright, fresh, elegant
Nut-Free Joy
Swap pecans for toasted sunflower seeds
Safe, crunchy, still deeply satisfying
Serving Suggestions (Joye’s Favorites!)
🍷 Holiday spread: Arrange on a red platter with olives and cheese cubes
🥂 Brunch darling: Serve alongside deviled eggs and fruit skewers
🎁 Gift idea: Pack in a vintage celery dish, cover with lace, tag: “Grandma’s Stuffed Celery—From Joye’s Kitchen”
🥬 Veggie tray star: Tuck between carrot sticks and radishes for color
Storage & Make-Ahead Tips
Fridge (unfilled celery): Soaked stalks keep 2 days in water.
Fridge (filled): Up to 3 days covered (place toothpicks in filling, wrap with plastic).
Do not freeze. Cream cheese separates upon thawing.
Make filling ahead: Store covered 2 days; stuff day-of.
Frequently Asked Questions
Q: Can I use low-fat cream cheese?
A: Not recommended—it’s thinner and less creamy. Full-fat = best texture.
Q: Why is my filling too soft?
A: Likely cold cream cheese or overmixing. Next time: room-temp cheese + gentle folding.
Q: Can I make it dairy-free?
A: Yes! Use DF cream cheese (Kite Hill) and nutritional yeast instead of cheddar.
Q: Are they gluten-free?
A: Yes—naturally! Just verify add-ins (bacon, seasoning) if needed.
Q: Can I use celery hearts?
A: Absolutely! They’re more tender and less stringy—ideal for elegant bites.
Allergy Information
Contains: Dairy (cream cheese, cheddar), nuts (if using pecans)
Gluten-free option: Yes
Nut-free option: Yes—with seeds or omit
⚠️ Always verify labels.
Nutrition Facts (Per Piece — 24 servings)
| Calories | 55 |
| Fat | 5g |
| Saturated Fat | 2.5g |
| Carbs | 1g |
| Fiber | <1g |
| Protein | 2g |
| Sodium | 85mg |
Values are estimates. Varies by brands and add-ins.
Final Thought
This appetizer doesn’t arrive with fanfare.
It chills quietly on the platter—crisp green, creamy filling, pecans glistening—until the first bite.
Then comes the crunch. The creamy sigh. The “Oh… this tastes like home.”
That’s the magic of heirloom food:
It’s not about perfection.
It’s about presence.
It’s about a grandmother’s hands, a granddaughter’s love, and the quiet joy of feeding people well.
