This Holiday Stuffed Celery is cool, crunchy, creamy, salty, puckery and over all, a very nice addition to your relish tray! Especially if you're a dill pickle lover... Use the recipe as a guide, it doesn't have to be 100% exact. Approximately one third generously filled 5 large stalks of celery. I only had dried parsley, it worked fine and added some dark green color, but I would have preferred to mince up some fresh if the store had it. If you're looking for something a little different for Thanksgiving or Christmas dinner this year, may I suggest trying some stuffed celery! Or how about bringing a Celery Appetizer Tray... These with pickles and bacon, some with plain cream cheese, some with peanut butter and some with peanut butter and raisins. Now that's different with a retro feel, and a little something to please everyone:@)
Tip: I added the mixture to a disposable icing bag,
cut a hole in the tip and it made quick work of filling the celery.
Leftover mixture? That would make one very perky bagel:@)
Holiday Stuffed Celery-from Paleo Mom Noms
1 bunch celery, washed, dried, cut into desired length-I like two bite size
8 oz cream cheese, softened
1/2 tsp salt-I used celery salt
3 Tblsp bacon fat (or mayonnaise)-I used the hot bacon fat
1 tsp dried parsley ~or~ a hearty amount of freshly minced parsley
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp dried dill weed
1 C finely chopped dill pickles + 1 Tblsp juice ~or~ dill relish, -I just used relish and no extra liquid
6 slices bacon, fried crisp, drained on paper towels and chopped
- Prepare celery, set aside.
- Mix cream cheese, salt, bacon fat and spices well.
- Gently stir in pickles and bacon.
- Fill celery with mixture, sprinkle top with extra parsley or dill weed if desired.
- Cover and store in refrigerator until ready to serve.
Eat well and have a happy day:@)