Grandmas Speedy Celery Stuffing Recipes

GRANDMA'S STUFFED CELERY

Steps:

• Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

GRANDMA'S SPEEDY CELERY STUFFING

Steps:

• Melt butter in skillet and cook onion and celery in butter until translucent.
• Add celery, onion and sage to stuffing. Add chicken broth and toss lightly.
• Cover and bake in a greased 1 1/2 court casserole at 375 for 15 minutes. Remove cover and bake for 10 minutes more.
• Note: I like to add one beaten egg in to help bind the stuffing. I add it with the broth.