This unique Stuffed Celery recipe combines crisp vegetable stalks with a savory, hearty filling of lean ground beef, eggs, and fresh parsley, all wrapped in soft soaked bread. The bundles are lightly fried to create a golden crust, then simmered gently in a flavorful mixture of garlic, tomatoes, and olive oil. The result is a tender, aromatic dish where the celery retains just enough bite to contrast with the rich meat filling. It&# 226;ÂÂs a comforting, old-fashioned meal that feels both rustic and elegant. Perfect for a cozy family dinner or a potluck contribution, this dish offers a creative twist on traditional stuffing recipes. The flavors meld beautifully during the slow simmer, creating a satisfying entree that is surprisingly easy to prepare with pantry staples.
Stuffed Celery
Description
This unique Stuffed Celery recipe combines crisp vegetable stalks with a savory, hearty filling of lean ground beef, eggs, and fresh parsley, all wrapped in soft soaked bread. The bundles are lightly fried to create a golden crust, then simmered gently in a flavorful mixture of garlic, tomatoes, and olive oil. The result is a tender, aromatic dish where the celery retains just enough bite to contrast with the rich meat filling. It's a comforting, old-fashioned meal that feels both rustic and elegant.Ingredients
Directions
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Place the stale bread cubes in a small saucepan and cover with water.
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Let the bread soak for 5 minutes.
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Drain the excess water from the bread.
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Place the saucepan over high heat and cook the bread, stirring constantly, until it becomes a soft paste with the consistency of cooked cereal.
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While the bread cooks, separate the celery stalks and remove the tough stringy fibers.
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Cut the celery stalks into 36 pieces, each about 2 1/2 inches long.
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Place the celery pieces in a saucepan with 1 teaspoon of salt.
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Add enough water to cover the celery, bring to a boil, and cook covered for 25 to 30 minutes until tender but still firm.
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Drain the cooked celery and let it cool completely.
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In a large bowl, combine the cooked bread paste and the lean ground beef.
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Add 1 egg, 1 tablespoon of chopped parsley, 1 teaspoon of salt, and 1/8 teaspoon of black pepper to the bowl.
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Mix the ingredients thoroughly until well combined.
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Divide the meat mixture into 18 small, equal-sized balls.
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Take one meat ball and place it between two pieces of cooled celery.
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Press the celery pieces together around the meat to form a secure bundle.
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Roll the stuffed celery bundle lightly in flour to coat.
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Place the coated bundle on a piece of wax paper and repeat with the remaining meat and celery.
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Beat the remaining 2 eggs with a pinch of salt in a shallow bowl.
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Heat 1/2 cup of olive oil in a frying pan over medium heat.
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Dip each stuffed celery bundle into the beaten eggs, ensuring it is fully coated.
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Fry the bundles in the hot oil until golden brown on all sides.
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Transfer the fried bundles to a large skillet, arranging them in a single layer.
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Add the minced garlic, tomatoes, 3 tablespoons of olive oil, the remaining parsley, and small amounts of salt and pepper to the skillet.
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Place the skillet over medium heat and cook, covered, for 25 to 30 minutes, allowing the flavors to meld.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.4g2%
- Sugars 0.3g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: You can prepare the stuffed celery bundles a day in advance. Store them covered in the refrigerator and reheat gently before serving. Many find the flavor improves after resting.
Bread Tip: If you do not have stale bread, you can toast fresh bread cubes in the oven until dry and crumbly before soaking them in water.
Vegetarian Option: Replace the ground beef with cooked lentils or chopped mushrooms for a vegetarian version.
