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Celery Stuffing

Western.Chefs's picture
  Finely diced celery 4 Cup (64 tbs)
  Boiling water 2 Cup (32 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Butter margarine/Margarine / fat / salad oil 3⁄4 Cup (12 tbs)
  Stale bread crumbs 4 Quart
  Poultry seasoning 5 Teaspoon
  Salt 1 Tablespoon
  Pepper 1 Teaspoon

Simmer celery in the boiling water, covered, for 15-20 min., or until tender.
Drain, reserving 1 c of the liquor.
Cook the onion in the butter over low heat until tender, but not brown.
Mix crumbs and seasonings together.
Add celery, 1 c celery liquor, butter, and onion, and mix thoroughly with a fork.
Use to fill body cavity and crop of turkey, chicken, duck or capon.
Stuffs a bird weighing about 10 lbs minus head, feet, and organs.

Recipe Summary


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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 296 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 3.7 mg1.2%

Sodium 755.1 mg31.5%

Total Carbohydrates 51 g16.9%

Dietary Fiber 2.6 g10.2%

Sugars 4.3 g

Protein 7 g14.7%

Vitamin A 3.3% Vitamin C 0.13%

Calcium 15.1% Iron 20.9%

*Based on a 2000 Calorie diet

Celery Stuffing Recipe