Grandma’s Classic Stuffed Celery
Some recipes are more than something you eat—they’re tradition. Grandma’s Stuffed Celery has truly stood the test of time, surviving endless food trends and fancy hors d’oeuvres. Crisp celery stalks are filled with a creamy, herbed spread, often speckled with olives, nuts, or even bacon. It’s a nostalgic bite that disappears fast at holiday gatherings, church potlucks, and family reunions.
Even better, it couldn’t be easier: just five simple ingredients, ten minutes of prep, and zero cooking. All you get is cool crunch, creamy flavor, and classic retro charm. Some traditions deserve to stick around—and this one absolutely does.
Grandma’s Stuffed Celery
📝 Ingredients
| Ingredient | Amount |
|---|---|
| Celery stalks | 4–5 large, washed and cut into 3–4 inch sticks |
| Full-fat cream cheese, softened | 8 oz (1 block) |
| Green olives or pimiento-stuffed olives, finely chopped | ¼ cup |
| Walnuts or pecans, finely chopped (optional) | 2 tbsp |
| Fresh parsley or chives, finely chopped | 1 tbsp |
| Garlic powder (optional) | ¼ tsp |
| Black pepper | Pinch |
🌿 Pro Tip: For authentic vintage flavor, use canned pimiento-stuffed olives—just the way Grandma liked them.
👩🍳 Step-by-Step Instructions
Prepare the Celery
Wash and trim celery stalks, then cut into 3–4 inch pieces.
Using a small spoon or melon baller, gently remove the inner strings to create space for the filling.
Pat dry with paper towels.
Make the Filling
Beat the cream cheese until smooth and fluffy, about 1–2 minutes.
Mix in olives, nuts, parsley, garlic powder, and black pepper until well combined.
💡 Avoid overmixing—you want visible bits and a little crunch.
Stuff & Chill
Spoon or pipe the filling into the celery, slightly mounding it on top.
Cover and refrigerate for at least 30 minutes (or up to 24 hours) to firm up and enhance flavor.
Serve
Arrange on a platter or board.
Garnish with a sprinkle of paprika or extra herbs for color.
🥬 Party tip: Add toothpicks for easy grabbing.
🍴 Tips for Perfect Stuffed Celery
- Choose fresh, crisp celery—soft stalks won’t hold their shape
- Let cream cheese soften fully for a smooth filling
- Drain olives well to prevent excess moisture
- Make ahead up to one day and keep chilled
- When in doubt, double the batch—it goes fast!
