Celery stuffing

Celery stuffing
  • Side
  • easy
  • 6
  • 20 minutes, plus the time it takes to roast the bird

PT20M

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This is the stuffing that my mum always uses at Christmas, so it has huge nostalgic value for me. There's something addictive about the combination of lemony butter and the green flavour of the celery. Add to this the breadcrumbs, that become slightly soggy from the turkey juices and crunchy where they have been exposed to the heat of the oven, and you have a cheeky and irresistible snack. Although, of course, it was not intended as a snack and I would often be told off by my mum for picking at the protruding stuffing before the turkey was served. Whilst researching my celery recipes I actually stumbled across this recipe in Jane Grigson's Vegetable Book, which must be where my mum's one originates from. This is her recipe with only one tweak from me, adding the celery leaves to the stuffing. This recipe is to stuff a turkey; if you are using a chicken than halve the quantities.

1
Heat the butter in a frying pan over a medium heat and add the onion and celery. Gently cook until soft but not brown for 20 minutes
2
Allow to cool slightly, then combine with the remaining ingredients in a large bowl
3
Stuff the mixture into the bird, leaving room for the stuffing to swell slightly as it cooks
4
Roast the bird until fully cooked, at which point the stuffing will be cooked through as well
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