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Hot Stuffed Celery

From Lynne Wilson

Preheat the oven to 350°F.


8 3-4" pieces celery (large end)
1 ¼ cups chicken broth
3 Tbsp. butter or margarine
2 Tbsp. onion, minced
¼ cup finely chopped green pepper
½ cup tomato, peeled, seeded, chopped
2 tsp. fresh basil, chopped ( ½ tsp dried)
¼ tsp. salt
¾ cup dry bread crumbs
1 Tbsp. Parmesan cheese, grated


Wash and cut the celery, using the large end (those pieces hold more stuffing), and save the rest for another use. Place the chicken broth in a frying pan, bring to a simmer, and add the celery pieces. Poach the celery for about 6 to 8 minutes or until it softens a bit. Remove the celery and set aside, reserving the chicken broth.

Melt the butter in a medium frying pan. Add the minced onion and chopped green pepper and saute until soft. Add the tomato, basil, salt, and pepper and stir until hot but not cooked (less than 1 minute). Add the bread crumbs and Parmesan cheese. Mix thoroughly, and add enough chicken broth to moisten. Fill the celery with the stuffing and place it in a shallow 1 ½-quart baking dish (about 6 ½ by 10 inches). Pour ⅓ cup of the chicken broth into the bottom of the dish and bake, uncovered, at 350°F for 30 minutes.

See Cheese Sauce recipe for topping.