Tuscan Stuffed Celery Recipe

Name: Tuscan Stuffed Celery
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 celery stalks - young; Filling; 10 ounces ground veal - ground twice; 5 ounces mortadella - ground; 2 ounces chicken livers - ground; 2 eggs - lightly beaten; 1 tablespoon parsley - chopped; 2 cloves garlic - chopped; 1 pinch nutmeg; 3 tablespoons parmesan cheese grated; salt & pepper to taste; To fry; 1 egg - beaten; flour; Olive oil; To cook; 4 cups Meat sauce

Servings: persons

12 celery stalks - young
Filling
10 ounces ground veal - ground twice
5 ounces mortadella - ground
2 ounces chicken livers - ground
2 eggs - lightly beaten
1 tablespoon parsley - chopped
2 cloves garlic - chopped
1 pinch nutmeg
3 tablespoons parmesan cheese grated
salt & pepper to taste
To fry
1 egg - beaten
flour
Olive oil
To cook
4 cups Meat sauce

1
["MEAT FILLING:
2
In a bowl mix together the ground veal, mortadella, chicken livers. Add the parmesan cheese, nutmeg, parsley, 2 eggs and mix well to obtain a smooth mixture. Add salt and pepper to your taste.", "PREPARING THE CELERY STALKS:
3
Rinse stalks thoroughly in cold water and pat dry. Peel the back of the stalks using a vegetable peeler to remove the stringy portion. Cut in 3"" pieces, choosing the lighter part.", "STUFFING AND COOKING CELERY - FIRST PART:
4
Cook the celery stalks in boiling water for 2 minutes, remove and cool. Fill 1 celery stalk with meat mixture, put another celery stalk on top and press to adhere. Dip in egg and flour and fry in olive oil.", "COOKING THE STUFFED CELERY: Put the fried stuffed celery stalks in a pan with the meat sauce and cook in a low heat for 30 minutes or until very tender.", "Serve warm."]

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 celery stalks - young, Filling, 10 ounces ground veal - ground twice, 5 ounces mortadella - ground, and more.

Yes, Tuscan Stuffed Celery falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Stuffed Celery

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions