i need a recipe for stuffing that dose not have celery in it....can any one help?

Question

nothing to hard please

Answer 1

1 cup butter
1 cup chopped onion
1 cup chopped bell pepper

just sautee all these in a pan with poultry seasoning
when they are done mix with bread, cubed and dried out (it doesn't have to be though)
mix in 1-2 eggs to help form it
bake it

Answer 2

I have friends who substitute sauerkraut for the celery! I know it sounds weird but it does give the crunch without the celery flavor,but you can't taste the sauerkraut at all. Otherwise the water chestnuts or just leave the celery out are good answers.

Answer 3

I don't know if you're allergic to celery, or don't like the crunch. But here's an idea. Aside from making a simple stuffing without celery, you could substitute chopped water chestnuts if you'd still like a little crunch.

Answer 4

I Hate cooked celery - I just leave it out of any recipe where it's going to be cooked. In that case, it should work for any stuffing recipes you have.

Answer 5

Just use your regular recipe for stuffing and leave out celery,(I love celery).
I also like a stuffin of mushrooms, tomatoes, okra, onions, and bell peppers including green and red.

Try this recipe; from


Ingredients


1/2 cup butter or margarine
bell peppers(red, green or both)
1 chopped onion
2 green onion shoots chopped,
1 large section of cornbread
(cheese if you wish)
diced carrots (if you wish)
a dash of red chyenne pepper if you canb handle it.
sliced squash(if you like squash)

put into a sauce pan large enough to hold it or best yet an iron skelet.
pour a can of beef or chicken broth on top o f the stuffin. or use both. .
Preheat the oven to 350 degrees and cook until golden brown on top. and cooked inside.

Answer 6

Turkey Stuffing

Ingredients:
5 cups firm white bread, cut into 1 inch cubes

1/2 cup milk

1/4 to 1/2 cup butter

1/4 pound kielbasa, small dice

2 cups onions, diced

1 1/2 cups mushrooms, large dice

1/4 cup port wine

1 large clove garlic, minced

1/4 cup fresh parsley, minced

2 teaspoons fresh thyme, minced or 3/4 teaspoon dried

3/4 teaspoon dried sage, rubbed to powder

1/4 teaspoon nutmeg, freshly grated

1/4 cup raisins

1/4 cup dried apricots, small dice

1/2 cup pecans, broken in pieces

1 pound chestnuts, roasted and peeled

1 large egg, lightly beaten

Preparation:

Spread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1/2 cup milk over, toss lightly. Set aside.

Melt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the onion the same way. There should still be a generous film of fat in the pan, if not, add butter.

Raise heat to medium-high, add the mushrooms and cook, stirring often, until browned. Add the mushrooms to the bread bowl and pour the wine into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. 

Add seasonings, fruit and nuts and toss until all is combined. Taste, adjust seasons, then toss in the eggs. Add more milk only if very dry.

Answer 7

sure. skip the celery. follow the directions on the box. if you want something crunchy add water chestnuts and chop them up.

Answer 8

just don't add the celery. Sp: "d o e s".