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MeMaw's Celery Stuffing


This is a Knight Family staple at holidays. My grandmother was a true southern lady and cook. She always made the best food and enough of it to feed an army. My grandmother never wrote the recipe that I know of, but she showed her maid, who showed me how to make it. You can stuff it into celery, make it into the best cheeseball ever, make it into a sandwich, almost like pimento cheese, or just eat it out of the jar.
You'll find your friends asking for the recipe and your family asking for the leftovers.

Rate this recipe 4.1/5 (16 Votes)


  • 3lbs hoop cheese or mild cheddar (the majority of prep time is spent grating this on a fine plain)
  • 1lb pecans, shelled
  • 1 large jar of sweet relish, with the juice
  • 1c (+/- for consistency) Miracle Whip Salad Dressing
  • 1t cayenne pepper


Servings 40
Level of difficulty Average
Preparation time 60mins
Cost Average budget


Step 1

Grate the cheese on the finest plain available. Keep in mind that this will be turned into a cheese spread.
Chop the pecans into a fine powder. Pecan meal, if you have it available at your local store, will also suffice.

Step 2

Mix all of the ingredients thoroughly.

Step 3

You can store this in mason jars in the refigerator for a few weeks. My grandmother would always send us home with a couple of pickle jars full. They never lasted more than a week.


I use my stand mixer with the dough paddle to mix it, but a wooden spoon works just as well.

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VIDEO: Baked French Croque Monsieurs

Enjoy these super easy, cheesy, dumpling-style croque monsieurs!


  • 4 slices of bread
  • 4 slices of ham
  • 6 cherry tomatoes
  • Mozzarella cheese
  • Flour
  • Egg yolk
  • Breadcrumbs


  1. Preheat the oven to 350°F.
  2. On a large piece of plastic wrap, press one slice of bread flat with a rolling pin.
  3. Add one slice of ham, cherry tomatoes, and mozzarella cheese.
  4. Take the four corners of the bread, pull them in towards the center, pinch them together so that the bread maintains the shape.
  5. Envelope the bread in the plastic wrap. Gather and twist the ends on top to seal the sandwich dumpling.
  6. Repeat this step with the other slices of bread.
  7. Refrigerate.
  8. Remove the bread balls from the fridge and roll each one in flour, then egg yolk, then breadcrumbs.
  9. Bake for 15 minutes.
  10. Serve alone or with dipping sauces of your choice.

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MeMaw's Celery Stuffing Cucumber sandwiches