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WTF Do I Do With
Duda Farm Fresh Foods Dandy® Celery ?!

‐ Apple, Sage, and Celery Stuffing ‐

4 Dandy® Celery Sticks, chopped

½ cup pancetta, diced

2 tbsp butter

1 onion, chopped

1 apple, peeled, cored, and chopped

1 clove garlic, chopped

3 tbsp fresh sage, chopped

2 tsp fresh thyme, finely chopped

1 tsp fresh rosemary, finely chopped

¼ tsp salt and pepper

6 cups day-old, gluten-free bread, cubed

¾ cup reduced-sodium chicken broth

¼ cup grated Parmesan cheese

2 tbsp fresh parsley, finely chopped


Prep Time: 15 min

Cook Time: 45 min

Serves: 4


1 Preheat oven to 400° F. Heat large skillet over medium heat and cook pancetta for about 5 minutes or until golden brown and lightly crisped. Stir in butter until melted. Add in and cook celery, onion, apple, garlic, sage, thyme, rosemary, salt, and pepper, stirring frequently for 8-10 minutes or until vegetables soften. Let cool slightly.

2 Stir celery mixture with bread, toss with broth until moistened. Transfer to buttered 9'' square baking dish. Sprinkle with Parmesan and parsley.

3 Cover with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes or until set in center and golden brown on top. Let stand for 5 minutes.

Tip: Use egg bread or crusty Italian loaf instead of gluten-free bread. Substitute maple bacon for pancetta, if desired.

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