Baked
Stuffed Celery in Tomato Sauce
(meat)
serves 4 main course, 6 appetizer servings
6 celery stalks
1 small onion, cut in chunks
1/4 cup dry oatmeal
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/2 teaspoon salt
2 tablespoons steak sauce
1 egg
1/2 pound ground turkey
1/4 cup vegetable oil
1 (14 1/2-ounce) can crushed tomatoes
1 tablespoon balsamic vinegar
Remove the leafy ends from 2 celery stalks. Place in the
food processor along with the onion, oatmeal, garlic powder,
tarragon, salt, steak sauce and egg. Pulse several times to
finely chop the onion and celery leaves. Add the turkey and
process to combine. Set aside.
Cut the remaining celery into 4-inch lengths. Press the
meat mixture into the celery pieces, mounding slightly. Heat
the oil in a large, preferably non-stick, skillet over
medium heat. Add the stuffed celery, filling side down. Fry
for 3 minutes to brown. Carefully turn celery over, stuffing
side up. Mix the canned tomatoes with the vinegar. Pour over
the stuffed celery. Bring to simmer. Cover and cook for 25
minutes or until celery is tender.
approx. nutrients per appetizer serving: calories – 185
protein – 9g carbohydrates – 8g
fat – 13g cholesterol – 65mg sodium – 212mg
