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Recipe: Celery stuffed with goat cheese

For a locavore's Thanksgiving dinner, Sylvia Carter prepared

For a locavore's Thanksgiving dinner, Sylvia Carter prepared an appetizer of celery stuffed with Catapano goat cheese. (Nov. 3, 2009) Photo Credit: Newsday / Rebecca Cooney

This dish is an appetizer for a locavore's Thanksgiving feast with celery from Rottkamp Bros. in Old Brookville, goat cheese from Catapano Dairy Farm in Peconic


1 large head celery
8 ounces lemon-pepper or other seasoned goat cheese


1. Cut celery into finger-length pieces, trimming away the part of the stalk that is too small for stuffing, and leaves. Those can be used in stock-making.

2. Use a knife and your fingers to smooth cheese into the hollows of the celery sticks. Garnish tray with celery leaves. Makes about 24 pieces.

Local food providers:

Rottkamp Bros., Old Brookville
Catapano Dairy Farm, Peconic

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