Variations, tips, and serving ideas
- Add a bit of orange zest to the filling for a bright, citrusy note that pairs beautifully with cranberries, a twist borrowed from holiday cheese‑ball recipes.
- Swap walnuts or almonds for pecans for a different nuttiness.
- Add a tiny pinch of cayenne if you want a sweet‑heat appetizer.
- Make the filling up to a day ahead and refrigerate in an airtight container; stuff the celery close to serving time to keep the logs extra crisp, a make‑ahead strategy used in other stuffed‑celery and cottage‑cheese bakes.
Serve the “snow logs” chilled as a holiday appetizer or snack; they pair well with white wine, sparkling wine, or a larger snack board of crackers, cheese, and fruit.
FAQ: Cranberry Pecan Cream Cheese Stuffed Celery
Can I make these completely ahead of time?
You can fully assemble them a few hours in advance and refrigerate, but for the crunchiest celery many recipes suggest making the filling ahead and stuffing the celery sticks the day you serve them.
Are these gluten‑free?
Yes, as written they’re naturally gluten‑free, which is one reason cranberry‑pecan cream cheese appetizers are recommended for mixed‑diet holiday gatherings.
How should I store leftovers?
Store stuffed celery in an airtight container in the refrigerator; they’re best within 1–2 days before the celery begins to soften.
Conclusion and call to action
You can throw together these Cranberry Pecan Cream Cheese Stuffed Celery “Snow Logs” any time you need a festive, five‑minute holiday appetizer: you mix a cranberry‑pecan cream cheese filling, pack it into crisp celery sticks, and chill until party time. Share this recipe with your readers as a light, gluten‑free option for Thanksgiving, Christmas, and New Year’s charcuterie boards, then invite them to rate the recipe, comment with their favorite twists (orange zest, walnuts, herbs, cayenne), and save or pin it so they always have an easy, pretty holiday snack ready to go.