260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Oryana Natural Foods Market

Kasha Stuffing

November 1, 2011, 4:11 pm

From BHG

2 cups kasha (toasted buckwheat groats)
4  eggs, beaten
2 cups boiling water
2 cups chicken or vegetable broth, boiling
1/2  teaspoon salt
3 tablespoons vegetable oil
1 onion, chopped
1/2 lb fresh mushrooms, coarsely chopped
1/4 cup chopped parsley
1/2 cup dried cranberries
1/3 cup walnuts, chopped
white pepper to taste

Put kasha in bowl and add 1/2 of the beaten eggs, stirring until eggs are absorbed. Turn into a cold skillet and slowly heat, stirring frequently, until kasha grains are dry and separate and just beginning to brown. Pour in boiling water, boiling broth and salt. Stir once, then simmer, covered, over low heat until all the liquid is absorbed and the kasha is half cooked, about 10 minutes. Meanwhile, heat oil in skillet and  saute the onion until softened but not browned. Add mushrooms, raise the heat and saute for a minute or two, until liquid evaporates. Toss in parsley, cranberries and walnuts. Combine sauteed onion and mushroom mixture with kasha and stir. Taste and adjust seasoning with salt and pepper. Stir in remaining beaten eggs. Store in refrigerator and just before roasting stuff into a 10 to 15 pound turkey and cook according to package directions. Or spread in a greased casserole dish and bake, covered, for 45 - 60 minutes at 350.