Kasha Stuffing

  in Recipes, Side Dishes

From BHG
Serves 8-10

2 cups kasha (roasted buckwheat groats)
4 eggs, lightly beaten
2 cups boiling water
2 cups chicken broth, boiling
1/2 teaspoon salt
3 tablespoons olive oil
1 onion, chopped
1/2 lb mushrooms, chopped
5 tablespoons parsley, chopped
1/2 cup dried cranberries
1/3 cup walnuts, chopped
white pepper to taste

  1. 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 chicken broth and salt. Stir once, then simmer, covered, over moderately low heat until all the liquid is absorbed and the kasha is half cooked, about 10 minutes.
  2. Heat oil in a skillet and saute the onions about 2 minutes. Add mushrooms, raise the heat and saute for about 5 minutes, until liquid evaporates. Add parsley, cranberries and walnuts.
  3. 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. Note: To cook stuffing separately, spread in a large, greased casserole dish, cover and bake at 350 for about one hour.