Kasha Stuffing

  in Gluten-Free, Recipes, Side Dishes, Vegan

Serves 8-10

2 cups kasha (roasted buckwheat groats)
4 eggs, lightly beaten, divided
4 cups chicken or vegetable broth, boiling
1/2 teaspoon sea salt
4 tablespoons butter or olive oil
1 medium yellow onion, chopped
1 tablespoon dried sage
1 stalk celery, finely chopped
1/2 lb cremini mushrooms, chopped
1/4 cup parsley, chopped
1/2 cup dried cranberries
1/3 cup walnuts, chopped

  1. Put kasha in a bowl and add half of the beaten eggs; stir together vigorously for about 1 minute. Pour into a cold skillet and slowly heat, stirring frequently, until kasha grains are dry and separated and just beginning to brown. Carefully pour in boiling broth and add the salt. Stir and cook, covered, over low heat until liquid is absorbed, about 15 minutes. Turn off heat.
  2. Heat butter or olive oil in another skillet over medium heat. Add the onions, celery, and sage and season with salt: sauté about 5 minutes. Add mushrooms, season with salt, and raise the heat to medium high. Cook for about 8 minutes until most of the mushroom liquid evaporates. Stir in parsley, cranberries and walnuts.
  3. Combine the mushroom mixture with kasha and stir. Taste and adjust seasoning with salt and pepper. Stir in remaining beaten eggs. At this point you can refrigerate and just before roasting, stuff some into a turkey. To cook the stuffing separately, spread in a large, greased casserole dish, cover and bake at 350°F for about 1 hour.