Kasha Stuffing
Gluten-free kasha stuffing with savory onions, mushrooms, and cranberries—perfect for the holidays or cooler months. Serves 8-10.
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Cooking tools:
- Baking dish
- Skillet
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 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
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