Buckwheat stuffing is a fantastic side dish for Thanksgiving or any time of the year. This unique stuffing is perfect for making a day in advance, allowing the flavors to meld beautifully.
This toasty, bread-free buckwheat stuffing for your Thanksgiving table can complement your classic turkey stuffing. It's a vegan option free of sausage and corn, and you'll love it.
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What is Buckwheat?
Despite its name, buckwheat isn't related to wheat. It comes from the seeds of the Fagopyrum esculentum plant. Buckwheat has a nutty flavor and soft texture when cooked, making it a naturally gluten-free option.
Also known as kasha, buckwheat is a standard Eastern European dish. Kasha Varnishkes is a traditional Jewish kasha recipe in my family for years.
I've recreated the Russian dish to be full of Thanksgiving flavor. This is the perfect bread-free stuffing stand-in for those who prefer a gluten-free diet. This dish can be prepared up to two days before serving, which can save you time during the busy holiday season
Key Ingredients
- Use Wolff's Whole-Grain Buckwheat, not the cracked varieties for the buckwheat. Kasha is available in fine, medium, and whole-grain options. Wolff's has been packaging kasha for over 100 years, and it’s what I've always used.
- Another key ingredient is farfalle pasta. Traditional Kasha Varnishkes recipes use egg noodles shaped like bow ties. I’ve replaced the egg bows with Jovial Brown Rice Farfalle, which looks the same and tastes delicious. It's both gluten and egg-free.
- The third essential ingredient is Bell's Poultry Seasoning. This seasoning blend includes rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. Bell's Poultry Seasoning is a popular spice blend in the United States, often used to enhance the flavor of poultry dishes like chicken and turkey
Why You'll Love Our Buckwheat Stuffing
- This stuffing recipe is gluten-, corn-, yeast-free, and mushroom-free, yet it's bursting with flavor!
- Despite its name, Buckwheat is 100% grain-free and is a seed harvested from a flowering plant related to rhubarb. It’s completely vegan, containing no animal products, making it a great option for various diets.
- This stuffing is a healthier alternative to traditional options, as it does not contain added sugar and contains a substantial amount of fiber.
This dish can easily be an interesting side dish for Thanksgiving. If you have gluten-free guests or those who prefer healthy options, they will appreciate the effort.
Is Roasted Buckwheat Healthy?
Buckwheat is nutrient-dense, packed with fiber, protein, vitamin E, magnesium, manganese, copper, and zinc.
Its distinct nutty flavor makes it a unique addition to any meal and a potential conversation starter at your table. While it's been a staple in my family for years, many people have not tried this versatile and healthy ingredient.
Ingredients
- For gluten-free pasta, I used Jovial Farfalle, a brown rice pasta
- Toasted Buckwheat, Wolff's whole granulated kasha
- Water or vegetable broth
- Olive oil or avocado oil
- Yellow onion
- Green bell pepper (1 medium pepper: green, red, or yellow)
- Celery
- Bell's poultry seasoning
- Coarse or kosher salt and black pepper to taste
- Fresh thyme for garnish
How To Make Buckwheat Stuffing
- Bring salted water to a boil in a medium saucepan and cook the farfalle until al dente, about 8 minutes. Drain and transfer to a bowl, then spray with oil to prevent sticking.
- Bring 2 cups of water or broth and salt to a boil in a separate small pot. Stir in the kasha (buckwheat), cover the pot, and reduce the heat to low. Cook for 10 minutes, then remove from heat and fluff with a fork.
- While the buckwheat is cooking, dice the onions, bell pepper, and celery. Heat oil in a large skillet over medium heat.
- Add the diced onion, season generously with salt, and cook until the onion starts to brown on the edges, about 5 minutes.
- Add the diced bell pepper, celery, and poultry seasoning. Cook until the onions are golden brown, and the vegetables are tender, for about 2-3 minutes.
- Add the cooked buckwheat and farfalle to the skillet with the vegetables and stir to combine. Transfer the mixture to a large mixing bowl.
- Serve the mixture in a serving dish, garnished with fresh sage and thyme leaves.
Vegan Add-Ins
To give your buckwheat stuffing a little twist, toss in some roasted squash, sweet potatoes, or Brussels sprouts. These can be roasted ahead of time, heated, and then tossed into the mixture for added flavor and texture.
Add dried cranberries and toasted pecans to enhance the dish with a touch of sweetness and crunch. Roasted pumpkin seeds are also a great option for added texture and flavor. Just mix these add-ins into the final mixture before serving.
Storing and Reheating
You can prepare this dish ahead of time. For convenience, cook it on Tuesday if you're planning for Thanksgiving. Once fully cooked, let it cool completely, transfer it to an airtight container, and store it in the refrigerator.
Place the stuffing in a casserole dish an hour before serving and cover it tightly with aluminum foil. Heat in a 350°F oven for about 30 minutes until warmed through. Serve hot.
If you need to freeze the dish, do so in an airtight container. It can be frozen for up to a month or two. When ready to use, thaw in the refrigerator overnight before reheating.
Summary
Whether you call it dressing, stuffing, or simply pilaf, this buckwheat stuffing is a great alternative to traditional stuffing recipes. It is vegan, gluten-free, and dairy-free, making it a healthy choice for various dietary needs.
Buckwheat, also known as kasha, is the seed of a plant related to rhubarb. It's a healthy ingredient that can be boiled to create a nutritious and filling dish rich in fiber. You can even enjoy kasha in a bowl as a cereal substitute, with or without milk.
This stuffing can be prepared a day or two in advance, stored in the refrigerator, and reheated when needed, making it a convenient option for meal planning.
Combining kasha with brown rice pasta, vegetables, and Bell's poultry seasoning creates a unique and flavorful stuffing that can easily replace traditional stuffing on your plate.For another buckwheat recipe, check out Buckwheat with Fried Onions.
More Thanksgiving Recipes
- Oven Roasted Vegetable Medley with Garlic
- Roasted Broccoli and Carrots
- Roasted Sweet Potatoes
- Oven Roasted Spaghetti Squash
- Whipped Sweet Potatoes
- 11 Great Virgin Drinks for Thanksgiving in 2023
- Best Paleo Thanksgiving Recipes for 2023
- Gluten and Dairy-Free Desserts for Thanksgiving
- The Best Keto Pumpkin Muffins
- Best Ways To Cook Green Beans
- Steamed Broccoli and Carrots
- Roasted Russet Potatoes
FAQ
Kasha is essentially buckwheat groats that have undergone a roasting process, while Raw Buckwheat Groats are groats that remain untouched by heat. The two vary in color and scent. Kasha has a deep reddish-brown hue and a roasted aroma, setting it apart from Raw Buckwheat Groats.
To cook buckwheat for stuffing, start by rinsing the buckwheat thoroughly under cold water to remove any residue. Then, combine the rinsed buckwheat with water or broth in a saucepan. Bring it to a boil, reduce the heat to low, cover, and simmer for 10 minutes until the buckwheat has absorbed the liquid. Fluff it with a fork before using it in this stuffing recipe.
Bell's poultry seasoning contains all the flavors of Thanksgiving: rosemary, oregano, sage, ginger, thyme, marjoram, and pepper. It is all-natural and tastes like stuffing!
A good healthy stuffing alternative for Thanksgiving can be made using buckwheat, brown rice pasta, and seasoned vegetables. Try this Buckwheat Stuffing recipe.
"📖 Recipe"
Buckwheat Stuffing Recipe
Ingredients
- 1 cup Jovial brown rice farfalle, or other gluten free pasta
- 1 cup toasted buckwheat, rinsed try Wolff's brand whole granulated kasha
- 2 cups Water or vegetable broth
- 3 tablespoons olive oil
- 1 cup diced onions (1 medium)
- ½ cup diced green bell pepper (½ pepper)
- 1 cup diced celery (2 stalks)
- 1 teaspoon Bell's poultry seasoning
- Coarse sea salt and black pepper to taste
- Fresh thyme for garnish
Instructions
- Bring salted water to a boil in a medium saucepan and cook the farfalle until al dente, about 8 minutes. Drain and transfer to a bowl, then spray with oil to prevent sticking.
- Bring 2 cups of water or broth and salt to a boil in a separate small pot. Stir in the kasha (buckwheat), cover the pot, and reduce the heat to low. Cook for 10 minutes, then remove from heat and fluff with a fork.
- While the buckwheat is cooking, dice the onions, bell pepper, and celery. Heat oil in a large skillet over medium heat.
- Add the diced onion, season generously with salt, and cook until the onion starts to brown on the edges, about 5 minutes.
- Add the diced bell pepper, celery, and poultry seasoning. Cook until the onions are golden brown, and the vegetables are tender, for about 2-3 minutes.
- Add the cooked buckwheat and farfalle to the skillet with the vegetables and stir to combine. Transfer the mixture to a large mixing bowl.
- Serve the mixture in a serving dish, garnished with fresh sage and thyme leaves.
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