Buckwheat stuffing is a flavorful addition to your Thanksgiving table. Made with roasted buckwheat, gluten-free pasta, vegetables, and poultry seasoning, it’s a dish that’s both simple and a little unexpected. It’s vegan, gluten-free, and dairy-free, so everyone can enjoy 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 and is naturally gluten-free. When cooked, it has a nutty flavor and soft texture.
Also called kasha, buckwheat is a key food in Eastern European cooking. In my family, we’ve made Kasha Varnishkes for years, a traditional dish with bowtie pasta and caramelized onions.
I’ve taken that classic and given it a holiday twist. This version is full of flavor and makes the perfect bread-free stuffing for anyone avoiding gluten. You can make it up to two days ahead, which really helps during a busy cooking week.
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 we'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, used to season chicken and turkey dishes.
Why You'll Love Our Buckwheat Dressing
- This stuffing recipe is gluten-free, corn-free, and east-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 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.
Buckwheat stuffing can 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. 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, 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.
Flavor 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, roasted garlic, or toasted pecans to add sweetness and crunch. Roasted pumpkin seeds are also a great option for added texture and flavor.
Just mix any of these add-ins into the final mixture before serving.
Storing and Reheating
This dish is easy to make ahead. If you're planning for a holiday meal, cook it on Tuesday and keep it in the fridge until Thursday. Let it cool completely, then transfer to an airtight container and refrigerate.
Before serving, place the stuffing in a casserole dish and cover it with foil. Reheat in a 350°F oven for about 30 minutes, or until hot all the way through.
To freeze, use an airtight container. It will keep well for 1 to 2 months. When you're ready to serve, thaw it in the fridge overnight and reheat as directed.
Summary
Whether you call it stuffing, dressing, or pilaf, this buckwheat dish is a great alternative to the classic version. It’s vegan, gluten-free, and dairy-free—perfect for anyone with food restrictions or looking for a lighter side.
Buckwheat, or kasha, comes from a plant related to rhubarb. It’s not a grain, but it cooks like one. High in fiber and full of flavor, buckwheat is hearty enough to stand on its own. You can even eat it like cereal, with or without milk.
This stuffing can be made ahead, stored in the fridge, and reheated when you’re ready to eat. It’s a great make-ahead dish that saves time during busy weeks.
With kasha, brown rice pasta, sautéed vegetables, and Bell’s poultry seasoning, you have a tasty side dish. It goes well with almost any meal.
For another buckwheat recipe, try Buckwheat with Onions.
FAQ
Kasha is simply roasted buckwheat groats. Raw buckwheat groats haven’t been roasted and are lighter in color with a mild, almost grassy scent. Kasha has a darker, reddish-brown color and a nutty, toasted aroma. Both come from the same plant, but roasting gives kasha its rich flavor and deeper color.
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!
Buckwheat stuffing is a gluten-free side dish made with roasted buckwheat, also called kasha. It's combined with vegetables, pasta or rice, and simple seasonings like onions, garlic, and herbs. Instead of bread, it uses buckwheat for a nutty flavor and soft texture. It's a good choice for anyone avoiding gluten or looking for a new take on stuffing.
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.
