Buckwheat Stuffing Recipe
Buckwheat stuffing is a great side dish made with roasted buckwheat, gluten-free pasta, vegetables, and poultry seasoning. It’s naturally gluten-free and dairy-free, full of flavor, and works with turkey, chicken, or even as a meal on its own.
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
- salt and black pepper to taste
- fresh thyme leaves for garnish
Instructions
- Bring a medium pot of salted water to a boil and cook the farfalle until al dente, about 8 minutes. Drain, transfer to a bowl, and spray lightly with oil so the pasta doesn’t stick.
- In a separate small pot, bring 2 cups of water or broth and a pinch of salt to a boil. Stir in the buckwheat kasha, cover, and reduce the heat to low. Cook for 10 minutes, then take it off the heat and fluff with a fork.
- While the kasha cooks, dice the onions, bell pepper, and celery. Heat oil in a large skillet over medium heat.
- Add the onions, season well with salt, and cook until they brown on the edges, about 5 minutes. Add the bell pepper, celery, and poultry seasoning. Cook for another 2 to 3 minutes until the vegetables are tender and the onions turn golden.
- Transfer the cooked vegetables to a large bowl. Stir in the kasha and farfalle until everything is mixed.
- Serve with fresh thyme leaves.
Notes
Reheating
This dish keeps well, which makes holiday prep easier. Cook it on Tuesday, let it cool, and store it in the fridge in an airtight container.
When you’re ready to serve, spread the stuffing in a casserole dish and cover it with foil. Warm it in a 350°F oven for about 30 minutes, or until it’s hot in the center.
To freeze, pack the stuffing in an airtight container. It will keep for 1 to 2 months. Thaw it in the fridge overnight, then reheat the same way.
Nutrition
Calories: 212.7kcalCarbohydrates: 31.5gProtein: 5.6gTotal Fat: 8.2gSaturated Fat: 1.2gSodium: 16mgPotassium: 259.4mgFiber: 4.1gSugar: 1.9gNet Carbohydrates: 27.4g
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