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Buckwheat stuffing is a great side dish for Thanksgiving or any time of the year. This is a different kind of stuffing that is a great dish you can make a day in advance.
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- What You Need
- Why You'll Love Our Buckwheat Stuffing
- Is Buckwheat Healthy?
- What You Need
- Instructions
- Vegan Add-Ons
- Storing and Reheating
- Summary
- More Thanksgiving Recipes
- FAQ
- "📖 Recipe"
For the Thanksgiving table, toasty buckwheat gluten-free stuffing can be served alongside your classic turkey stuffing. This is a vegan stuffing that is sausage and corn-free and you're going to love it.
Despite its name, buckwheat is not related to wheat. It is the seed of the fa*gopyrumesculentumplant. It has a nutty flavor and a soft texture when cooked. Buckwheat is gluten-free.
You can make this dish up to 2 days in advance of serving.
Also known as kasha, buckwheat is a standard Eastern European dish. Kasha Varnishkes is a traditional Jewish kasha recipe that's been in my family for years. I have recreated the original to be gluten-free and full of Thanksgiving flavor. This is the perfect stuffing stand-in for those of us who prefer a gluten-free diet.
What You Need
All of these items are available at Whole Foods Market.
For the buckwheat: buy whole-grain buckwheat, not the cracked varieties. Kasha is available as fine, medium, and whole grain. Wolff's has been boxing kasha for over 100 years that's what I've always used.
The other product mentioned here is farfalle pasta. Egg noodles in the shape of bowties are used in the traditional kasha varnishkes recipe. I have replaced the egg bows with Jovial brown rice farfalle. It looks the same and tastes good. It is gluten and egg-free.
The third item I use is Bell's Poultry Seasoning. This is a blend of seasonal flavors including rosemary, oregano, sage, ginger, marjoram, thyme, And pepper.
Bell's Poultry Seasoning is a popular spice blend used in cooking in the United States. It's designed to enhance the flavor of poultry dishes, such as chicken and turkey.
It has all of the traditional stuffing flavors so I use it to flavor this dish. You can pick it up at your local grocery store.
Why You'll Love Our Buckwheat Stuffing
- This stuffing recipe is gluten-free, corn-free, yeast-free, mushroom-free, and full of flavor!
- Buckwheat is a seed harvested from a flowering plant related to rhubarb.
- Despite its name, buckwheat is 100% grain-free.
- This recipe is vegan and contains no animal products.
- Buckwheat Stuffing has no added sugar and 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 Buckwheat Healthy?
Nutrient-dense buckwheat is a good source of nutrients such as fiber, protein, vitamin E, magnesium, manganese, copper, and zinc.
Buckwheat has a distinct nutty flavor and it could be a conversation piece on your table. We've been eating this my whole life, but most people have never tried it.
What You Need
- Buckwheat
- Gluten-free pasta, I used Jovial Farfalle, a brown rice pasta
- Water or vegetable broth
- Olive oil or avocado oil
- Onion
- Green bell pepper (1 medium pepper: green, red, or yellow)
- Celery
- Bell's poultry seasoning
- Kosher salt and black pepper to taste
- Fresh thyme for garnish
Instructions
- In a medium saucepan, cook the farfalle in salted boiling water until al dente, about 8 minutes. Drain and pour into a bowl. Spray with a little oil so the noodles don't stick together.
- In a separate small pot, bring 2 cups of water or broth and salt to a boil. Add kasha; cover pot and reduce to low heat. Cook for 10 minutes and remove the pot from the heat. Fluff with a fork.
- While the buckwheat is cooking, prep your vegetables by dicing the onions, peppers, and celery.
- Heat oil over medium heat in a large skillet. Add onions; season generously with salt. Cook for about 5 minutes or until the onion starts to brown on the edges.
- Add diced peppers, celery, and poultry seasoning. Cook until the onions are golden brown, another 2 or 3 minutes. Pour the vegetables into a large mixing bowl.
- Add the cooked buckwheat and farfalle to the vegetables; stir.
- Transfer the buckwheat mixture to a serving dish.
- Garnish with sage and thyme leaves.
Vegan Add-Ons
To give your buckwheat stuffing a little twist, you can also toss in some roasted squash, roasted sweet potatoes, or roasted Brussels sprouts.
Dried cranberries and toasted pecans would give the dish a sweeter and crunchier taste. Roasted pumpkin seeds would work too.
Storing and Reheating
You can make this dish ahead of time. For Thanksgiving, you can cook this on Tuesday before the big day. Once cooked, allow it to cool completely, then store it in an airtight container in the refrigerator.
An hour before serving the meal, place the stuffing in a casserole dish and cover it tightly with aluminum foil.
Place in a 350-degree oven for about 30 minutes. Serve hot.
You can freeze this dish for a month or two in an airtight container.
Summary
Buckwheat, also called kasha, is the flower of a plant similar to rhubarb. It can be boiled and makes a healthy and filling dish with lots of fiber in it. You can even eat the kasha in a bowl in place of cereal, with or without milk.
Whether you call it dressing, stuffing, or simply a pilaf, this buckwheat side dish is a wonderful addition to any meal where you would typically have a wheat-based dish. It is vegan, gluten-free, and dairy-free.
A good healthy stuffing alternative, buckwheat stuffing can be made a day or two ahead, kept refrigerated, and heated when needed.
Buckwheat stuffing is a unique stuffing recipe. Kasha is a bit unusual to use for stuffing but it tastes great. Mixed with brown rice pasta, veggies, and Bell's poultry seasoning, this recipe makes a fun side dish that can easily replace the stuffing on your plate.
For another buckwheat recipe, check out Buckwheat with Fried Onions.
More Thanksgiving Recipes
- Roasted Broccoli and Carrots
- Oven Roasted Cauliflower and Carrots
- Roasted Sweet Potatoes
- Oven Roasted Spaghetti Squash
- Paleo 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
FAQ
What is the difference between buckwheat and kasha?
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.
How can I cook buckwheat for stuffing?
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.
What is Bell's Poultry Seasoning?
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!
What is a good healthy stuffing alternative for Thanksgiving?
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 for Thanksgiving
Felice Kaufman
Enhance Your Thanksgiving feast with Buckwheat Stuffing. Made with roasted buckwheat, gluten-free pasta, veggies, and poultry seasoning, the stuffing is so delicious as well as gluten and dairy-free.
3
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
0 minutes mins
Total Time 30 minutes mins
Course Side Dish, Sides
Cuisine American
Servings 6 servings
Calories 212.7 kcal
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
In a medium saucepan, cook the farfalle in boiling water until al dente (cooked through, but not mushy). Drain and toss with a little oil so it doesn't stick.
In a separate small pot, bring 2 cups of water or broth and salt to a boil. Add kasha; cover pot and reduce to low heat.
While the buckwheat is cooking, prep your vegetables by dicing the onions, peppers, and celery.
Heat oil over medium heat in a large skillet. Add onions; season with salt. Cook for about 5 minutes or until the onion starts to brown on the edges.
Add diced peppers and celery. Cook until the onions are golden brown, another 2 or 3 minutes. Pour the vegetables into a large mixing bowl.
Add the cooked buckwheat and farfalle to the vegetables; stir.Season with salt and pepper.
Notes
You can make this dish two days before Thanksgiving. Place it in a casserole dish and cover it with aluminum foil to reheat.
For gluten-free pasta, I used Jovial farfalle. Its made with brown rice and water. It tastes great! You can use any pasta you like.
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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