Title: Savory Kasha Stuffing for Poultry
Categories: Poultry Stuffing Ceideburg
Yield: 1 Serving

1	c	Buckwheat groats
1		Egg (slightly beaten)
2	c	Boiling water
3		Strips bacon (cut in pieces)
4	tb	Butter
1	md	Onion (chopped)
1		Clove garlic (minced)
1/2		Green pepper (chopped)
1/4	lb	Mushrooms (chopped)
1	ts	Oregano
1/2	ts	Sage
		Salt and freshly ground pepper

Kasha is frequently called buckwheat groats. It is made from buckwheat grain and then roasted, which gives it a delicious nut-like flavor. Aside from being a tasty stuffing for poultry, this recipe makes an excellent side dish in place of rice, potatoes, or noodles. So if you have any stuffing left over, be sure to refrigerate it and save for a future meal.

Mix the groats with beaten egg, then add to frying pan over high heat. Stir constantly until grains separate. Now add the briskly boiling water, cover pan, reduce heat, and simmer for 30 minutes.

Meanwhile, fry bacon in another large frying pan. When bacon is lightly browned, push to one side and add butter. Let this sizzle and add onion, garlic , green pepper, and mushrooms. Stir well while they are cooking so that they do not become too brown. Add oregano, sage, and salt and pepper. Reduce heat and add the cooked groats. Mix well, adjust seasoning, and remove from heat.

This is enough for a small roast chicken and more than enough for 2 Cornish game hens. Increase ingredients for goose.

From "Meat" by the Lobel Brothers, edited by Alice Richardson. Hawthorne Books Inc., New York, 1971.

Posted by Stephen Ceideburg December 18 1990.

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