Much of the starch in buckwheat is fiberlike “resistant starch,” which helps reduce blood sugar levels both during and long after meals. Instead of traditional stuffings, this buckwheat dish will not only help keep blood sugar levels from soaring, but is also gluten-free, making it a good side for people who have trouble digesting gluten.
Buckwheat Stuffing
Ingredients
- 1 cup kasha (medium or coarse)
- 1 egg white, slightly beaten
- ¼ cup butter or margarine
- 1 cup each chopped onion and celery
- 2 cups chopped unpeeled apples
- ½ teaspoons ground sage
- 2 cups hot chicken or turkey broth
- Salt and pepper to taste
Preparation
- Combine kasha and egg white.
- Heat heavy skillet or pan (with tightly fitting lid); sear kasha until egg is cooked (2-3 minutes); remove from pan.
- Add butter to same pan; sauté onion, celery and apples; season with sage.
- Return kasha to pan and carefully add boiling broth; reduce heat and simmer, covered, until liquid is absorbed (8-11 minutes). Adjust seasonings.
- Cool thoroughly before stuffing turkey or bake separately in covered casserole at 350° for 45 minutes.
What side dishes are you planning to serve on Thanksgiving?
