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Recipe by Nitra Ladies Auxiliary

Kasha Stuffing for Chicken or Veal

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Kasha Stuffing for Chicken or Veal
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg
30 Minutes
Diets
- Gluten Free

Here’s how to prepare a hearty, filling gluten-free stuffing that pairs excellently with chicken or veal.

Ingredients

Main ingredients

  • 1 egg, beaten lightly

  • 1 cup uncooked kasha

  • 2 cups boiling water or Manischewitz Chicken Broth

  • 2 tablespoons oil or margarine

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 pound mushrooms, sliced

  • 1 small onion, chopped

  • 2 tablespoons oil

  • 1 chicken, quartered

Directions

Prepare the Kasha

1.

Combine egg and kasha and stir until kasha is coated.

2.

Place in skillet and toast kasha over high heat for two to three minutes.

3.

Add boiling liquid, margarine and seasoning.

4.

Cook, covered, over low heat for 15-20 minutes.  

Sauté the Mushrooms

1.

Sauté mushrooms and onion in oil until golden.

2.

Combine mushrooms with kasha, mixing well.  

Stuff

1.

Lift skins of chicken and place two tablespoons of stuffing onto each quarter under skin.

Credit

Styling and Photography by Jennifer E. (Bitton) Chetrit

Recipe tags

buckwheat complete meal ideas complex carbs gluten-free stuffing kasha mushrooms Shabbos simple stuffed chicken stuffing
Kasha Stuffing for Chicken or Veal

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