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Kasha Stuffing for Chicken or Veal


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


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.  


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


Styling and Photography by Jennifer E. (Bitton) Chetrit