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Here’s how to prepare a hearty, filling gluten-free stuffing that pairs excellently with chicken or veal.
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
Combine egg and kasha and stir until kasha is coated.
Place in skillet and toast kasha over high heat for two to three minutes.
Add boiling liquid, margarine and seasoning.
Cook, covered, over low heat for 15-20 minutes.
Sauté mushrooms and onion in oil until golden.
Combine mushrooms with kasha, mixing well.
Lift skins of chicken and place two tablespoons of stuffing onto each quarter under skin.
Styling and Photography by Jennifer E. (Bitton) Chetrit
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