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2 cups kasha
Place kasha in a medium bowl and add the beaten egg and salt. Set aside.
Heat oil or margarine in 10" skillet until hot and add onion, celery, carrots and mushrooms. Sauté lightly.
Add kasha mixture and broth. Cover and cook over low flame for 15 minutes. At end of cooking time, add parsley.
Stuff into veal or can also be used for turkey. Cook for one hour at 350°F.
Poster's Notes:
Posted by Norm Sherman
Nutritional Info Per Serving: N/A
1 egg beaten
1-1/2 tsp. salt
1/4 oil or margarine
1 large onion, diced
1/2 cup celery
1/2 cup diced carrots
1/2 cup mushrooms
4 cups chicken broth
1/2 tsp. parsley
1/2 tsp. tarragon (optional)
1/2 tsp. nutmeg (optional)
I cook this stuffing in a Pyrex pan for one hour and do not stuff the turkey cavity.