* 2 cups fine kasha (roasted buckwheat groats)
* 4 large eggs, lightly beaten
* 2 cups boiling water
* 2 cups chicken broth, boiling
* 1/2 cup tsp salt
* 3 Tbsp vegetable oil
* 1 onion, chopped
* 1/2 lb fresh mushrooms, coarsely chopped
* 5 Tbsp fresh flat parsley, cut into ribbons
* 1/2 cup dried cranberries/craisins
* 1/3 cup walnuts, chopped
* Ground white pepper to taste
Put kasha in bowl and add 1/2 of the beaten eggs, stirring until eggs are absorbed.
Turn into a cold skillet and slowly heat, stirring frequently, until kasha grains are dry and separate and just beginning to brown.
Pour in boiling water, boiling chicken broth and salt.
Stir once, then simmer, covered, over moderately low heat until all the liquid is absorbed and the kasha is half cooked, about 10 minutes.
Heat oil in skillet and slowly saute the onion until they begin to soften, do not brown.
Add mushrooms, raise the heat and saute for a minute or two, until liquid evaporates.
Toss in parsley, craisins and walnuts.
Combine sauteed onion and mushroom mixture with kasha and stir.
Taste and adjust seasoning with salt and pepper.
Stir in remaining beaten eggs.
Store in refrigerator and just before roasting stuff into a 10 to 15 pound turkey and cook according to package directions.
Recipe courtesy of Better Recipes