1 cup kasha (medium or coarse)
1 egg or egg white, slightly beaten
1/4 cup butter or margarine
1 cup each chopped onion and celery
2 cups chopped unpeeled apples
1/2 tsp. ground sage
2 cups hot chicken or turkey broth
Salt and pepper to taste

Combine kasha and egg or egg white. Heat heavy skillet or pan (with tightly fitting lid); sear kasha until egg is cooked (2-3 minutes); remove from pan. Add butter to same pan; saute onion, celery and apples; season with sage. Return Kasha to pan and carefully add boiling broth; reduce heat and simmer, covered, until liquid is absorbed (8-11 minutes). Adjust seasonings. Cool thoroughly before stuffing poultry. Or bake separately in covered casserole at 350° for 45 minutes.