Side Dishes: Apple Kasha Stuffing

Savory and sweet!

Serves: 6 cups


  • 1 cup Wolff's Kasha (Medium)
  • 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


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