The Birkett Mills

ingredients

• 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

directions

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° for 45 minutes.

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