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Buckwheat Dressing

Buckwheat Dressing or Stuffing

Course Side Dish
Cuisine Gluten Free, Holiday, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8


  • 1 Cup Buckwheat
  • 2 Cups Mushroom Broth
  • 1 Tbsp Olive oil
  • 1 Medium Onion, finely diced
  • 2 Ribs Celery, finely diced About 1 cup
  • 1 Clove Garlic, minced
  • 100 Grams Chestnuts, chopped
  • 1 Tsp Sage, dried
  • 1/2 Tsp Thyme, dried
  • 1/2 Tsp Marjoram, dried
  • 1/4 Tsp Salt Or more to taste
  • 1/8 Tsp Pepper Or more to taste
  • Fresh sage leaves For garnish
  • 1 Tsp Olive oil To fry sage leaves

Variation: Adding Bread

  • 1/2 Loaf Bread, 2-3 days old Gluten free if preferred
  • 1/2 Cup Mushroom broth


  1. Pick over buckwheat and remove any small stones.  Rinse and drain.  Add mushroom broth and buckwheat to a medium saucepan and cook on medium until most of the water is absorbed.  Turn off heat, cover and let sit covered until all the water is absorbed, about 20 minutes.  

    While buckwheat is cooking, heat olive oil in a medium saucepan.  Add onion, celery and garlic.  Cook a few minutes until vegetables are soft and getting some colour.  Add spices, chopped chestnuts, cooked buckwheat and dried cranberries.  Taste for seasoning and add more salt and pepper if needed.  

    Heat 1 tsp oil in small pan and quickly fry sage leaves.  Sprinkle on top.  

Variation: Adding Bread

  1. Preheat oven  to 350 degrees.  Cut bread into small cubes and add into mixture.  Pour extra broth in and mix well. Press into oven proof casserole dish or pan.  Bake for 30 minutes.