Entrees · Vegetarian

Gluten-Free Buckwheat Stuffing

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One of my favorite holiday dishes has got to be STUFFING. It was also the one that would leave me feeling, quite literally, STUFFED. I have been making stuffing for a little over 5 years now & would always use traditional bread croutons. As per my friends & family; my stuffing was pretty darn good. I would always have second (and possibly third) servings & I would always drown in it gravy, because that’s how I like it. I would joke that I was making up for all the early years when I didn’t have “stuffing” in my life.

You see; I grew up in the tropics. Far, far away from all the “stuffing buzz”. Our Christmas dinner was abundant, but stuffing was not a staple. There was turkey (with plenty of sauce), roasted lamb, saffron rice with minced meat, several salads, bread, & great charcuterie. Yes, for some reason we Spanish people like lots of cold cuts & cheese on our Christmas dinner. And the Middle Eastern side of my dad’s family like their lamb. Dessert was always my mother’s orange blossom cake & various trays of her strawberry trifle. Yet there was no “stuffing”. Some people would place rice with minced meat inside the turkey cavity, and it would cook flawlessly, absorbing all those turkey juices. A better rice I have not tried.

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Becoming conscious about my health was not easy. But it was necessary. I still think about stuffing, and have recreated it with gluten free bread & what not. But part of cooking for me is to be inventive, creative & think outside the box in order to develop exciting new recipes. Same idea; just different ingredients for a little “twist”. Don’t be fooled by its name, there’s no “wheat” in Buckwheat. It’s not a grain; but rather a high-protein plant seed related to rhubarb. It helps lower bad cholesterol levels in your body thus making it amazing for your cardiovascular system. Buckwheat is also high in fiber & magnesium. And if you’re a honey connoisseur, you must try Buckwheat honey. Bees are drawn to fragrant buckwheat flowers & end up making rich, dark, sticky honey. Deliciousness, I tell you.

This stuffing will rock your holiday table; buckwheat is nutty, yet creamy and reminds me more of pasta than of rice. The texture is wonderful for stuffing; it just works beautifully with the dish. I added a melange of crimini & portobello mushrooms cooked in olive oil, sage, sea salt, pepper, tamari sauce & a pinch of garlic. I love to use sage or thyme or both when prepping stuffing. They smell of Christmas. For sweetness I added dry cranberries & for that crunch- your choice of chopped roasted pecans or chestnuts. I hope you enjoy this much healthier version of an old favorite as much as I do!

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Mushroom, Leek, Cranberry & Chestnut Buckwheat Stuffing

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 cup of organic buckwheat
  • 2 cups of water
  • 2 tbsp of extra virgin olive oil
  • 1-2 large leeks thinly sliced (only white and pale green parts)
  • 1 carton of crimini mushrooms
  • 1 carton of portobello mushrooms
  • 2 tbsp of tamarin sauce
  • 2-3 cloves of finely minced garlic
  • sea salt & pepper to taste
  • 3/4 cup of dried cranberries
  • 3/4 cup of either chopped roasted pecans or roasted chestnuts
  • 1 tsp of dry sage


  1. Wash & rinse the buckwheat in cold water.
  2. In a stock pot, bring 2 cups of water to a boil. Add the buckwheat & 1 tbsp of extra virgin olive oil. Cover with a lid, reduce the heat & allow to simmer for about 20 mins. Remove from the heat & let it fluff up as it cools.
  3. Bring a sauce pan to medium-high heat & add 1 tbsp of olive oil. Add the leeks & mushrooms. Season with sea salt, pepper & sage. After 10 minutes & when they’ve started to soften, add the 1-2 tbsp of tamari sauce & the minced garlic.
  4. Cook for another 5 minutes on low heat & mix it well so that the veggies don’t stick to the bottom of the sauce pan.
  5. Throw the sautéed mushrooms & leeks over the cooled buckwheat & toss around to mix.
  6. Top with dried cranberries, & chestnuts or pecans before serving. I also like to garnish with some rosemary sprigs. Voila, enjoy!!!

Relleno de Pavo con Trigo Sarraceno, Arándanos, Hongos, Puerro, y Castañas Asadas


  • 1 taza de trigo sarraceno
  • 2 tazas de agua
  • 2 dientes de ajo picados
  • 2 cucharadas de salsa Tamari o salsa de soya libre de gluten
  • 2 cucharadas de aceite de olivo extra virgen
  • 1 carton de hongos crimini
  • 1 carton de hongos portobello
  • 2 puerros grandes, cortados en rodajas finas
  • 1 cucharadita de salvia o romero
  • 3/4 de taza de arándanos secos o pasas
  • 3/4 de tazas de castañas asadas en trozos o pecans rostizados


  1. Enjuagar el trigo sarraceno con bastante agua fría.
  2. En una olla se ponen a hervir las 2 tazas de agua. Se le agrega el aceite de olivo y la taza de trigo sarraceno. Se deja hervir por 1 minuto. Se baja a fuego lento, se cubre la olla, y se deja cocinar por 20 minutos. No se olviden de moverlo para que no se pegue. Se deja enfriar.
  3. En una sartén a fuego medio se deja calentar la otra cucharada de aceite de olivo extra virgen. Cuando calienta, se le dejan caer los hongos y el puerro. Se sazonan con sal de mar, pimienta negra, y salvia o romero.
  4. Cuando ya se están poniendo suaves y cocinando (después de 8-10 minutos) se le deja caer la salsa tamari y el ajo picado muy fino. Se cocina por otros 5 minutos.
  5. Se vierte la olla con hongos y puerro sobre el trigo sarraceno y se mezclan muy bien.
  6. Antes de servirlo, le dejo caer arándanos secos y las nueces.
  7. Me gusta decorarlo con romero fresco antes de llevarlo a la mesa. Que lo disfruten!

Este plato es una excelente alternativa al relleno de pavo tradicional. El trigo sarraceno es libre de trigo y gluten (contrario al nombre). En realidad, es una semilla de una planta bajo el mismo nombre. En algunos países se le conoce como alforfón. Tiene una consistencia similar a la pasta y al arroz integral y va perfectamente bien con este plato!