One of the pleasures of my childhood Thanksgivings was the meat stuffing. While everyone else was making bread stuffing (often from a box), my mother always made meat stuffing from a recipe handed down for generations from my French Canadian ancestors. When it was time for seconds, the stuffing was what I went for first.
Over the years the all-meat stuffing was transformed to become a meat and bread stuffing. In prior years I have replaced the bread with rice and other grains. This year, I have transformed the recipe once again to take advantage of one of my favorite grains – buckwheat.
Buckwheat Turkey Stuffing
2 cups buckwheat, cooked
2 pounds ground turkey (ground beef or ground pork may be substituted)
2 tablespoons Goya Adobo seasoning
2 tbsp olive oil
4 cloves garlic, minced
2 large onions, diced
Prepare the buckwheat according to package directions. While this is cooking, brown the turkey in a large skillet. Mix in the seasoning.
In a separate pan, heat the olive oil. Add the garlic and onions and sauté until the onions are lightly browned.
Mix all ingredients together in a large mixing bowl. Let it cool before stuffing the turkey.
Have a great holiday!