Mushroom and Kasha Stuffing

• 1 cup whole buckwheat groats
• 1 egg, beaten
• 2 cups chicken stock
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 8 ounces mushrooms, sliced
• 2 tablespoons minced scallions
• 1 clove garlic, minced
• 4 tablespoons chopped parsley
• 1 teaspoon minced thyme
• 3 cups finely crumbled stale bread
• Salt and freshly ground black pepper

1. Place the groats in a small, heavy saucepan.
2. Stir in the egg to coat the grains.
3. Cook over medium high heat, stirring, until the groats are dry and separate.
4. Don't worry if some of the egg has coated the pan.
5. Add 1 1/2 cups of stock, bring to a simmer, cover and cook until the groats are just tender and the liquid is absorbed, about 20 minutes.
6. Remove from heat.
7. (This proportion of liquid to grain is smaller than recommended on the package.
8. The results are crunchy and separate, but additional moisture is picked up in the process of cooking the stuffing in the poultry and the grains will soften.)
9. Heat butter and oil in a large skillet.
10. Add the onion, saute until just beginning to soften, then add the mushrooms.
11. Saute over medium high heat until the mushrooms are beginning to brown.
12. Add the scallions, garlic, parsley and thyme.
13. Stir in the cooked kasha and the bread.
14. Moisten with the remaining one-half cup of stock.
15. Season to taste with salt and pepper.

whole buckwheat groats, egg, chicken stock, butter, vegetable oil, onion, mushrooms, scallions, clove garlic, parsley, thyme, bread, salt

Taken from cooking.nytimes.com/recipes/360 (may not work)