Buckwheat with Turkey Recipe

Buckwheat with turkey is a delicious, wholesome dish packed with protein, fibre, and earthy flavours. This recipe brings together tender turkey, nutty buckwheat, and a rich, creamy mushroom sauce for the ultimate comfort meal. Whether you're looking for a quick family dinner or a rustic dish to impress guests, this one-pot meal delivers both simplicity and sophistication.

The History and Benefits of Buckwheat

Despite its name, buckwheat isn’t related to wheat at all. It’s a naturally gluten-free seed, often mistaken for a grain, and has been a staple in Eastern European and Asian cuisines for centuries. Historically, buckwheat was a go-to ingredient for hearty meals in Russia, Poland, and Japan, where it was prized for its high nutritional value and resilience in poor soil conditions.

Buckwheat is a fantastic source of plant-based protein, rich in essential amino acids like lysine, which is often lacking in other grains. It's also packed with fibre, antioxidants, and minerals like magnesium, which supports heart health. Plus, its low glycaemic index makes it a great choice for maintaining steady blood sugar levels. If you’re looking for an alternative to rice or pasta, buckwheat is a nutritious and delicious option.

Where to Buy Buckwheat and How to Store It

In the UK, buckwheat has become increasingly popular, making it easier to find in supermarkets. If you're looking for green (raw) buckwheat, you can check major stores like Tesco, Asda, Lidl, and Aldi.

For the more traditional roasted buckwheat (kasha), Eastern European stores such as Lituanica, Dacha, Mama Nasha, and Polish Euro Sklep are great places to shop. In fact, almost all Eastern European stores carry a variety of buckwheat, sometimes at better prices than mainstream supermarkets. Reliable brands include Makfa and Uvelka, which offer good quality buckwheat at prices starting around £4.00 per kg. Some stores also sell buckwheat in convenient cooking bags, making it even easier to prepare.

When buying buckwheat, ensure it is dry and free from any unpleasant smells. To store it properly, keep it in an airtight container in a cool, dry place. If you want to extend its shelf life, you can refrigerate or freeze it to prevent it from going rancid.

How to Cook Buckwheat with Turkey in a Clay Pot – The Traditional Way

We start by heating butter in a skillet and browning the turkey pieces. Remove the meat, then sauté chopped carrots, onions, and garlic in the same pan with more butter until soft. Return the turkey to the skillet, add frozen mushrooms or wild mushrooms (if you come across some!), the remaining butter, and cooking cream. Season with salt and pepper, stirring everything until well coated in the creamy sauce.

Prepare clay pots (or a Dutch oven) and divide the turkey and vegetable mixture between them, leaving space for buckwheat to expand. Rinse the buckwheat, then add it on top with a splash of water, a pinch of salt, and a bay leaf. Place the clay pots in a cold oven, then set it to 180°C (350°F) and bake for 40-50 minutes, adding water if needed. Once done, turn off the oven and let the dish rest for 15 minutes before serving. This slow-baked method enhances the flavours, making the turkey tender and the buckwheat rich and aromatic.

How to Serve Buckwheat with Turkey

This dish is best served hot. If you used mini clay pots then you can serve the dish straight from the pot. If cooked in Dutch oven, then simply arrange it on the nice place. Don't forget to garnish with freshly chopped parsley or dill for a pop of freshness.

For side dishes, consider:

• Pickled Vegetables – A side of pickles or sauerkraut or cherry marinated tomatoes adds a tangy contrast to the creamy sauce.
• Fresh Salad – A light cucumber and tomato salad with a simple olive oil dressing balances out the richness.
• Rustic Bread – A slice of crusty sourdough or rye bread is perfect for soaking up the sauce.

Buckwheat with turkey in a creamy mushroom sauce is a perfect combination of healthy and indulgent. It’s easy to prepare, packed with nutrients, and full of comforting, earthy flavours. Whether you’re new to buckwheat or a long-time fan, this dish is sure to become a favourite in your home.

Other Ways to Make Buckwheat with Turkey – Easy Adaptations

Buckwheat with turkey is not only delicious but also incredibly versatile. This dish combines lean protein from turkey, rich creaminess, and the earthy goodness of buckwheat and mushrooms, creating a perfectly balanced meal. The best part? You can easily tweak the recipe to suit your taste or use whatever ingredients you have on hand. Here are a few variations to try:

Vegetarian Option: Skip the turkey and replace it with chickpeas or hearty mushrooms for a plant-based twist. Chickpeas provide plenty of protein and a satisfying texture, while a mix of mushrooms keeps the dish rich and flavourful.

Wild Mushroom Upgrade: If you have access to wild mushrooms like porcini, chanterelles, or boletus, use them to enhance the dish with a deep, earthy taste. You can also use dried wild mushrooms, which are available in most Eastern European grocery stores. Just soak them in warm water before cooking to bring out their intense, umami-rich flavour.

Chicken Swap: No turkey? No problem. Chicken thighs or breast work just as well, offering a similar texture with a slightly milder taste. For a heartier alternative, try pork, veal, or even tender cuts of beef.

Traditional Offal Twist: For a rich and authentic take, consider using chicken hearts, pork liver, or beef liver instead of turkey. These ingredients bring a deep, savoury flavour that many Eastern European kitchens have cherished for generations.

Boosting the Flavour: Add smoked paprika for a hint of smokiness, or sweet paprika for a more vibrant colour and mild spice. Aromatic herbs like thyme, coriander, or rosemary also pair beautifully with turkey and mushrooms. If you want a touch of warmth, try white or rose pepper for a subtle peppery kick.

This buckwheat with turkey dish is all about comfort and adaptability—no matter how you prepare it, the combination of buckwheat, mushrooms, and a creamy sauce will always be a winning meal!

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Buckwheat with Turkey

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Buckwheat with turkey in a creamy mushroom sauce is a hearty, traditional dish baked in a clay pot for deep, rich flavours. Tender turkey, earthy wild mushrooms, and nutty buckwheat come together in a buttery, savoury cream sauce. This comforting one-pot meal is perfect for a cosy family dinner or a taste of authentic Russian cuisine.

Ingredients

• 300 – 320 gr dry buckwheat (allow around 70-80gr of dry buckwheat per adult portion). – see additional info in notes
• 400 gr turkey breast meat or turkey thighs, cut into fork sized bites
• 1 carrot, grated
• 1 onion, chopped
• 3-4 garlic cloves, minced or sliced
• 3 knobs of creamy butter, unsalted
• 100 – 200 gr mushrooms: champignons fresh or frozen would work. If come across wild forest mushrooms – add them, it would elevate the taste 100X. Amount of mushrooms depends on personal taste. Allowing 25-50gr per person would be golden middle.
• 200 ml cooking cream
• bay leaves – if cooking in personal oven pots, put 1 bay leaf into each pot. If cooking in large pot or Dutch oven, put 3-4 bay leaves in total. I do not suggest to double bay leaves amount if you are doubling other ingredients amount – still 4 would be enough
• pinch of salt
• pinch of ground pepper
• splash of water

Instructions

1. Heat 1 knob of butter in a large skillet until it is melted. Add turkey pieces and brown a bit. Remove the meat from skillet and set aside, but leave the butter juices in the skillet.
2. Place chopped carrot, onion and minced or sliced garlic into the skillet, add more another third of butter and sauté vegetables for 5-10 minutes until tender.
3. Return meat to the skillet, throw in the frozen mushrooms and add final third of butter. Pour in cooking cream. Salt the vegetables and meat, add peppercorns or grounded pepper. Stir all very well until combined and covered in butter-cream sauce.
4. Prepare the clay pots or other oven safe dish. If using clay pots, oven should not be heated beforehand, otherwise the pots could crack. Divide the turkey and vegetables between the pots or place the mixture into the oven dish (Dutch oven, or other heavy-based dish), cover with cream sauce – do not forget to leave the space for buckwheat, and it would double it’s size while cooking.
5. Rinse the buckwheat with cold water, place buckwheat into the pots, add splash of water, pinch of salt and bay leaf on top.
6. Send dish to the oven. Cook for 40-50 minutes on 180C. Check the pots/oven dish time to time and add more water if buckwheat seems to be dried out but not yet ready cooked.Turn off the heat and leave in the oven for 15 minutes before serving

Notes

• Please note, that for this recipe I used roasted buckwheat, not the raw green. Roasted buckwheat can be bought in any Eastern-European grocery stores. Raw green buckwheat is usually sold in Tesco, Aldi or Lidl, it tastes slightly differ from roasted buckwheat.