Rye Bread with Buckwheat And Mushrooms Stuffing Recipe

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Stuffing doesn’t need to be complicated to be interesting. But it does need a little personality.

This one starts with dark rye bread instead of the usual white or sourdough bread. Then I add roasted and cooked buckwheat groats, two kinds of mushrooms, sweet leeks, fresh sage, and plenty of brown butter. The result is earthy, savory, and full of texture, with a tender center and golden, crisp bread on top.

Buckwheat is what makes this rye bread stuffing different. It’s a staple in Polish cooking, where kasza gryczana shows up in everything from everyday side dishes to hearty fillings. In this recipe, I’m pairing it with rye bread to create a Polish-American fusion stuffing that belongs on a Thanksgiving table.

And the brown butter? Not optional in my kitchen. Don’t you dare skip it.

This isn’t a traditional stuffing. It’s my take on a classic side dish, built around ingredients I grew up eating and still love cooking with. I have a whole collection of Polish recipes if you want to keep exploring that direction.

More Thanksgiving recipes to try  

• Polish American Thanksgiving Menu
• Three Meat Pretzel Stuffing
• Braised Red Cabbage with Plums
• Authentic Polish Bigos
• Homemade Mixed Fruit Cranberry Sauce

Key Ingredients, Variations and Substitutions  

Dark rye bread is the foundation of this stuffing. Its hearty flavor works naturally with mushrooms, buckwheat, and sage. I cut the bread into roughly ¾-inch cubes and dry it before assembling the stuffing. Drying the bread matters. It gives the cubes room to absorb the broth without turning soft and mushy. Avoid very sweet rye bread or varieties with an overwhelming amount of caraway.

Roasted Buckwheat Groats (Kasza Gryczana) – adds a nutty, earthy layer that makes this stuffing feel more substantial. Make sure it’s fully cooked, cooled, and fluffed before you mix it in. If buckwheat isn’t available, use cooked farro or wild rice. If you haven’t cooked with buckwheat before, my guide on how to cook buckwheat groats walks you through it step by step.

Dried Porcini Mushrooms – small amount, enormous impact. They rehydrate into something deeply savory and umami-forward, and the soaking liquid becomes part of your broth base. Don’t skip straining it. There’s always a little grit at the bottom. If porcini aren’t available, dried shiitake mushrooms work well.

Other ingredients: baby bella mushrooms, white button mushrooms, leeks, yellow onion, olive oil, fresh sage, dried marjoram, black pepper, salt, chicken or vegetable broth, egg, butter.

Equipment you will need 

• Large baking sheet
• Large skillet
• Small saucepan
• Fine-mesh sieve or coffee filter
• Large mixing bowl
• Large measuring cup
• Whisk
• Knife and cutting board
• 3-quart shallow baking dish
• Instant-read thermometer

Top Tips

Dry the bread slowly, not deeply. You want the cubes dry enough to absorb the liquid without turning to mush, but not so toasted that they go crunchy and stay that way. If the cubes are deeply browned, they’ll resist absorbing the liquid properly.

Brown the mushrooms in batches. Crowding the pan makes them steam instead of brown, and you lose all that caramelized flavor. Give them space, leave them alone for a couple of minutes.

Save the porcini liquid. Strain it, yes – but save every drop. It’s going into the liquid base; it will add extra flavor.

Let the stuffing sit before baking. That 10-minute rest after you add the liquid is not optional. It gives the rye bread time to absorb the broth. Check the texture before it goes into the dish – it should feel moist throughout but still hold its shape when you press it gently.

Step-by-step instructions

• Preheat the oven to 300°F.
• Cut 300 g of dark rye bread into approximately ¾-inch cubes. Weigh the bread before drying.
• Spread the cubes in a single layer on a baking sheet, ensuring they aren’t stacked.
• Bake for 15–25 minutes, stirring once or twice, until the cubes are dry throughout but not deeply toasted.
• Remove from the oven and let cool completely.
• Bring 1 cup (240 ml) of water or broth to a boil in a small saucepan.
• Add ½ cup raw roasted buckwheat groats and stir.
• Reduce the heat to low, cover, and simmer for about 10–12 minutes, until the groats are tender and the liquid is absorbed.
• Remove from the heat and let stand, covered, for 5 minutes.
• Fluff gently with a fork, then spread on a plate or shallow dish to cool.
• Measure 1 cup cooked buckwheat for the stuffing.
• Place 5 g of dried porcini mushrooms in a small heatproof bowl.
• Pour ½ cup hot water over the mushrooms and let soak for 15–20 minutes.
• Once softened, lift the mushrooms out of the soaking liquid. Don’t pour the liquid out because you’ll need it later.
• Finely chop the rehydrated porcini.

• Strain the soaking liquid through a fine-mesh sieve lined with a coffee filter or paper towel to remove any sediment. Set the chopped mushrooms and strained liquid aside.
• Wipe or gently brush 6 oz baby bella mushrooms and 6 oz white button mushrooms clean. Trim the stem ends if needed.
• Slice the mushrooms into approximately ¼-inch-thick slices.
• Peel and finely dice 75 g yellow onion.
• Trim the root ends and dark green tops from 180–200 g leeks. Slice the white and light green parts into thin half-moons.
• Place the sliced leeks in a bowl of cold water and gently separate the layers to release any dirt. Lift the leeks out of the water rather than pouring them through a strainer to leave the dirt behind. Drain and pat dry.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the sliced mushrooms in a single layer. Work in batches if your skillet isn’t large enough to avoid overcrowding.
• Let the mushrooms cook undisturbed for 3–4 minutes to develop a golden-brown surface.
• Stir and continue cooking for another 4–6 minutes, until the mushrooms have released their moisture and most of it has evaporated.
• Transfer the browned mushrooms to a plate or bowl and set aside.
• Reduce the heat to medium and add 3 tablespoons of unsalted butter to the same skillet.
• Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened.
• Add the sliced leeks and cook for another 5–7 minutes, stirring occasionally, until tender. They should not brown heavily.
• Add the chopped rehydrated porcini mushrooms and cook for another minute.
• Stir in 1 tablespoon finely chopped fresh sage, ½ teaspoon dried marjoram, ½ teaspoon freshly ground black pepper, and ½ teaspoon fine salt.
• Return the browned baby bella and white button mushrooms to the skillet.
• Stir everything together until evenly combined.
• Remove from the heat and let the mixture cool slightly.
• Place 3 tablespoons of unsalted butter in a small saucepan over medium heat.
• Let the butter melt, then continue cooking, swirling the pan occasionally.
• Watch for the milk solids to turn golden brown and the butter to develop a nutty aroma. Remove immediately from the heat and transfer to a heatproof bowl to stop further browning.
• Let cool for a few minutes before combining with the egg.
• In a mixing bowl, combine 1 cup of broth, the reserved strained porcini soaking liquid, and the brown butter.
• Whisk in 1 lightly beaten egg until combined. Set aside.
• Place the cooled rye bread cubes and 1 cup of cooked buckwheat in a large bowl.
• Add the mushroom, leek, and onion mixture.
• Pour the liquid mixture over the bread gradually, tossing gently with a large spoon or spatula to distribute it evenly.
• Let the mixture sit for 10 minutes so the bread absorbs the liquid.
• Check the texture. The bread should be moist throughout but still hold its shape. No liquid should pool at the bottom of the bowl.
• If the mixture seems dry, add more broth, a few tablespoons at a time, gently tossing after each addition. You may need up to another ½ cup, depending on the bread.
• Taste a small portion and adjust the salt and pepper as needed.

• Increase the oven temperature to 350°F.
• Lightly butter a shallow 3-quart baking dish.
• Transfer the stuffing mixture to the dish and spread it in an even layer without pressing it down too firmly.
• Cover loosely with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for 15–25 minutes, until the top layer is golden and crisp and the center reaches 165°F.
• Remove from the oven and let rest for 10 minutes.
• Serve warm.

Best way to enjoy

• Smoked juicy turkey breast: A natural choice for Thanksgiving or another holiday meal.
• Smoked whole chicken: Serve alongside a whole smoked chicken or roasted chicken thighs.
• Braised red cabbage with plums: A Polish-inspired combination. The sweet-tart cabbage adds contrast to the savory stuffing.
• Mushroom gravy: If you’re serving this for a holiday meal, a little mushroom gravy on the side is never a bad idea.
• A crisp green salad.

If you’re building a full holiday spread, my Polish-American Thanksgiving menu has a lot of ideas that would work alongside this stuffing. And if you’re looking for more Thanksgiving recipes, that’s the place to start.

You may also like: 

• Polish-Style Buckwheat with Mushrooms Bowl Recipe
• Polish Sausage Stuffed Pierogi
• Hearty Fall Pumpkin with Salmon Soup
• Easy Cranberry Sauce Pear Galette
• Best Apple Upside-Down Cake

Storage instructions, reheating 

Rye and Buckwheat Stuffing with Mushrooms, Leeks & Brown Butter

Sylwia Vaclavek

Rye bread, roasted buckwheat, porcini mushrooms, leeks, and brown butter. This stuffing belongs on every Thanksgiving table. Easy to make ahead

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine American, Polish

Servings 8

Calories 295 kcal

Equipment

• large baking sheet
• large skillet
• small saucepan
• Fine-mesh sieve or coffee filter
• large mixing bowl
• Large measuring cup
• whisk
• Knife and cutting board
• 3-quart shallow baking dish
• Instant-read thermometer

Ingredients

 

US CustomaryMetric

 

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Bread and buckwheat

• 300 grams rye bread (cut into ¾-inch cubes (weighed before drying)
• ½ cup roasted buckwheat groats
• 1 cup water

Mushrooms and aromatics

• 6 oz baby bella mushrooms (cleaned and sliced)
• 6 oz white button mushrooms (cleaned and sliced)
• 75 grams yellow onion (finely diced)
• 180 grams leeks (white and light green parts, cleaned and thinly sliced)
• 5 grams dried porcini mushrooms
• ½ cup hot water (for soaking the porcini)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter (for cooking the vegetables)

Herbs and seasoning

• 1 tablespoon fresh sage (finely chopped)
• ½ teaspoon dried marjoram
• ½ teaspoon freshly ground black pepper
• ½ teaspoon fine salt (plus more as needed)

Brown butter and liquid

• 3 tablespoons unsalted butter (for browning)
• 1 cup chicken broth (or vegetable broth)
• 1 egg (lightly beaten)

Instructions

 

• Preheat the oven to 300°F.
• Cut 300 grams rye bread into approximately ¾-inch cubes. Weigh the bread before drying.
• Spread the cubes in a single layer on a baking sheet.
• Bake for 15-25 minutes, stirring once or twice, until the cubes are dry throughout but not deeply toasted.
• Remove from the oven and let cool completely.
• Bring 1 cup water to a boil in a small saucepan.
• Add ½ cup roasted buckwheat groats and stir.
• Reduce the heat to low, cover, and simmer for about 10–12 minutes, until the groats are tender and the liquid is absorbed.
• Remove from the heat and let stand, covered, for 5 minutes.
• Fluff gently with a fork, then spread on a plate or shallow dish to cool.
• Place 5 grams dried porcini mushrooms in a small heatproof bowl.
• Pour ½ cup hot water over the mushrooms and let soak for 15-20 minutes.
• Once softened, lift the mushrooms out of the soaking liquid. Finely chop the rehydrated porcini.
• Strain the soaking liquid through a fine-mesh sieve lined with a coffee filter or paper towel to remove any sediment. Set the chopped mushrooms and strained liquid aside.
• Wipe or gently brush 6 oz baby bella mushrooms and 6 oz white button mushrooms clean. Trim the ends of the stems if needed.
• Slice the mushrooms into approximately ¼-inch-thick slices.
• Peel and finely dice 75 grams yellow onion
• Trim the root ends and dark green tops from 180 grams leeks. Slice the white and light green parts into thin half-moons.
• Place the sliced leeks in a bowl of cold water and gently separate the layers to release any dirt. Lift the leeks out of the water rather than pouring them through a strainer, leaving the dirt behind. Drain and pat dry.
• Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
• Add the sliced mushrooms in a single layer. Work in batches if your skillet isn’t large enough to avoid overcrowding.
• Let the mushrooms cook undisturbed for 3–4 minutes to develop a golden-brown surface.
• Stir and continue cooking for another 4-6 minutes, until the mushrooms have released their moisture and most of it has evaporated.
• Transfer the browned mushrooms to a plate or bowl and set aside.
• Reduce the heat to medium and add 3 tablespoons unsalted butter to the same skillet.
• Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened.
• Add the sliced leeks and cook for another 5–7 minutes, stirring occasionally, until tender and softened. They should not brown heavily.
• Add the chopped rehydrated porcini mushrooms and cook for another minute.
• Stir in 1 tablespoon fresh sage (chopped), ½ teaspoon dried marjoram, ½ teaspoon freshly ground black pepper, and ½ teaspoon fine salt.
• Return the browned baby bella and white button mushrooms to the skillet.
• Stir everything together until evenly combined.
• Remove from the heat and let the mixture cool slightly.
• Place 3 tablespoons unsalted butter in a small saucepan over medium heat.
• Let the butter melt, then continue cooking, swirling the pan occasionally.
• Watch for the milk solids to turn golden brown and the butter to develop a nutty aroma.
• Remove immediately from the heat and transfer to a heatproof bowl to stop further browning. Let cool for a few minutes before combining with the egg.
• In a large measuring cup, combine 1 cup chicken broth, the reserved strained porcini soaking liquid, and the brown butter.
• Whisk in 1 egg (lightly beaten) until combined.
• Set aside.
• Place the cooled rye bread cubes and 1 cup of cooked buckwheat in a large mixing bowl.
• Add the mushroom, leek, and onion mixture.
• Pour the liquid mixture over the bread gradually, tossing gently with a large spoon or spatula to distribute it evenly.
• Let the mixture sit for 10 minutes so the bread absorbs the liquid.
• Check the texture. The bread should be moist throughout but still hold its shape. No liquid should pool at the bottom of the bowl.
• If the mixture seems dry, add more broth, a few tablespoons at a time, gently tossing after each addition. You may need up to another ½ cup, depending on the bread.
• Taste a small portion and adjust the salt and pepper as needed.
• Increase the oven temperature to 350°F.
• Lightly butter a shallow 3-quart baking dish.
• Transfer the stuffing mixture to the dish and spread it evenly without pressing it down too firmly.
• Cover loosely with aluminum foil and bake for 25 minutes.
• Remove the foil and continue baking for 15–25 minutes, until the top is golden and crisp and the center reaches 165°F.
• Remove the stuffing from the oven and let it rest for 10 minutes.
• Serve warm,

Notes

Save the porcini liquid. Strain it, yes – but save every drop.

Brown the mushrooms in batches. Give them space, leave them alone for a couple of minutes, and let them develop color.

 

Nutrition

Serving: 1cupCalories: 295kcalCarbohydrates: 32gProtein: 7gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 44mgSodium: 499mgPotassium: 358mgFiber: 4gSugar: 4gVitamin A: 672IUVitamin C: 4mgCalcium: 63mgIron: 2mg

Keyword buckwheat, rye bread, stuffing

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Conclusion

This rye and buckwheat stuffing is a little different from the usual bread stuffing, and that’s exactly the point. Dark rye brings character, buckwheat adds texture, mushrooms bring savory depth, and brown butter ties everything together.

It’s hearty without being complicated, and it has enough personality to hold its own on a holiday table.

If you’re looking for a stuffing that goes beyond the usual bread-and-herb combination, give this one a try. And don’t forget the brown butter. Seriously.

FAQ

Can I make this gluten-free?

The marble rye bread is the main source of gluten here. A sturdy gluten-free sandwich bread can be substituted, but the flavor will shift – you’ll lose the caraway notes and some of the structural character. The buckwheat is naturally gluten-free and stays as-is.

Can I use all one type of mushroom?

Absolutely. All baby bellas work great and give a consistently meaty, earthy result. The porcini are what add real depth, so keep those regardless of which fresh mushrooms you use.

What if my stuffing feels too dry after the 10-minute rest?

Add more broth, a small splash at a time, tossing gently. You’re looking for moist but not soggy. Press a small handful together – it should hold its shape without dripping.

Can I make this vegetarian?

Yes. Use vegetable broth instead of chicken broth, and the rest of the recipe stays exactly the same. The porcini soaking liquid does a lot of the savory work here, so it still tastes deeply flavorful without the chicken broth.

Hungry for more? Check out the latest posts from My Omni Kitchen.

• Rye Bread with Buckwheat And Mushrooms Stuffing Recipe
• A Polish-American Thanksgiving Menu
• Best Apple Upside-Down Cake Recipe
• How to Make One-Bowl Brown Butter Apple Cake.
• Simple Buckwheat bowl with white Beans Recipe

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