Buckwheat Stuffing

Place the 10-inch matte black carbon steel skillet over medium heat. Add 1 tablespoon of unsalted butter, and once fully melted and foaming subsides, pour in the 1.5 cups of raw buckwheat groats. Toast, stirring frequently with the long beech wood spoon, for 4-5 minutes until the groats emit a deep nutty aroma and turn a rich golden-brown color. Watch closely to avoid burning, as groats can scorch quickly once hot. Transfer toasted groats to the medium stainless steel mixing bowl and set aside.

Return the same skillet to medium heat, add the remaining 3 tablespoons of unsalted butter. Once foaming subsides, add the finely diced yellow onion and celery, season with 1/2 teaspoon of kosher salt. Cook for 5 minutes, stirring occasionally, until vegetables soften and turn pale translucent. Add the thinly sliced cremini mushrooms, increase heat slightly to medium-high, and cook for 6-7 minutes until mushrooms release all their liquid, the liquid evaporates, and mushroom edges turn deep golden brown.

Reduce heat back to medium, add the minced garlic, 6 chopped fresh sage leaves, and 1 teaspoon dried thyme to the skillet with the cooked vegetables. Stir constantly with the beech wood spoon for 30-60 seconds until the garlic smells bright and fragrant and the herbs release their earthy aroma. Do not let the garlic turn golden or brown, as it will develop a bitter flavor quickly. Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Pour the entire sautéed vegetable and herb mixture from the skillet into the stainless steel mixing bowl holding the toasted buckwheat groats. Pour in the 2 cups of low-sodium vegetable broth from the glass measuring cup, stir thoroughly with the beech wood spoon to ensure all groats are evenly moistened and vegetables are evenly distributed throughout the mixture. Let rest for 5 minutes to allow groats to absorb a portion of the broth before baking.

Lightly grease the interior of the 20cm matte cream square ceramic baking dish with a thin swipe of leftover butter on a paper towel. Pour the entire buckwheat and vegetable mixture into the dish, spreading it into a flat, even layer with the back of the beech wood spoon. Scatter the 4 reserved whole sage leaves across the top of the stuffing to crisp during baking and add visual appeal.

Cover the baking dish tightly with a sheet of aluminum foil, crimping the edges to create a tight seal. Place in a preheated 375°F (190°C) oven. Bake covered for 20 minutes to allow the buckwheat to steam and cook through, then remove the foil and bake for an additional 10-12 minutes until the top layer is slightly crisp and deep golden, and all broth has been fully absorbed. The finished groats should be tender but retain a pleasant chewy bite, not mushy.

Remove the baking dish from the oven, let the stuffing rest for 5 minutes at room temperature to allow the grains to set and flavors to meld fully. Fluff the top layer lightly with a fork before scooping to serve, adjusting salt or pepper to taste if desired.