Some people call it stuffing and others call it dressing. No matter what you call it, this delicious side dish has a major part to play at any Thanksgiving dinner. We are starting with a mixture of cooked teff and sautéed vegetables with herbs. Since teff cooks up a little on the soft side, we are going to dry it out a bit in the sauté pan while chopping it up with a spatula. This makes the texture closer to traditional stuffing. I top the dressing with roasted butternut squash and candied cranberries to make it the perfect table center piece! See Kathy's entire post on this recipe here.
1 cup ivory or brown Maskal Teff™ grain
3 cups water
Roasted Butternut Squash:
2 cups cubed butternut squash
2 tsp mild oil such as avocado or olive
¼ tsp powdered rosemary or 1 sprig fresh
A pinch of salt and pepper
1 cup fresh cranberries
1 cup water
2 Tbsp vegan sugar
1 Tbsp olive oil
1 small onion, minced (about 1 cup)
1 tsp salt
1 tsp minced garlic
2 cups chopped mushrooms
2½ tsp poultry seasoning
½ tsp celery seeds
Preheat the oven to 350°F, and oil a baking sheet.
Put the teff grain and water in a small saucepan. Cover and bring to a boil over high heat. Once the boil begins turn the heat to low and cook for 15 minutes. Stir, then remove from heat.
Roast the Squash: Toss the butternut squash, oil, and rosemary all together in a mixing bowl. Spread on prepared baking sheet. Bake for 15 minutes. Stir the pieces around so they won’t get burnt, and bake 10 minutes more, or until tender. Set aside for later.
Candy the Cranberries: Place the cranberries, water, and sugar into an uncovered small saucepan and bring just to a boil. Then turn to medium heat. Stir every few minutes until the cranberries begin to burst and most of the water has cooked off.
Make the Sauté: Heat the oil over medium high heat in a large skillet (large enough to add all the cooked teff in a later step). Once the oil is hot, add the onion and salt and sauté until translucent. Next add the garlic, mushrooms, poultry seasoning, and celery seeds. Sauté until the mushrooms cook down.
Turn the heat to medium and add the cooked teff in large spoonfuls into the sauté pan. Repeat until all the teff is mixed in. It will be sticky, but as you cook it this time, it will dry out a little bit. Chop the mixture up continuously with a large spatula.
If your teff seems like it’s not drying enough, spread the mixture in a thin layer and flip pieces as they cook on one side. Be careful not to burn it. You just want it dry enough to mix with the sauté ingredients.
Once the sauté is well mixed and looks like dressing, chop it up with your spatula one last time and put into a large serving bowl. Level off the top with the back of your spatula.
Place the roasted squash on the flattened top with the cranberries.
Note: Teff grain, roasted butternut squash and the cranberries can all be made 2 days ahead of time.