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.
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.