Tater Tot Stuffing

I was trying to think of fun stuffing mash-ups this year and one that I came up with was using tots instead of bread. This idea was interesting to me because it also made a gluten free version of stuffing that everyone could enjoy. I was inspired by a meat stuffing that my Grandmother used to make that was loaded with potatoes as a base to build this recipe off. The final dish came out way better than I had expected and would be a fun addition to any Thanksgiving or Friendsgiving table!
Sausage gets cooked first, and then the veggies go into the same pan after the sausage comes out. Pretty standard stuffing stuff at this point. Everything in a big bowl. Tots! And the liquids/binders. There is also a little potato flake in there which is pretty much my secret weapon at this point. Then dump it all into a nice baking dish and get it into the oven. I cooked this at 350 for about an hour and a half. The top came out nice and crispy and the inside was just this big creamy flavorful mess of potato goodness. All the textures in this dish are really what makes it a winner. But also sausage. This is going to be in my Thanksgiving rotation for many years to come.

Tater Tot Stuffing

  • 28 Ounces Frozen Tater Tots
  • 1 Pound Sausage
  • 1 Cup Diced Onion
  • 1 Cup Diced Carrot
  • 1 Cup Diced Celery
  • 1 Clove Garlic (minced)
  • 1 Pinch Dried Sage
  • 1 Pinch Dried Rosemary
  • 1 Bunch Parsley (chopped)
  • 2 Cups Chicken Stock
  • 2 Eggs
  • 1/2 Cup Potato Buds

Instructions

  1. In a frying pan, cook the sausage until fully cooked. Remove from pan and place into a large bowl. Keep the fat in the pan, but drain off some if there is a ton. Add the onion, carrot, and celery to the pan and cook about 10 minutes to soften. Add in the garlic, rosemary, and sage and cook 2 minutes. Put the contents of the pan into the bowl with the sausage. Add the parsley to the bowl along with the frozen tots.
  2. In another bowl, whisk the stock, eggs, and potato buds together. Pour into the bowl with the tots and mix well. Pour the mixture into a baking dish and bake at 350 until hot throughout and crispy on top.