Thanksgiving Stuffing Tots

I was talking to my Instagram buddy this week about unique plated courses inspired by Thanksgiving side dishes, and these tots came to mind. I made a tater tot stuffing a few years back that is still one of my favorite recipes ever. It's definitely in the tot cookbook coming out this spring, and was even ripped off last year on a popular daytime food talk show! While that dish puts tots inside stuffing, this one flips the concept and puts stuffing inside tots!
Sausage, onion, carrot, celery, parsley, rosemary, and sage.  Oh, and butter. Lots of butter.
After it cooks down a bit.
Roast the potatoes on very high heat for only 13 minutes so they brown up but aren't fully cooked. This is a variation on the homemade tots in the cookbook. Process the potatoes into small pieces and mix them with the stuffing mixture, breadcrumbs, and an egg. Then form the tots! Fry for about5 minutes.  If you want to bake these you can, but my favorite way is in a mini muffin tin.  Put the heat super hot and put some of the tot mixture into each muffin spot about 1/2 inch high. IT makes nice and crispy coin shaped tots. So crispy. Serve with gravy. So good. Making tots this way creates the best interior for homemade tots.  Trust me, I have done a lot of tot testing.

Thanksgiving Stuffing Tots

  • 1.25 pounds peeled potatoes cut into 1 inch cubes
  • 2 tablespoons Olive Oil
  • 1/2 stick Butter
  • 3 small raw breakfast sausages remove from casing
  • 1/4 cup finely diced onion
  • 1/4 cup finley diced celery
  • 1/4 cup finley diced carrot
  • 2 tablespoons Chopped Parsley
  • 1 teaspoon chopped sage
  • 1 teaspoon chopped rosemary
  • 1 Egg
  • 1/3 cup Panko Breadcrumbs

Instructions

  1. Toss the potatoes with the oil and season with salt and pepper. Roast at 450 for 13 minutes until lightly browned on the bottom and corners but undercooked in the center. Remove from the oven and allow to cool.
  2. Melt the butter in a frying pan and add the sausage, onion, carrot, and celery. Cook about 7 minutes to soften and break up the sausage. Add in the herbs and cook 2 minutes. Remove from heat.
  3. Pulse the cooled potatoes in the food processor until you end up with the chunks being pea sized or smaller.
  4. Mix the potatoes with the veggie/herb/butter mixture, the breadcrumbs, and the egg. Stir to combine.
  5. Form tots with your hands.
  6. Fry at 350 for about 5 minutes until browned.
  7. Remove to a rack, salt, and serve with warm gravy.
  8. * If you don't want to fry these, my favorite way to cook them is in the oven at 450 in a mini muffin tin. It forms coin shaped tots that get nicely browned and crunchy. Only put the filling up to a half inch inside each muffin spot.