Active time: 30 min. Total time: 1 hour, 25 min.
Yield: Serves 12 (serving size: about 3/4 cup)
We’ve taken the traditional stuffing flavors we’ve all come to love and added a vast improvement: tater tots. By pushing cornbread and bread to the side, this Tater Tot Stuffing gains a soft center and a super crunchy top. There’s a strong savory vibe from the fresh herbs, and the tater tots absorb the flavors very well without losing their structure. It’s a great option for people who don’t like stuffing’s “soggy bread” consistency, and it’ll definitely stand out on the holiday table. Plus, hey, it’s gluten-free and vegetarian!
- 6 tablespoons (3 oz.) salted butter
- 2 cups chopped yellow onions (from 2 medium onions)
- 2 cups chopped carrots (from 2 large carrots)
- 2 cups chopped celery (from 4 stalks)
- 3 tablespoons garlic cloves, minced (from 5 medium garlic cloves)
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 3 cups vegetable stock, divided
- 4large eggs, lightly beaten
- 1/2 cup chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2(28-oz.) pkg. frozen potato tots
How to Make It
Preheat oven to 375°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.
Melt butter in a large skillet over medium-high. Add onions, carrots, and celery; cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic, sage, rosemary, and thyme; cook, stirring often, until fragrant, about 2 minutes. Add 1 cup of the vegetable stock; cook, stirring occasionally, until nearly evaporated, about 8 minutes. Remove from heat.
Stir together eggs, parsley, salt, pepper, and remaining 2 cups vegetable stock in a large heatproof bowl. Fold in tots and vegetable mixture from skillet until evenly coated.
Spread tot mixture evenly in prepared baking dish. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool 10 minutes. Serve.
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