Thanksgiving just would not be complete without a giant side of warm, rich, carb-loaded, stuffing. But why eat soggy chunks of bread when you can use crispy potatoes? This tater tot stuffing recipe gives the classic a new twist by subbing tots for bread.
Glorious, golden potato nuggets not only make the stuffing extra crispy and decadent, they’re also gluten-free. It's got all the Thanksgiving flavors you know and love packed into one hearty side. Prepare to stuff your face.
Tater Tot Stuffing
- Prep Time:1 hr
- Cook Time:1 hr
- Total Time:2 hrs
- 1 tablespoon unsalted butter
- 16 ounce ground sweet Italian sausage
- 1 diced onion
- 1 diced celery stalk
- 1 8 ounce package sliced mushrooms
- 2 cup cubed butternut squash
- 1 cup chicken stock divided
- 1 32 ounce package tater tots cooked
- 1/3 cup dried cranberries
- 1/3 cup shredded parmesan cheese
- 1 large egg lightly beaten
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Thanksgiving spice blend
Begin by melting some butter in a large pot.
Add the sausage and break up into pieces with a spatula or spoon. Cook on medium heat until no pink is left and the meat gets some darker brown bits, about 5-10 minutes.
Spoon the sausage into a bowl and set aside.
Add the onion and celery to the pot and sauté until translucent, 5-10 minutes. Spoon out the veggies in a bowl and set aside.
Sauté the mushrooms for 5-10 minutes until softened and set aside.
Add the butternut squash and ½ cup of chicken stock to the pot, and cover with a lid. Steam for about 5 minutes, until tender.
In a large mixing bowl, add the precooked tater tots, sausage, onion and celery, mushrooms, butternut squash, dried cranberries, parmesan, salt, pepper, Thanksgiving seasoning, chicken stock, and beaten egg. Gently toss until combined.
Spray a large 9" x 13" baking dish with cooking oil. Pour in the stuffing, smooth into an even layer, and cover with aluminum foil.
Bake the stuffing at 350° F for 30 minutes and then uncover and bake for an additional 30 minutes until golden brown and crispy on top.