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TATER TOT STUFFING

The Lil Chef and I do not care for ANY sort of stuffing. I like the idea of it. I happen to be on Pinterest scrolling as usual and I found a Lasagna Timpano Pin/Post (which I will be posting in the near future) that looked amazing! I followed the link and it took me to The Food In My Beard site. I decided to do some exploring and I found this!!!!! I had to comment and tell him he was a genius! This is allergy free and not mushy bread, cornbread, stovetop or whatever so The Lil Chef and I are actually willing to try this! I'm excited! I will not be able to make it this year but it's definitely on the list for next year. Hopefully this will be something I can add to my/our repertoire.



TATER TOT STUFFING

  • 28 Ounces Frozen Tater Tots (GF)
  • 1 Pound Sausage (GF)
  • 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 (GF YF)
  • 2 Eggs
  • 1/2 Cup Potato Buds (GF)

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.

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