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
- 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.
- 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.
Recipe borrowed from: http://www.thefoodinmybeard.com/recipe/tater-tot-stuffing
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