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!


Credit: Antonis Achilles; Food Styling: Ana Kelly; Prop Styling: Prissy Lee

Recipe Summary

30 mins
1 hr 25 mins
Serves 12 (serving size: about 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.