Side Pannel
Thanksgiving Tater Tots with Dijon Gravy
Thanksgiving Tater Tots with Dijon Gravy
- Recipe Submitted by Panocha on 10/01/2014
Category: Healthy Recipes, Onions, Cheese
Ingredients List
- 1 bag of your favorite frozen tater tots (*I use Alexia)
- 2 tablespoons olive oil
- 1/2 pound ground turkey
- 1 1/2 teaspoons poultry seasoning
- 1 large carrot, diced
- 1/2 yellow onion, diced
- 3 small celery stalks, diced
- 1 garlic clove, minced
- 1/2 cup white cheddar cheese, grated
- salt and pepper
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- For the Dijon gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup chicken stock
- 1 tablespoon Dijon Mustard
- salt and pepper
Directions
Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Place frozen tater tots on the baking sheet and bake for 20 minutes. Remove from oven, sprinkle cheese, ground turkey, and carrot/celery mixture on top. Bake for another 10 minutes or until golden brown. Remove from oven and pour Dijon gravy over top!
Preheat a skillet to medium high heat. Add a tablespoon of olive to the pan. Add the ground the turkey along with poultry seasoning and a little dash of salt and pepper. Cook turkey for about 5 minutes and remove from pan and onto a plate. In the same skillet, add another tablespoon of olive oil. Add carrot, celery, garlic, and onion to skillet. Saute vegetables for about 8 minutes. Remove from and set aside.
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For the Dijon gravy:
In a medium saucepan, melt butter over medium heat. Add the flour, whisking for a minute until you cook out that raw flour taste. Next, pour in the chicken stock. Continue to whisk for another couple of minutes or until the gravy has thickened. Add Dijon and a pinch of salt and pepper. Stir to combine.
Preheat a skillet to medium high heat. Add a tablespoon of olive to the pan. Add the ground the turkey along with poultry seasoning and a little dash of salt and pepper. Cook turkey for about 5 minutes and remove from pan and onto a plate. In the same skillet, add another tablespoon of olive oil. Add carrot, celery, garlic, and onion to skillet. Saute vegetables for about 8 minutes. Remove from and set aside.
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For the Dijon gravy:
In a medium saucepan, melt butter over medium heat. Add the flour, whisking for a minute until you cook out that raw flour taste. Next, pour in the chicken stock. Continue to whisk for another couple of minutes or until the gravy has thickened. Add Dijon and a pinch of salt and pepper. Stir to combine.
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