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American·Main Course

Turkey Tater Tot Hot Dish

A lighter yet incredibly savory take on the Upper Midwest classic, featuring a ground turkey and mushroom base seasoned with green chilies and topped with a crispy, uniform layer of tater tots and cheddar cheese.

Prep

15m

Cook

50m

Total

65m

Serves

8

Method

  1. 01

    Heat oil and butter in a large skillet over high heat. Add sliced mushrooms and a big pinch of salt. Sauté until the mushrooms release their moisture and begin to brown significantly. Stir in the diced onions and cook for 3 to 4 minutes until they become translucent.

    Step 1
    Watch · 0:23
  2. 02

    Add the ground turkey to the skillet, breaking it up with a spatula. Season with the remaining salt, black pepper, smoked paprika, garlic powder, and cayenne. Reduce heat to medium-high and continue to cook and stir for 3 to 4 minutes until the meat is browned and the pan is mostly dry.

    Step 2
    Watch · 1:29
  3. 03

    Sprinkle the flour over the turkey mixture and stir well. Cook for 3 to 4 minutes to remove the raw flour taste. Stir in the green chilies, diced red bell pepper, and chicken broth. Bring the mixture to a simmer to allow the flour to thicken the sauce.

    Step 3
    Watch · 2:46
  4. 04

    Evaluate the thickness of the sauce; add more broth if it's too dry or let it reduce if it's too liquidy. Taste and adjust seasoning as needed. Remove from heat and transfer the mixture into a 9x13-inch baking dish, spreading it into an even layer.

    Step 4
    Watch · 3:53
  5. 05

    Scatter the grated cheddar cheese over the meat. Arrange the frozen tater tots on top in neat rows to cover the entire surface, pressing them lightly into the cheese. If desired, scatter a little more cold grated cheese over the top of the tots.

    Step 5
    Watch · 4:48
  6. 06

    Bake in the center of a preheated 450°F (230°C) oven for 30 to 35 minutes until the tots are golden brown and crispy. Let rest for a few minutes, then garnish with fresh chives and a final shake of cayenne before serving.

    Step 6
    Watch · 6:58

From Chef John

  • “A brown mushroom is a meaty mushroom.”
  • “You are after all the Minnesotan of what should go in.”
  • “Speaking of columns, definitely goes in the good problem column.”