TATER TOT HOT DISH
Steps:
- Bring chicken stock to a boil, remove from heat and add mushrooms. Allow them to steep 15 minutes to re-hydrate. In a pan, saute 1/2 chopped onion, chopped celery heart and minced garlic with Olive Oil until vegetables are softened. Add mushrooms and 1 Tbsp butter. Continue to cook for 5 minutes. Place cooked vegetables and chicken stock in a blender and blend until smooth. Return to pan, add milk and continue to simmer. Pre-bake tater tots at 425 degrees for 15 minutes until they begin to crisp but are not fully browned. In a separate sauce pan, melt remaining butter and saute remaining onion for 5 minutes. Slowly sprinkle flour over mixture to make a rue and continue to cook until golden brown, about 10 minutes. Ladle a few scoops of the warm puree liquid into the rue and stir vigorously until smooth. Add mixture to remaining vegetable pure and continue to cook until mixture is thickened. Brown Turkey with Worcestershire and steak sauce. Add to sauce. Defrost frozen veggies and add to sauce. Heat through. Pour sauce mixture into a large lasagna pan or baking pan. Cover mixture with pre-cooked tater tots and bake at 350 degrees for 30-45 minutes until tater tots are fully browned and mixture is bubbly.
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