Cliche time: I can’t believe it is already November. Last week I remember looking at my calendar and when I saw November was days away, I was certain that I was missing a page in my planner. This semester has gone by so. fast.
But since it’s November, it means that Thanksgiving is that much closer! Thanksgiving is one of my favorite holidays (only topped by the month long celebration of Christmas that follows). It seems like a holiday made for food blogging: the entire day when you only think about food. If you are in the midst of planning your turkey day menu, keep an eye out this upcoming month while I share some favorites I tried for Thanksgiving last year and have been testing this past month.
While I count down the days until Thanksgiving break (21 days), I need good meals to help me through my work. And sometimes you just need some tater tots in your life. So today let’s tot it up!
So everyone needs a good tater tot every now and then. Even better for these cooler months is a tater tot bake that is a warm and filling dinner. And this dinner is easy to boot (we got to start saving our energy for the big T-day this month).
And did I mention there is cheese involved here? Tater tots and cheese. Now that I have you hooked in- let’s even add in some fall apples on top of that. And sausage. And green onion. It’s warm, cheesey, and wonderful.
2 large Gala apples, sliced
3 tablespoons granulated sugar
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon all purpose flour
2 tablespoon butter, room temperature
1 pound sweet Italian sausage
5-6 cups frozen tater tots
~1 cup grated white cheddar cheese
Preheat oven to 425°F.
Combine apples, sugar, nutmeg, lemon juice, flour, and butter.
In a large skillet, brown sausage in pan. Combine with apple filling and set aside.
In a large cast iron skillet, place tater tots in an even layer on the bottom. Top with apple sausage mixture. Bake for 20-25 minutes in oven. Top with cheddar cheese and bake until cheese is melted and bubbly, about 5-9 minutes. Serve immediately