Add the ground turkey, mushrooms, salt, and pepper and cook, stirring occasionally and breaking up the turkey with a wooden spoon, until the turkey is no longer pink, 5–6 minutes. Add the garlic and cook, stirring, 1 minute. Add the onion and cook, stirring occasionally, until lightly golden, 9–10 minutes. Heat the oil in a large (at least 4-quart) pot-such as the Cravings braiser-over medium heat. Published by Clarkson Potter, an imprint of Random House. Photographs copyright © 2021 by Alex Lau. Copyright © 2021 by Christine Diane Teigen. Oh, and it serves approximately one-point-six thousand people. If we can ever go outside again this will be one of those things you take to a family brunch, one that will knock you out so you don’t have to hang out with that annoying uncle for the rest of the afternoon. We know this one is good because we gathered around it and destroyed it in 48 seconds flat. To me, ours is delicious, but I also have an open mind and I believe in doing it the way you want to do it. (But if you use sausage, f*ck everyone who uses bacon, and vice versa.) You gotta appreciate the passion, but at the end of the day it is tater tots, cheese, and creamy soup.
A few things we can agree on: Hotdish always consists of frozen tater tots, creamy condensed canned soup, cheese, onions, and maybe sausage or bacon. I have faced multiple side-eyes for playing fast and loose with it sometimes. To the people of Minnesota, the correct way to make hotdish is a serious business.
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