Preheat the oven to 350 degrees Fahrenheit.
Place the bread cubes on a baking sheet. Sprinkle on some salt and pepper and the ½ teaspoon each of sage and thyme. Spray with cooking spray and toss well to mix. Bake for 10 minutes or until the bread is quite dry.
On another baking sheet place the tater tots and bake them also for 10 minutes or until they are almost crisped up all the way but not quite.
In a skillet, heat the oil. Use a cast-iron skillet if you have one that can go from the stovetop into the oven.
Add the carrots, celery, onions and garlic. Season with salt and pepper and saute until the veggies turn very soft, about 10 minutes.
Add the fresh herbs and mix them in. Add the vegetable stock and then the bread cubes and stir well to mix. Check seasoning and add more salt and pepper if needed.
If you're not using an oven-safe skillet, transfer the stuffing to a casserole or baking dish. Cover with aluminum foil and bake 20 minutes.
Remove the skillet or baking dish from the oven and stir in the tater tots. Increase oven temperature to 425 degrees.
Place the skillet back in the oven for another 15 minutes, uncovered, or until the tater tots are crunchy.
Remove from the oven and let stand at least 10 minutes before serving. Handle hot skillets with care.