Empty My Fridge
Thanksgiving Nachos
Ingredients
- Tortilla chips8 oz
- Olive oil
- Poultry seasoning½ tsp
- Thyme · dried¼ tsp
- Black pepper¼ tsp
- Turkey · cooked shredded1 cup
- Leftover roasted vegetables½ cups
- Prepared stuffing1 ½ cups
- Mozzarella cheese · shredded2 ½ cups
- Cranberry sauce½ cups
- Parsley · chopped2 tbsp
- Gravy1 cup
Instructions
- Preheat the oven to 375°F.
- Spread the tortilla chips on a large rimmed baking sheet, spray lightly with cooking spray, sprinkle over the poultry seasoning, thyme and black pepper, toss to coat, then bake for 5 minutes.
- Take the chips out of the oven and scatter the shredded turkey over them.
- Chop the roasted vegetables finely and scatter them over the turkey. Crumble 1 cup of the stuffing over the nachos.
- Add the mozzarella, then top with the remaining ½ cup of crumbled stuffing. Dot the cranberry sauce over the top in small spoonfuls.
- Raise the oven to 400°F and bake 10 to 12 more minutes, until the cheese is melted and bubbling.
- Scatter the fresh parsley on top and serve with the hot gravy for dipping.
Summarized from Spend With Pennies's video. Watch it for the details.
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CheeseMozzarella cheeseTurkeyTortilla chips
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