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Let’s talk about great problems to have. It’s the holiday season and now that the meal has been enjoyed, we find ourselves facing the delicious challenge of tackling all the Thanksgiving leftovers. Sure, a repeat of the traditional Thanksgiving feast is nice, but I crave something different—something with a bit of flair and some crunch never hurts! Finding Thanksgiving leftovers are never a problem at my house, so if it’s the same for you – you’re going to love this!
That’s when I came up with my favorite post-holiday creation: Thanksgiving leftovers turkey nachos! They’re the perfect way to give those holiday meals new life, and I promise these nachos will turn your holiday spread into an irresistible snack. One thing I love about this is the complete flexibility of it. If there’s something else that you may want to add, a quick trip to the grocery store fixes that!
Let’s Prep:
Once the turkey dinner is done, and we’re craving more – let’s get ready to make turkey nachos, the prep is as flexible as your leftover stash. Got some mashed potatoes or green bean casserole from your Thanksgiving dinner package? Perfect! I start by cutting up my leftover oven-roasted turkey breast (use dark meat, too, if you like!) into bite-sized pieces. Since my family generally has a pretty traditional Thanksgiving dinner, we have a bunch of different options and leftovers are in the fridge for a while.
For these Thanksgiving leftovers nachos I start by spreading a hearty layer of tortilla chips across a large, oven-safe skillet. I like using a cast-iron skillet for even heat, but any oven-safe pan works. Next, take a rubber spatula and spread mashed potatoes evenly over the chips.
This layer is key—those creamy mashed potatoes add a smooth, comforting base. Gather the rest of your Thanksgiving leftovers (this can include turkey gravy, cranberry sauce, and even sweet potatoes) and set them close by for the topping.
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Let’s Cook:
The best use of Thanksgiving leftovers!
Set your oven or smoker to preheat at 350°F, depending on whether you want that extra smoky flavor. Personally, I love using the smoker for a touch of the outdoors in my Thanksgiving leftovers creations. With the base ready, I sprinkle the turkey chunks over the tortilla chips and mashed potatoes—spread them evenly so you get the turkey in every bite. It’s like building a miniature traditional Thanksgiving feast on top of nachos! Pretty good use of Thanksgiving leftovers, wouldn’t ya say!?
Now, take spoonfuls of cranberry sauce and add them on top. Don’t skimp! Those sweet and tangy bites balance out the savory turkey gravy that comes next. Grab a ladle and drizzle the gravy all over. The key here is balance: too little, and you miss out on that sauciness, but too much, and the chips get soggy. Cook these nachos for about 15-20 minutes, just enough to heat everything through and crisp the edges of the tortilla chips.
Let’s Eat:
When the nachos come out, you’re in for a treat. Top everything with chopped green onions for some freshness, and your nachos are ready! I serve these straight out of the skillet; it’s a rustic style that fits the whole idea of making the most of your holiday feast. Each bite is a journey through the best parts of Thanksgiving day: rich turkey gravy, creamy mashed potatoes, sweet-tart cranberry sauce, and the savory crunch of tortilla chips.
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There’s no better way to make sure none of your Thanksgiving leftovers go to waste. These Thanksgiving leftovers nachos are a little unconventional, sure, but they’re one of the most delicious meals to come out of my post-holiday kitchen. And if you’re feeling adventurous, go ahead and add other side dishes like green beans, brussels sprouts, or even a scoop of cornbread or brioche stuffing.
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Ingredients
- 1 lb Turkey, cut into chunks
- 3 cups Mashed Potatoes
- 14 oz Cranberry Sauce (canned or homemade)
- 1/4 cup Green Onions, chopped
- Enough Tortilla Chips to cover a 12” skillet
- 1 cup Turkey Gravy
Thanksgiving Leftovers Nachos info:
Instructions
- Preheat your oven or smoker to 350°F.
- Spread a layer of tortilla chips in a cast iron or oven-safe skillet.
- Use a spatula to spread mashed potatoes over the chips.
- Add turkey chunks, making sure they’re evenly spread across.
- Spoon cranberry sauce evenly over the turkey.
- Drizzle turkey gravy over the entire skillet, ensuring each chip has some gravy.
- Cook for 15-20 minutes, or until the nachos are heated through and crispy on the edges.
- Serve hot, topped with green onions.
This turkey nachos recipe has become a favorite part of my post-Thanksgiving day tradition. There are always so many Thanksgiving leftovers, so put them to good use! Instead of reheating plates of Thanksgiving leftovers, I love getting creative with them.
Whether you’re pulling from veggies , green bean casserole, or even a forgotten scoop of giblet gravy, there’s no limit to what you can add. Plus afterwards you can always count this as a meal and have some leftover pumpkin pie for dessert!
Next time you’re faced with a fridge full of Thanksgiving leftovers, don’t just warm them up in the microwave. Grab your favorite side dishes, pile them on some chips, and make these nachos your own. It’s the best way to reimagine a traditional Thanksgiving feast—all in one crunchy, savory, and satisfying dish.
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Thanksgiving Leftover Nachos
Ingredients
- 1 lb Turkey cut in chunks
- 3 C Mashed Potatoes
- 14 oz Cranberry Sauce canned or homemade
- 1/4 C Green Onions chopped onions
- Tortilla Chips enough to cover pan or skillet
- 1 C Turkey Gravy
Instructions
- Preheat oven or smoker to 350F
- In a cast iron skillet (I used a 12") lay down your store-bought, or homemade tortilla chips. In a single-double layer
- Add mashed potatoes on top of the chips; I used a rubber spatula to spread
- Next add your cubed turkey on top making sure to evenly spread
- On top of that, add cranberry sauce as evenly as possible. I prefer to add this via spoonfuls
- Never use a large spoon to drizzle turkey gravy all over the nacho dish
- Place in the preheated oven or smoker to cook for 15-20 minutes until everything is hot. Serve hot.
