Ingredients:
- For the Tortilla Chips
- 8 oz tortilla chips or thick-cut kettle chips
- Olive oil spray
- ½ tsp poultry seasoning (or ¼ tsp sage)
- ¼ tsp dried thyme
- ¼ tsp black pepper
- For the Nachos
- 1 cup cooked shredded turkey or chicken
- ½ cup leftover roasted vegetables
- 1½ cups prepared stuffing, divided
- 2½ cups shredded mozzarella cheese
- ½ cup cranberry sauce
- 2 tbsp chopped fresh parsley
- For Serving (Optional)
- 1 cup hot gravy
Instructions:
- Preheat oven to 375°F (190°C).
- Spread tortilla chips on a baking sheet, spray lightly with oil, and season with poultry seasoning, thyme, and pepper. Bake 5 minutes.
- Remove from oven and top with turkey.
- Chop roasted vegetables and sprinkle over top. Add 1 cup of the stuffing.
- Add mozzarella, then crumble the remaining ½ cup stuffing on top.
- Spoon small dollops of cranberry sauce across the nachos.
- Increase oven temperature to 400°F (205°C) and bake 10–12 minutes, until cheese is melted and bubbly.
- Top with parsley and serve with warm gravy for dipping.