Description

Thanksgiving Nachos combine the festive flavors of a holiday meal into a fun, shareable appetizer or snack. Layers of tortilla chips, seasoned with poultry spices, topped with shredded turkey, roasted vegetables, stuffing, melty mozzarella cheese, and cranberry sauce, baked to bubbly perfection, then garnished with fresh parsley and served with warm gravy for dipping. This creative twist on traditional nachos is perfect for using up Thanksgiving leftovers or bringing the essence of the holiday to your snack table.

Ingredients

Scale

Base

8 ounces tortilla chips (or thick-cut kettle chips)
Olive oil spray (or cooking spray)
½ teaspoon poultry seasoning (or ¼ teaspoon sage)
¼ teaspoon dried thyme leaves
¼ teaspoon black pepper

Toppings

1 cup cooked shredded turkey (or chicken)
½ cup leftover roasted vegetables
1½ cups prepared stuffing (divided; or half of a boxed mix prepared according to directions)
2½ cups shredded mozzarella cheese
½ cup cranberry sauce
2 tablespoons chopped fresh parsley

For Serving

1 cup gravy (heated)

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the chips with the seasoning.
Prepare the Chips: Arrange the tortilla chips evenly on a large rimmed baking sheet. Lightly spray them with olive oil or cooking spray. Sprinkle the poultry seasoning, dried thyme, and black pepper evenly over the chips, then toss gently to coat all the chips. Bake for 5 minutes to slightly toast and infuse flavor.
Add Turkey Layer: Remove the baking sheet from the oven and evenly spread the shredded turkey over the baked chips, providing a hearty protein layer.
Add Roasted Vegetables and Stuffing: Chop the leftover roasted vegetables finely and scatter them over the turkey. Crumble 1 cup of the prepared stuffing and sprinkle it over the vegetables and turkey, adding texture and traditional flavor.
Top with Cheese and More Stuffing: Generously cover the nachos with shredded mozzarella cheese to ensure a gooey, melted topping. Then crumble the remaining ½ cup of stuffing on top for extra crunch and taste. Dot the surface with small spoonfuls of cranberry sauce for a burst of sweetness.
Bake Again: Increase the oven temperature to 400°F (204°C) and return the nachos to bake for an additional 10 to 12 minutes. Bake until the cheese is fully melted and bubbly, signaling that the nachos are hot and ready.
Garnish and Serve: Remove from oven, sprinkle chopped fresh parsley on top for a fresh herbal note. Serve the Thanksgiving Nachos hot with a side of heated gravy for dipping to add rich, savory moisture with every bite.

Notes

For a vegetarian version, substitute turkey with plant-based meat or extra vegetables.
Use thick-cut kettle chips if you want extra crunch and sturdiness for holding toppings.
If you don’t have poultry seasoning, use equal parts sage, thyme, and a pinch of rosemary for a similar flavor.
Make sure the gravy is warm but not boiling when serving to avoid cooling the nachos too quickly.
These nachos can be assembled ahead of time and baked just before serving for convenience.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Thanksgiving nachos, turkey nachos, holiday appetizer, leftover turkey recipe, stuffing nachos, cranberry sauce, easy baked nachos