There’s something downright magical about transforming Thanksgiving leftovers into a new, cozy dish — and Thanksgiving Leftover Nachos are the golden ticket. Imagine layers of pillowy mashed potatoes, tender shredded turkey, savory stuffing, and gooey melted cheese piled on crunchy tortilla chips — it feels like a holiday mash-up that you can eat with your hands. This recipe is perfect for those days after the feast when you want comfort food without reinventing the wheel. If you’re looking for more creative ways to use extra turkey (or just want a comforting kitchen project), try pairing ideas like a simple leftover turkey soup later in the week — but first, let’s get to the nachos.
Ingredients & Equipment
Ingredients
- 1 cup mashed potatoes
- 1 cup cooked turkey, shredded
- 1 cup stuffing
- 1 cup shredded cheese (cheddar or your choice)
- 1 bag tortilla chips
- Optional toppings: sour cream, green onions, cranberry sauce
Notes
- The mashed potatoes can be classic buttery mashed spuds or a lighter, milk-free version depending on dietary needs.
- Stuffing can be classic bread stuffing or a cornbread variety — both add great texture and flavor.
- Cheese choice: sharp cheddar gives a classic flavor, Monterey Jack melts beautifully, and a blend adds depth.
Helpful equipment
- Large mixing bowl
- Baking tray (or oven-safe skillet for a rustic presentation)
- Parchment paper or nonstick spray
- Oven mitts and a spatula
- Optional: blender or hand mixer (if you want ultra-smooth mashed potatoes), meat thermometer (to check turkey when reheating), broiler-safe baking dish
Tip: Use a rimmed baking sheet for easier cleanup and to catch any melted cheese or stray crumbs.
Step-by-Step Instructions (with tips)
Step 1 — Preheat the oven
- Preheat the oven to 350°F (175°C). A moderate oven temperature helps warm everything through without burning the chips.
Tip: If you want a crispier finish or a slightly charred cheese edge, switch to broil for the last 1–2 minutes — watch carefully.
Step 2 — Arrange the chips
- Spread a layer of tortilla chips on a baking sheet. Use a single even layer so each chip gets topping. For extra sturdiness, choose thicker restaurant-style chips.
Tip: If you’re worried about soggy chips, place a small gap between clusters so steam can escape. Alternatively, use two thinner layers and bake in-between.
Step 3 — Mix the leftover filling
- In a bowl, combine the mashed potatoes, turkey, and stuffing until mixed well. Break up any big lumps of stuffing so the mixture spreads evenly.
Variation & tips:
- Roasted vs. boiled potatoes: If you’ve got leftover roasted potatoes, mash them roughly for a heartier texture. Boiled-and-riced potatoes will be lighter and fluffier.
- For a creamier binder, fold in a splash of gravy or a tablespoon of cream cheese. If your turkey is dry, a spoonful of gravy or mayonnaise can help the mixture stay moist.
- Add chopped herbs (sage, parsley, or chives) or a teaspoon of Dijon mustard for brightness.
Pro tip: If your mashed potatoes are very firm, microwave them briefly or whisk with a little milk to loosen up before mixing.
Step 4 — Layer onto the chips
- Evenly distribute the mixture over the tortilla chips. Try to keep the layer balanced so chips near the edges aren’t buried, which can make them soggy.
Tip: For a staggard layering, add half the cheese between two rounds of toppings — this creates melty pockets throughout.
Step 5 — Add the cheese
- Sprinkle shredded cheese on top. Don’t be shy; a full cup will create that classic melted blanket we all love.
Cheese variations:
- Cheddar for tang
- Monterey Jack for mellow melt
- Pepper Jack for a spicy kick
- A smoked cheese adds a lovely autumnal note
Step 6 — Bake until melty
- Bake for 15–20 minutes, or until the cheese is melted and bubbly. If your stuffing or turkey is chilled, err on the longer side so everything heats evenly.
Tip: Use an instant-read thermometer to ensure shredded turkey reaches at least 165°F (74°C) when reheating from the refrigerator. For frozen components, thaw first and then reheat thoroughly.
Step 7 — Finish with toppings
- Remove from the oven and add optional toppings, if desired. Dollop with sour cream, scatter sliced green onions, and add little pools of cranberry sauce for a sweet-tart counterpoint.
Flavor suggestion: A drizzle of warmed gravy or a squirt of lemon juice brightens the flavors. Crispy bacon bits or pickled jalapeños bring an extra pop.
Step 8 — Serve and enjoy
- Serve warm and enjoy your delicious nachos! These are best when eaten right away to maintain chip crunch and cheese pull.
Variation ideas
- Vegetarian: Omit turkey and add roasted root vegetables or sautéed mushrooms.
- Sweet potato twist: Swap mashed potatoes for mashed sweet potatoes; garnish with a sprinkle of smoked paprika.
- Low-carb: Use sturdy romaine leaves or baked vegetable chips as the base instead of tortillas.
- Make it a skillet: Layer everything in an oven-safe cast-iron skillet for a rustic presentation and easier serving.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Leftover assembled nachos: If you’ve baked them, store leftovers in an airtight container in the refrigerator for up to 2 days. Note: chips will lose their crunch.
- Best practice is to separate components: keep chips in a sealed bag at room temperature, and store the turkey+potato+stuffing mixture in the fridge. Reassemble and bake when ready.
Freezing
- Freezing assembled nachos isn’t recommended because chips become soggy on thaw. Instead, freeze components:
- Shredded turkey freezes well for up to 3 months in a freezer-safe bag.
- Mashed potatoes can be frozen in portions; thaw overnight in the refrigerator before reheating.
- Stuffing can also be frozen for up to 3 months.
- To quickly use frozen elements, thaw in the refrigerator overnight, reheat the filling mixture in a covered pan, and then bake atop fresh chips.
Make-ahead strategy
- Prep the filling up to 2 days ahead. Store in the fridge in an airtight container and simply spoon onto chips and bake when guests arrive.
- Pre-shred cheese and keep it chilled. Pre-slice green onions and store them in a small container for quick garnish.
Portioning advice
- A single batch as written makes a generous snack for 4–6 people as an appetizer or 2–3 as a main, depending on appetite.
- To serve a crowd, scale ingredients in multiples and use multiple baking sheets to avoid overcrowding.
How to Use / Serve This Dish
Serving ideas
- Party appetizer: Set a nacho station with bowls of sour cream, cranberry sauce, pickled jalapeños, and extra cheese so guests can customize.
- Cozy dinner: Pair with a crisp winter salad (arugula, toasted pecans, and apple slices) for freshness.
- Game day: These nachos are perfect for watching football or a movie night with friends — hearty, sharable, and indulgent.
Pairings
- Drinks: A malty autumn ale, sparkling cider, or a light-bodied red like Pinot Noir.
- Sides: Roasted Brussels sprouts, a tangy slaw, or a simple green salad.
- Leftover round two: If you want to continue the Thanksgiving theme through the week, follow up with an easy leftover turkey soup made from the bones and scraps.
Creative variations
- Turn them into sliders: Use toasted flatbreads as a base and fold into handheld sandwiches.
- Stuffing-stuffed nachos: Sprinkle extra crumbled stuffing balls on top for texture contrasts and bite-sized surprises.
- Upgrade the stuffing: If you love a classic recipe, try pairing these nachos with the flavors from a tried-and-true grandma’s stuffing recipe — use those herbs and aromatics in your filling for nostalgic depth.
Presentation tip: Serve on a warm platter and top with microgreens or thinly sliced fennel for an elegant finish.
FAQ
Q: Can I use leftover sweet potato mash instead of regular mashed potatoes?
A: Absolutely. Sweet potato mash gives the nachos a sweeter, earthier profile that pairs beautifully with turkey and cranberry. Balance the sweetness with a little sharp cheese or a squeeze of lemon.
Q: How long will leftovers keep in the refrigerator?
A: The turkey-potato-stuffing mixture will keep for 3–4 days in the refrigerator. Once assembled and baked on chips, it’s best eaten within 24 hours for texture. Store components separately when possible.
Q: Can I assemble these and bake later?
A: Yes — assemble just before baking for the best texture. If you must prepare ahead, mix the filling and pre-shred the cheese, then cover and refrigerate. Add to chips and bake right before serving.
Q: What’s the best way to avoid soggy chips?
A: Use thick, sturdy tortilla chips and avoid piling wet ingredients too thickly. Bake at 350°F just until cheese melts; if you prefer crispier results, finish under the broiler for 1–2 minutes. Another trick is to pre-toast the chips for 3–4 minutes before adding toppings.
Conclusion
Thanksgiving Leftover Nachos are the cozy, inventive way to stretch holiday flavors into a playful second act — a plateful of comfort that’s equal parts nostalgia and deliciousness. Whether you’re feeding a crowd or indulging in a solo dinner, this recipe turns the familiar into something unexpected and fun. For more spin-off ideas and recipe inspiration, check out Leftover Thanksgiving Nachos, read a chef’s take on how to assemble and style them at How to Make Nachos with Thanksgiving Leftovers Recipe | Bon …, or explore a FODMAP-friendly version at Leftover Thanksgiving Nachos – FODMAP Everyday. Try the recipe, tweak it to your taste, and don’t forget to share the results — I’d love to hear how your leftover nacho masterpiece turned out!
Thanksgiving Leftover Nachos
Ingredients
Nacho Base
- 1 cup mashed potatoes Can be classic buttery or a lighter version.
- 1 cup cooked turkey, shredded Use leftover turkey from Thanksgiving.
- 1 cup stuffing Can be bread or cornbread stuffing.
- 1 cup shredded cheese Cheddar, Monterey Jack, or a blend can be used.
- 1 bag tortilla chips Thicker chips preferred to avoid sogginess.
Optional Toppings
- to taste sour cream
- to taste green onions Sliced.
- to taste cranberry sauce
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Spread a single layer of tortilla chips on a baking sheet.
- In a bowl, combine the mashed potatoes, turkey, and stuffing until mixed well.
Assembly
- Evenly distribute the mixture over the tortilla chips.
- Sprinkle shredded cheese on top.
Baking
- Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Finishing Touches
- Remove from the oven and add optional toppings.
- Serve warm.
