Bon Appetit swooped in and helped me jazz up my Thanksgiving leftovers.
There really is no better way to put it:
“Leftovers. They’re perfect, really. You’re in the middle of a four-day weekend, the house is once again empty, the kitchen is clean, and all that remains is a giant Ziploc bag full of turkey for you to eat from the fridge in your pajamas. Without leaving the house, you have all you need to make sandwiches, pot pie, risotto, you name it. But what if there were something more? Something even better? What if there were… Thanksgiving Leftover Nachos?”
And then I proceeded to make Thanksgiving Leftover Nachos, and they were just the crunch I needed to get me over the hump of mushy comfort food remnants.
Thanksgiving Leftover Nachos
Turkey, shredded or cut up (if you have leftover crispy skin, throw that in, too!)
Raw Brussels sprouts, cut into slivers (or any kind of green vegetable)
Sour cream or Greek yogurt
Combine pieces of leftover stuffing with a layer of tortilla chips on a baking sheet. This is your base layer.
Shred the turkey (The skin, too! It gets crispy in the oven) and nestle it with the chips/stuffing. Mashed potatoes are next, acting like refried beans. A little grate of white cheddar and a drizzle of gravy. Pop in a 425 degree oven until it gets oozy and crispy all in one, about 10-15 minutes.
Out of the oven and in come a few hits of leftover cranberry sauce (I like to say “cran sauce”), a few pinches of leftover raw brussels sprouts shavings (made this salad on Thanksgiving day), and some dollops of sour cream.