Upgrade your regular leftover turkey sandwich to this nacho spread with all the fixins. This light meal is perfect for sharing with the family while winding down during a day filled with football games and holiday movies.This recipe is Courtesy of American Dairy
material
- 12 oz bag of tortilla chips
- 1-2 cups mashed potatoes
- 2 cups turkey meat (including skin)
- 2 cups cooked Brussels sprouts or other green vegetables
- 2 cups cooked butternut squash
- 3 cups sharp white cheddar cheese
- 1 cup warm gravy
- 1 medium jalapeño pepper (thinly sliced)
- cranberry sauce (for serving)
- Sour cream (for serving)
- fresh parsley (for garnishing)
preparation
- Preheat oven to 425°F. Cover a rimmed baking sheet with a layer of tortilla chips. Place half of the mashed potatoes on top of the chips and top with half of the turkey. Scatter the bean sprouts and half of the pumpkin over the turkey, then top with half of the cheese. Bake for 5 minutes until cheese is melted.
- Remove from oven and layer with remaining chips, potatoes, turkey, vegetables, and cheese. Top with plenty of gravy and jalapeño slices. Return the baking sheet to the oven and bake until the cheese is melted, about 5 minutes. Add a dollop of cranberry sauce and sour cream and garnish with parsley.
American Dairy Council Northeast is one of 16 state and regional advocacy organizations operating under the National Dairy Council umbrella. It is a local branch of the National Dairy Council.®has been conducting nutrition education and nutrition research programs since 1915. For more information, please visit: www.americandairy.com.