In a small skillet, add canola oil until about 1 inch deep. Heat oil over medium-high heat. Once the oil is hot and shimmering, fry corn tortillas one at a time, until golden brown, approximately 1-2 minutes per side. Remove to a paper-towel lined plate to drain and sprinkle with salt. Repeat with the remaining tortillas.

Reheat the mashed potatoes, stuffing, turkey and gravy in the microwave or oven.

To build your tostadas, slather the crispy corn tortilla with a thick layer of mashed potatoes. Then top with cranberry sauce, sliced turkey, stuffing and drizzle over the gravy. Serve immediately.