If you’re like me, by the time Thanksgiving winds down, you’re staring at a fridge full of leftovers wondering how to make that turkey and all the fixings feel fresh and exciting again. Well, I’ve got just the thing: a fan-freaking-tastic Thanksgiving Leftover Tacos Recipe that turns those bits and bobs into a handheld flavor explosion you won’t stop craving. Trust me, these tacos are the perfect way to breathe new life into your holiday meal without fiddling around with a million extra ingredients.
Why You’ll Love This Recipe
- Fresh twist on leftovers: It gives your classic Thanksgiving staples a completely new life with just a few extra touches.
- Bold layering of flavors: The sweet cranberry, smoky chipotle, and a hint of dark chocolate create a mouthwatering combo every time.
- Easy to customize: You can swap nuts, spice levels, or veggies to perfectly match what you love or have on hand.
- Family-approved crowd pleaser: This recipe quickly became a hit at my house — everyone asks for seconds!
Ingredients You’ll Need
The magic here is all about combining leftover staples with fresh crunch and bold sauces. I like to use sturdy corn tortillas because they hold up well, and the cranberry sauce mixed into the slaw really brightens everything up.
- Leftover cranberry sauce: Adds sweetness and helps dress the slaw beautifully.
- Fresh parsley: Brightens flavors and adds a pop of color.
- Mayonnaise: Keeps the slaw creamy without overpowering.
- Limes: Fresh lime juice brightens and balances flavors perfectly.
- Thinly sliced cabbage: Offers crisp texture and lightness.
- Kosher salt: Enhances all the flavors without tasting salty.
- Nuts/seeds: Toasted for crunch and nutty depth—mix it up depending on what you have!
- Vegetable oil: For crisping up the leftover stuffing.
- Leftover stuffing: Chopped finely so it’s easy to pile on as a ‘crouton’ topping.
- Leftover gravy: Forms the base of the smoky, spicy chipotle sauce.
- Chipotle chiles in adobo: Adds a smoky heat that’s irresistible.
- Ground cumin: Warms up the sauce with earthy undertones.
- Dried oregano: A little herbaceous note to complement the spices.
- Ground cinnamon: Just a touch for surprising warmth and depth.
- Dark chocolate: Secret ingredient for rich complexity in the sauce.
- Shredded dark meat turkey: The star protein that soaks up all the flavorful sauce.
- Warm corn tortillas: Soft and sturdy—perfect for building your tacos.
- Chopped craisins and lime wedges: For serving—adds sweet tart bursts and zingy freshness.
Variations
I absolutely encourage you to put your own spin on this Thanksgiving Leftover Tacos Recipe. I’ve experimented with some tweaks depending on what I have around and who I’m feeding—and honestly, it just gets better.
- Mild Version: When my kids join the taco party, I leave out the chipotle and add a pinch of smoked paprika instead—it keeps the smoky vibe without the heat.
- Vegetarian Swap: Use roasted sweet potatoes or chickpeas instead of turkey, and swap gravy for a rich mushroom sauce—turns out surprisingly delicious!
- Different Nuts: I once used spiced pecans for an extra crunch and a sweet hint that perfectly paired with the cranberry slaw.
- Gluten-Free Alternative: Stick to corn tortillas and double-check your stuffing doesn’t have breadcrumbs—or make your own gluten-free version.
How to Make Thanksgiving Leftover Tacos Recipe
Step 1: Toss the Cranberry Cabbage Slaw
Start by whisking together that leftover cranberry sauce, fresh parsley, mayo, and the juice of one lime in a big bowl. Add your thinly sliced cabbage right after and toss everything until the slaw is evenly coated. A sprinkle of kosher salt will help balance the sweetness. Let it sit a bit while you work on other parts—the flavors meld beautifully if you give it some time.
Step 2: Toast the Nuts and Crisp up the Stuffing
Grab a dry skillet over medium-low heat and toss in your leftover nuts or seeds—stir them frequently, so they toast evenly and get that nutty aroma. It only takes 2-3 minutes. Then wipe out the pan, add a splash of vegetable oil, and cook your leftover stuffing chunks until they turn golden and crispy—this makes them the perfect crunchy “crouton” topping for your tacos.
Step 3: Blend the Spicy Chipotle Gravy Sauce
In a blender, combine leftover gravy with the chipotle chiles, adobo sauce, cumin, oregano, cinnamon, juice of the remaining half lime, and the toasted nuts. Blend until completely smooth. This combination might sound surprising, but trust me—it’s like taco magic in a jar.
Step 4: Finish the Sauce and Warm the Turkey
Back to your skillet: wipe it clean again and pour in the blended sauce. Stir in the chopped dark chocolate and cook over medium heat for about a minute until the chocolate melts luxuriously into the sauce. Then add shredded turkey and stir it through so every shred is coated and heated through. You’ll notice how the sauce clings to the turkey, making it juicy and packed with smoky richness.
Step 5: Build Your Tacos Like a Pro
Warm your corn tortillas just before serving so they’re pliable. Then pile on the turkey, that tangy cranberry slaw, crispy stuffing croutons, chopped craisins, and a sprinkle of fresh parsley. Serve it all up with lime wedges on the side for that perfect zesty squeeze.
Pro Tips for Making Thanksgiving Leftover Tacos Recipe
- Prep Slaw Early: Make your cranberry cabbage slaw ahead and let it marinate in the fridge—it tastes even better after the flavors have had time to mingle.
- Low and Slow Toasting: Always toast nuts and seeds on medium-low heat to avoid burning while extracting the best flavor.
- Use Dark Meat Turkey: In my experience, dark meat turkey stays juicy and holds up better in the sauce compared to white meat.
- Avoid Soggy Tacos: Crisping up the stuffing and serving tortillas warm but not soggy helps keep your tacos from falling apart.
How to Serve Thanksgiving Leftover Tacos Recipe
Garnishes
I love topping these tacos with extra fresh parsley and chopped craisins — they add lovely brightness and a little chew that contrasts nicely with the warm, saucy turkey. A wedge of lime on the side is non-negotiable for me; that burst of citrus just pulls everything together and keeps the flavors lively.
Side Dishes
Since these tacos are packed with flavor already, I usually keep sides simple—think a crisp green salad or roasted vegetables to balance richness. If you really want to lean into the leftover theme, some roasted sweet potato wedges or even a light coleslaw are fantastic companions.
Creative Ways to Present
Once, I laid them out on a large wooden board with little bowls of different toppings—extra nuts, mini craisins, fresh lime wedges, and chopped herbs—for a fun, family-style taco bar. It’s great for entertaining and lets everyone customize their taco just how they like it.
Make Ahead and Storage
Storing Leftovers
I store the turkey and sauce mixture separately from the slaw and tortillas in airtight containers in the fridge. This keeps textures fresh and prevents sogginess. The slaw can keep well for 2-3 days, and the turkey mixture for about 3-4 days.
Freezing
If you want to freeze the turkey and sauce part, it works just fine! I freeze it in a sealed container for up to 2 months. When ready, thaw overnight in the fridge, and reheat gently on the stove so you keep that lovely saucy texture. I don’t recommend freezing the slaw or the fresh cabbage because they’ll lose their crispness.
Reheating
The best way I’ve found to reheat the turkey mixture is warming it slowly in a skillet over medium-low heat, stirring occasionally to avoid drying out. For tortillas, I wrap them in a damp paper towel and heat in the microwave for about 20 seconds — soft and ready for taco assembly in a flash.
FAQs
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Can I use white meat turkey instead of dark meat?
Absolutely, you can! However, keep in mind that dark meat tends to be juicier and holds up better in the sauce, so your tacos might be a bit drier with white meat. To avoid this, consider adding a touch more gravy to keep the mixture moist.
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What can I substitute if I don’t have leftover stuffing?
If you’re out of stuffing, try toasting breadcrumbs mixed with herbs and a little melted butter for that same crispy, savory crunch. Alternatively, roasted croutons or even crushed tortilla chips can be sprinkled on top to add texture.
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Is there a vegetarian way to make these tacos?
Definitely! Swap the turkey for roasted vegetables like sweet potatoes or mushrooms, and use a mushroom-based gravy or a rich tomato sauce in place of turkey gravy. Toasted nuts give protein and crunch, making it super satisfying.
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How spicy are these tacos?
They have a nice smoky heat thanks to the chipotle chiles in adobo, but you can easily tone it down by using fewer chiles or removing the seeds. If you prefer mild, just use smoked paprika for flavor without the kick.
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Can I make the chipotle gravy sauce ahead of time?
Yes! You can prepare the sauce a day in advance and store it in the refrigerator. Gently reheat it on the stove when ready and stir in the turkey last to keep everything warm and delicious.
Final Thoughts
I can’t tell you how many times this Thanksgiving Leftover Tacos Recipe has saved me from that “what do I do with all this food?” dilemma after the holiday feast. I love it because it’s a celebration of leftover goodness rather than a chore, and it tastes like you went the extra mile. So go ahead—dig into those tacos with all the fixings, share with your loved ones, and enjoy the warm, cozy flavors you already love, transformed into something exciting and new.
Print
Thanksgiving Leftover Tacos Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (American-Mexican)
Description
These Thanksgiving Leftover Tacos are a creative and delicious way to transform your holiday leftovers into a flavorful Mexican-inspired meal. Combining shredded turkey with a spiced chocolate gravy, tangy cranberry slaw, crispy stuffing croutons, and toasted nuts, these tacos deliver a perfect blend of savory, sweet, and smoky flavors that make the most of your turkey day remnants.
Ingredients
Slaw
- 2 Tbsp. leftover cranberry sauce
- 1 Tbsp. chopped fresh parsley, plus more for serving
- 1 Tbsp. mayonnaise
- Juice of 1 1/2 limes, divided
- 1/2 cup thinly sliced cabbage
- Kosher salt, to taste
Nuts and Seeds
- 1/4 cup leftover nuts and/or seeds (such as sesame seeds, peanuts, pecans, or spiced nuts)
Stuffing and Gravy Mixture
- 2 Tbsp. vegetable oil
- 1/4 cup leftover stuffing, finely chopped
- 1 cup leftover gravy
- 1 to 2 chipotle chiles in adobo, plus 1 Tbsp. adobo sauce
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. ground cinnamon
- 1 Tbsp. roughly chopped dark chocolate
- 1 1/2 cups shredded dark meat turkey
Assembly
- 10 to 12 warm corn tortillas
- Chopped craisins, for serving
- Lime wedges, for serving
Instructions
- Prepare the cranberry slaw: In a large bowl, whisk together leftover cranberry sauce, chopped parsley, mayonnaise, and the juice of 1 lime. Add the thinly sliced cabbage and toss until the cabbage is well coated with the mixture. Season with kosher salt to taste, then set aside to allow flavors to meld.
- Toast nuts and seeds: Heat a large dry skillet over medium-low heat. Add the leftover nuts and/or seeds and toast them, swirling the pan and tossing frequently, until they become fragrant and begin to turn golden brown, about 2 to 3 minutes. Remove from heat and transfer to a small bowl to cool.
- Cook stuffing croutons: Wipe out the skillet to remove any residue. Heat vegetable oil over medium-high heat until shimmering. Add the finely chopped leftover stuffing and cook, stirring occasionally, until the stuffing pieces are golden brown and crispy, approximately 5 to 7 minutes. Once done, transfer the crispy stuffing to a plate to drain.
- Make the chipotle gravy sauce: In a blender, combine the leftover gravy, 1 to 2 chipotle chiles in adobo, 1 tablespoon adobo sauce, ground cumin, dried oregano, ground cinnamon, juice of the remaining half lime, and the toasted nuts. Blend until smooth and well mixed.
- Heat the sauce and turkey: Clean the skillet again and pour in the blended sauce. Add the chopped dark chocolate to the sauce. Cook over medium heat, stirring occasionally, until the chocolate melts completely, about 1 minute. Add the shredded dark meat turkey to the skillet and cook, stirring to separate the shreds, until heated through, about 2 to 3 minutes.
- Assemble the tacos: Warm the corn tortillas. Pile each tortilla with the saucy turkey mixture, then top with the reserved cranberry slaw, crispy stuffing croutons, chopped craisins, and additional parsley. Serve the tacos with lime wedges on the side for an extra burst of citrus.
Notes
- Use leftover nuts and seeds of your choice—sesame seeds, pecans, or spiced nuts all work well for added crunch.
- Adjust the number of chipotle chiles depending on your heat preference.
- Make sure to warm the corn tortillas before assembling to prevent them from tearing.
- The dark chocolate adds depth to the sauce but can be omitted if unavailable; substitute with a small spoonful of cocoa powder.
- For a vegetarian version, substitute shredded turkey with cooked jackfruit or mushrooms and use vegetable gravy.
Nutrition
- Serving Size: 1 serving (approximately 3 tacos)
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
