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
Scale
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
