Thanksgiving Leftover Tacos

Let’s be real: The best thing about making a holiday meal or, if you’re lucky, having it made for you is the leftovers. Sure, looking over a sprawling table of Thanksgiving turkey, sides, rolls, salads and more can be extremely impressive. But you know what’s even more spectacular? The crazy dishes you’re able to make with all those same foods. Take, for instance, these Thanksgiving tacos. People love the heralded Thanksgiving sandwich, but there’s something about using a tortilla (see our Thanksgiving Crunch wrap) that takes Turkey Day leftovers to a whole new level. Especially when you top that with turkey that has been made brand-new in a pseudo-mole sauce spiked with gravy, chipotle chiles and dark chocolate. These come together super-quickly and though my favourite part is crisping up stuffing to add a crunchy texture to the taco, you can also use any leftover crispy, fried onions from your classic green bean casserole.

2 Tbsp. leftover cranberry sauce
1 Tbsp. fresh parsley, chopped
1 Tbsp. mayonnaise
1½ limes, divided
½ cup cabbage, thinly sliced
sea salt
¼ cup leftover nuts and/or seeds, such as sesame seeds, peanuts, pecans, or spiced nuts
2 Tbsp. vegetable oil
¼ cup leftover stuffing, finely chopped
1 cup leftover gravy
1-2 chipotle chiles in adobo + 1 Tbsp. sauce
1 tsp. ground cumin
½ tsp. dried oregano
¼ tsp. ground cinnamon
1 Tbsp. dark chocolate, roughly chopped
1½ cups dark meat turkey, shredded
10-12 corn tortillas, warm

To Serve:
chopped craisins
lime wedges
fresh parsley

In a large bowl, whisk cranberry sauce, parsley, mayonnaise and juice of 1 lime. Add cabbage and toss until coated; season with salt and set aside.

In a large, dry skillet over medium-low heat, toast nuts and/or seeds, swirling pan and tossing often, until fragrant and beginning to turn golden, 2-3 minutes. Transfer to a small bowl.

Wipe out the pan. Heat oil over medium-high heat until shimmering. Add stuffing and cook, stirring occasionally, until golden brown and crispy, 5-7 minutes. Transfer to a plate.

In a blender, blend gravy, chiles, adobo sauce, cumin, oregano, cinnamon, juice of remaining ½ lime and toasted nuts until smooth.

Wipe out the skillet. Pour in sauce and add chocolate. Cook over medium heat, stirring occasionally, until chocolate is melted, about 1 minute. Add turkey and cook, stirring, until shreds separate and are warmed through, 2-3 minutes more.

Build tacos by piling tortillas with turkey, reserved slaw, stuffing croutons, craisins and parsley. Serve with lime wedges alongside.

Makes 4 servings.