Feast Day is near and if you’ve visited the blog lately, I’m sure you can tell that it’s all that’s on my mind. Do you blame me though?
If Feast Day is also on your brain and you’re continuing to plan what to make this Thursday, here are some recipes I posted the past couple of weeks (just because I’m so thankful for you and in case you missed them):
- Homemade Green Bean Casserole
- Italian Sausage, Farro & Butternut Squash Stuffing
- Parmesan & Thyme Mashed Potatoes
- Kale & Goat Cheese Stuffed Mushrooms
- Buttermilk Cornbread Muffins
While the whole Thanksgiving meal is great and I love me some fresh carbs and tryptophan, I ALWAYS look forward to leftovers the weekend following Thanksgiving. If you have yet to reuse your Turkey Day leftovers, I’m a little disappointed, but I’ll forgive you… just promise me this Thanksgiving you will bring home (or save) leftovers for yourself!! You have to. All the cool kids are doing it.
A couple of years ago when I first started my blog, I created a leftover turkey breakfast skillet and the crowds went wild. It’s my second most popular post thanks to a couple of features on FeedFeed (I’m still in awe that it happened!).
And because people noticed my leftover turkey craziness, each year I try to share one leftover recipe. This year, I’ll be sharing TWO and I’m starting with these leftover Thanksgiving turkey tacos. The turkey is warmed in a cranberry/chipotle sauce and topped with sharp cheddar, crema, shaved brussels and pepitas. These tacos are a game changer and such an easy way to spice up those leftovers (literally).
If you end up making these, don’t forget to take some pictures and tag your photos with #marinamakeseats!
Leftover Thanksgiving Turkey Tacos
Makes about six tacos.
- 1 cup of leftover or store-bought cranberry sauce
- 2 tablespoon of chipotle in adobo sauce
- 2 1/2 cups of leftover turkey, diced into bite-size pieces
- 1 cup of shaved brussel sprouts
- Olive oil
- Crema (see recipe below)
- 6 corn tortillas
- 1 cup of sharp shredded cheddar
- 1/4 cup of salted pepitas
- 1/2 cup of sour cream
- 1/2 cup of half and half
In a small bowl, combine the cranberry sauce and chipotle sauce. Stir to combine.
Heat a medium skillet over medium heat. Add the turkey and cranberry/chipotle mixture. Stir to combine and bring to a low simmer, cooking for three to five minutes, until heated through.
While the turkey is heating up, place the shaved brussel sprouts in a medium bowl (dice them more if needed) and drizzle with olive oil and sprinkle with a pinch or two of salt and pepper.
Next, make the crema by whisking all of the ingredients listed above together in a medium bowl.
To assemble the tacos, place turkey in each corn tortilla and top with a good amount of cheddar cheese, brussel sprouts, crema and pepitas.
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