Leftover Thanksgiving Turkey Tacos

Leftover Thanksgiving Turkey Tacos
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If you have loads of leftover turkey and you’re not sure what to do with it, you can use turkey in your next taco recipe. Make a cranberry and tomatillo chutney (using your leftover cranberry sauce, of course) and you’ll have a hearty and delicious post-Thanksgiving lunch option.
Leftover Thanksgiving Turkey Tacos
  • 1 pound green tomatillo, washed, roughly cut
  • 2 jalapeños, stems removed
  • 1/2 cup white onion, chopped
  • 1 whole peeled garlic clove
  • 1 bunch cilantro, roots removed
  • kosher salt, to taste
  • 1 cup salsa verde
  • 2 tablespoon cranberry sauce
  • kosher salt, to taste
  • 1 tablespoon canola oil
  • 1/2 cup white onion, chopped
  • 1 tablespoon jalapeño, chopped
  • 1 tablespoon leftover turkey, shredded, white and dark meat
  • kosher salt, to taste
  • tortillas, for serving
  1. Place the roughly cut tomatillos, jalapeños, onions, garlic, and cilantro in a blender and blend until it becomes a textured salsa.
  2. Combine salsa verde with cranberry sauce. Season with salt and adjust ratios to taste.
  3. Heat the canola oil in a sauté pan. Cook the white onion and jalapeño until onion is translucent. A little brown color is ideal. Add shredded turkey, salt and pepper; brown to taste. To serve: Heat soft corn tortillas; fill with spicy turkey sauté and tomatillo cranberry salsa, plus any leftover Thanksgiving vegetables, such as roasted sweet potato, winter squash, greens or Brussels sprouts.