Leftover Thanksgiving Turkey Tacos

Name: Leftover Thanksgiving Turkey Tacos
Ingredients: 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

Rosa Mexicano|Nov. 18, 2015 2:46 pm EST

4 (1 ratings)

Print

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.

Servings

1

Ingredients

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

Directions

Place the roughly cut tomatillos, jalapeños, onions, garlic, and cilantro in a blender and blend until it becomes a textured salsa.
Combine salsa verde with cranberry sauce. Season with salt and adjust ratios to taste.
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.