PHOTO: ANDREW BUI; FOOD STYLING: TAYLOR ANN SPENCER
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 Crunchwrap) 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 favorite 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.
Made this? Let us know how it came out in the comments below!
Step 1In 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.
Step 2In 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 to 3 minutes. Transfer to a small bowl.
Step 3Wipe out pan. Heat oil over medium-high heat until shimmering. Add stuffing and cook, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Transfer to a plate.
Step 4In a blender, blend gravy, chiles, adobo sauce, cumin, oregano, cinnamon, juice of remaining 1/2 lime, and toasted nuts until smooth.
Step 5Wipe out 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 to 3 minutes more.
Step 6Build tacos by piling tortillas with turkey, reserved slaw, stuffing croutons, craisins, and parsley. Serve with lime wedges alongside.
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PHOTO: ANDREW BUI; FOOD STYLING: TAYLOR ANN SPENCER
Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.
