Leftovers. It is definitely a top five reason people cook Thanksgiving dinner. And for me that means Thanksgiving Tacos.Yes, all the goodness of a Thanksgiving meal wrapped up in a corn tortilla.
Surprised I cook Thanksgiving, don’t be it is my fifth time and heck I even use my own homemade vegetable broth to baste the bird too . Yes, call up Michelin and have them put me on their watch list, I have some talent in the kitchen.
But it was just a few years ago when I first decided to try Thanksgiving tacos. I guess all my time Mexico influenced me in the kitchen too. And if there is one lesson I learned besides that everything goes well with salt and lime, it was that everything works in a taco too. And everything includes Thanksgiving leftovers.
How do I make them?
I sliced up the turkey (both white and dark meat) and sauteed it with butter, onions, garlic… the norm. Then I added some leftover mashed potatoes, stuffing, and yams to the mix. One hearty scoop of each will suffice to make two hefty sized tacos.
Next I added fresh baby spinach to the sauté just at the end to warm. Some “green” was needed for color (and also to have at least one healthy ingredient). This year I used the spinach mainly because my string beans with crusted almonds and walnuts did not survive the Thursday gluttony. But it was a great substitute and one I will probably incorporate next year.
After wrapping the sauteed goodness into a the corn tortilla I added a few “condiments.” First,I dripped in some cranberry sauce to add a touch of sweetness along with some more color. I also added two optional items that probably Americanized my tacos some, but heck this is an American Holiday tradition. I used some grated sharp cheddar (a leftover from the appetizers) and some sour cream to finish (an ingredient I use in my mashed potatoes) to complete the tacos. And wa-la
The outcome, Thanksgiving Tacos, was just as expected – delicious. What did you do with your leftovers?
Stay adventurous (in the kitchen too), Craig