If you’re anything like me, you have a mountain of leftovers after Thanksgiving, and sometimes it feels like you just can’t face another plain turkey sandwich. That’s why I’m excited to share this Thanksgiving Leftover Tacos Recipe—it’s my secret weapon to turning those leftovers into something fresh, fun, and utterly delicious. Trust me, this isn’t just about using up food; it’s about transforming the traditional into an unforgettable meal your whole family will rave about.
Why You’ll Love This Recipe
- Creative Flavor Combos: The blend of cranberry, chipotle, and dark chocolate adds unexpected depth that takes your leftovers to a whole new level.
- Simple Yet Impressive: Even if you’re short on time, these tacos come together quickly with mostly ingredients you already have.
- Textural Contrast: Crispy stuffing croutons and toasted nuts paired with tender turkey keep every bite interesting.
- Family Favorite Reinvented: I guarantee once you try this, your family will ask for it every year after Thanksgiving!
Ingredients You’ll Need
These ingredients come together to create a balance of sweet, savory, smoky, and tangy flavors. Plus, most are common leftovers or pantry staples, so shopping is a breeze.
- Leftover cranberry sauce: Adds sweetness and acidity that brightens the whole taco.
- Fresh parsley: A herbal touch that freshens each bite.
- Mayonnaise: Provides creamy richness in the slaw.
- Limes: Essential for that fresh citrus punch to balance richness.
- Cabbage: Adds crunch and lightness, swapping out heavier greens.
- Kosher salt: Because seasoning is everything.
- Leftover nuts and/or seeds: Toasted for extra texture and nutty flavor.
- Vegetable oil: For crisping up the stuffing.
- Leftover stuffing: The star crumble that becomes crispy taco topping.
- Leftover gravy: The base of a luscious, smoky sauce.
- Chipotle chiles in adobo: Adds smoky heat with a gentle kick.
- Ground cumin, dried oregano, ground cinnamon: Warm spices that deepen the sauce.
- Dark chocolate: A surprise ingredient that melts into savory richness.
- Shredded dark meat turkey: The main protein, tender and juicy.
- Warm corn tortillas: You want them soft and pliable for easy taco building.
- Chopped craisins and lime wedges: For garnish—sweetness meets tang, perfect on top.
Variations
I love making this Thanksgiving Leftover Tacos Recipe my own depending on what’s on hand — don’t be afraid to get creative and swap things out according to your taste or diet. It really welcomes personalization.
- Vegetarian Variation: I once swapped turkey for roasted butternut squash and added black beans for protein; still fantastic and hearty.
- Spice Level Adjustments: You can reduce the chipotle or opt for a milder chili to suit kids’ palates or spice-sensitive eaters.
- Alternative Nuts: If you’re nut-free, toasted pumpkin seeds work great — I’ve used them when hosting guests with allergies.
- Gluten-Free: Since corn tortillas are naturally gluten-free, this recipe suits gluten-free diets well—just double-check your stuffing is gluten-free.
How to Make Thanksgiving Leftover Tacos Recipe
Step 1: Make the Cranberry Parsley Slaw
Start by whisking together leftover cranberry sauce, fresh parsley, mayonnaise, and the juice of one lime in a large bowl. Toss in thinly sliced cabbage until everything’s well coated. Season with kosher salt to taste and set it aside—this slaw is the fresh, tangy counterpoint that brightens the richness of the turkey.
Step 2: Toast Your Nuts and Seeds
Pop your leftover nuts or seeds into a dry skillet over medium-low heat. Keep swirling and tossing them often until they’re fragrant and just turning golden—about 2 to 3 minutes. This toasting adds a deep, nutty flavor and maximum crunch to your tacos. Don’t wander off here—you want to catch them before they burn!
Step 3: Crisp Up the Stuffing
Wipe out the pan from your nuts, then heat vegetable oil over medium-high until shimmering. Add finely chopped leftover stuffing and cook, stirring every now and then, until it’s golden brown and crispy—this usually takes 5 to 7 minutes. Crispy stuffing is one of my favorite textures in this taco, so be patient and get it just right.
Step 4: Blend the Smoky Sauce
In a blender, combine leftover gravy, chipotle chiles with their adobo sauce, cumin, oregano, cinnamon, the remaining half lime juice, and your toasted nuts or seeds. Blend everything until super smooth. This sauce is a game-changer—its smoky warmth and subtle spice bring those leftovers to life.
Step 5: Warm the Turkey in the Sauce
Clean the skillet again, pour in your blended sauce, and add the chopped dark chocolate. Cook over medium heat, stirring occasionally, until the chocolate melts completely—it only takes about a minute. Then stir in your shredded turkey and cook just a couple of minutes until the meat is warmed through and easy to shred apart. Honestly, this step seals all the flavors together in the best way.
Step 6: Build Your Tacos
Warm your corn tortillas—soft and pliable is what you want here. Then pile on the turkey mixture, a generous spoonful of the cranberry parsley slaw, crispy stuffing croutons, and a sprinkle of chopped craisins and fresh parsley. Don’t forget a wedge of lime on the side for that extra zing. Each bite should be a delicious dance of flavors and textures!
Pro Tips for Making Thanksgiving Leftover Tacos Recipe
- Don’t Overload Tortillas: I learned the hard way that overstuffed tacos get messy fast—keep the fillings balanced for easy eating.
- Fresh Lime Juice Magic: Adding lime juice at two stages (in the slaw and sauce) really helps brighten and balance the rich flavors.
- Warm Tortillas Properly: Wrapping tortillas in a damp towel before heating keeps them soft and pliable—ask me how many times I’ve ruined tacos with cracked tortillas!
- Crisp the Stuffing Right: Make sure the pan is hot before adding the stuffing to get that perfect crunch without sogginess.
How to Serve Thanksgiving Leftover Tacos Recipe
Garnishes
I love topping these tacos with chopped craisins for a sweet contrast and extra fresh parsley for that herbal pop. Lime wedges are a must—you’ll want to squeeze fresh lime over every taco bite, trust me. Sometimes I add a dollop of sour cream or a sprinkle of queso fresco if I’m feeling fancy!
Side Dishes
This recipe is great on its own, but if you want to add sides, I reach for simple Mexican rice or a black bean salad. Sometimes a light corn salsa pairs beautifully, cutting through the richness and adding color to the plate.
Creative Ways to Present
For a festive twist, I sometimes serve these tacos on a wooden platter lined with colorful napkins, sprinkling extra parsley and lime wedges around. They also look adorable served family-style with small bowls of each component for DIY taco assembly—kids love building their own!
Make Ahead and Storage
Storing Leftovers
I keep the turkey mixture, stuffing croutons, and slaw in separate airtight containers in the fridge to maintain texture and freshness. That way, when I’m ready to eat again, the stuffing stays crispy, and the slaw keeps its crunch.
Freezing
If you want to freeze, the turkey and sauce combo freezes well in a sealed container but avoid freezing the slaw and stuffing—they lose their texture. When reheating after freezing, let the turkey thaw overnight in the fridge for best results.
Reheating
I gently reheat the turkey and sauce on the stovetop over medium heat, stirring often to prevent sticking. I crisp up the stuffing again in a dry pan, and toss the slaw fresh before eating. Warm your tortillas just before serving to keep everything delightful.
FAQs
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Can I make the Thanksgiving Leftover Tacos Recipe with white turkey meat?
Absolutely! White meat works perfectly if that’s what you have. Just keep an eye on reheating since white meat can dry out faster—adding a splash of gravy or sauce while warming helps keep it tender.
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What can I use if I don’t have leftover gravy?
If you’re short on gravy, no worries. You can make a quick pan sauce by sautéing some onions and garlic, then adding broth and a touch of flour to thicken. Adding chipotle and spices from the recipe still gives you that smoky, flavorful sauce base.
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Can I use flour tortillas instead of corn?
Definitely! Flour tortillas will work fine, especially if you prefer their soft chewiness. Just warm them well so they’re flexible and less likely to tear when stuffed.
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How spicy is this recipe?
The chipotle in adobo adds a gentle smoky heat—not overpowering but with a pleasant kick. You can always scale back the chiles or remove seeds to lower the spiciness for kids or sensitive taste buds.
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Can this recipe be made ahead for a party?
Yes! Prepare the turkey mixture and slaw earlier and store separately in the fridge. Right before serving, crisp the stuffing and warm tortillas—this keeps all the components fresh and perfect for guests.
Final Thoughts
I absolutely love how this Thanksgiving Leftover Tacos Recipe breathes new life into holiday leftovers—it’s like a mini-food celebration all over again! Whenever I make these, my family goes crazy for how fun and flavorful they are. Plus, I’ve learned to never let turkey go to waste again. So next time you’re staring down that fridge full of Thanksgiving remnants, try this recipe—you’ll be glad you did. Enjoy every tasty bite!
Print
Thanksgiving Leftover Tacos Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Transform your Thanksgiving leftovers into delicious and creative tacos with this flavorful recipe featuring turkey, cranberry slaw, stuffing croutons, and a rich chipotle-chocolate gravy sauce. Perfect for a quick, festive meal that repurposes your holiday favorites into a new culinary delight.
Ingredients
Slaw
- 2 Tbsp. leftover cranberry sauce
- 1 Tbsp. chopped fresh parsley, plus more for serving
- 1 Tbsp. mayonnaise
- Juice of 1 1/2 limes, divided
- 1/2 cup thinly sliced cabbage
- Kosher salt, to taste
Toasted Nuts and Seeds
- 1/4 cup leftover nuts and/or seeds (such as sesame seeds, peanuts, pecans, or spiced nuts)
Stuffing
- 2 Tbsp. vegetable oil
- 1/4 cup leftover stuffing, finely chopped
Gravy Sauce
- 1 cup leftover gravy
- 1 to 2 chipotle chiles in adobo, plus 1 tbsp. adobo sauce
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. ground cinnamon
- 1 Tbsp. roughly chopped dark chocolate
Main Ingredients
- 1 1/2 cups shredded dark meat turkey
- 10 to 12 warm corn tortillas
- Chopped craisins, for serving
- Lime wedges, for serving
Instructions
- Prepare the Slaw: In a large bowl, whisk together the leftover cranberry sauce, chopped fresh parsley, mayonnaise, and juice of 1 lime until well combined. Add the thinly sliced cabbage and toss until evenly coated. Season the slaw with kosher salt to taste and set it aside to marinate the flavors.
- Toast Nuts and Seeds: Heat a large dry skillet over medium-low heat. Add the leftover nuts and/or seeds, swirling the pan and tossing frequently for about 2 to 3 minutes until they become fragrant and start turning golden brown. Transfer the toasted nuts and seeds to a small bowl and set aside.
- Cook the Stuffing Croutons: Wipe out the skillet to remove any residual bits. Heat the vegetable oil over medium-high heat until shimmering. Add the finely chopped leftover stuffing and cook, stirring occasionally, for 5 to 7 minutes until golden brown and crispy. Remove from the skillet and transfer to a plate to cool slightly.
- Blend the Gravy Sauce: In a blender, combine the leftover gravy, chipotle chiles with their adobo sauce, ground cumin, dried oregano, ground cinnamon, juice of the remaining 1/2 lime, and the toasted nuts and seeds. Blend until the sauce is smooth and well incorporated.
- Cook the Turkey in Sauce: Wipe out the skillet again and pour in the blended sauce. Add the roughly chopped dark chocolate and cook over medium heat, stirring occasionally, for about 1 minute until the chocolate has melted completely. Add the shredded dark meat turkey, stirring gently to separate the shreds and warm the meat through, cooking for 2 to 3 minutes.
- Assemble the Tacos: Warm the corn tortillas. To build each taco, layer with the warm turkey mixture, a generous spoonful of cranberry cabbage slaw, crispy stuffing croutons, chopped craisins, and a sprinkle of fresh parsley. Serve the tacos alongside lime wedges for squeezing over the top.
Notes
- Feel free to substitute the nuts and seeds with your favorites or whatever you have leftover.
- If you prefer a milder sauce, reduce the amount of chipotle chiles or omit the adobo sauce.
- For a gluten-free version, ensure your stuffing and gravy do not contain gluten ingredients.
- These tacos can be prepared with white or dark turkey meat depending on your preference.
- Leftover leftovers from other sides can be added or swapped to customize your tacos.
Nutrition
- Serving Size: 1 serving (approx. 3 tacos)
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
