Thanksgiving Leftover Tacos

Is there ANYTHING that isn’t yummy in a tortilla? Use what you have in this recipe and don’t skip the sauce – it’s YUMMEH!


  • 2 tbsp. leftover cranberry sauce
  • 1 tbsp. chopped fresh parsley, plus more for serving
  • 1 tbsp. mayonnaise
  • 1 1/2 limes, divided
  • 1/2 c. thinly sliced cabbage
  • Kosher salt
  • 1/4 c. leftover nuts and/or seeds, such as sesame seeds, peanuts, pecans, or spiced nuts
  • 2 tbsp. vegetable oil
  • 1/4 c. leftover stuffing, finely chopped
  • 1 c. leftover gravy
  • 1 to 2 chipotle chiles in adobo, plus 1 tbsp. sauce
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground cinnamon
  • 1 tbsp. roughly chopped dark chocolate
  • 1 1/2 c. shredded dark meat turkey
  • 10 to 12 warm corn tortillas
  • Chopped craisins and lime wedges, for serving


  1. In 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.
  2. In 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.
  3. Wipe 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.
  4. In a blender, blend gravy, chiles, adobo sauce, cumin, oregano, cinnamon, juice of remaining 1/2 lime, and toasted nuts until smooth.
  5. Wipe 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.
  6. Build tacos by piling tortillas with turkey, reserved slaw, stuffing croutons, craisins, and parsley. Serve with lime wedges alongside.