Leftover Thanksgiving turkey is great for sandwiches and that’s definetly a popular choice, as is soup and casserole. But we tried something a bit different this year and the results were fantastic.
More often than not, time is limited on the farm. Between daily chores, raising three girls, and getting to the markets, dinner is an afterthought. We have tried tons of recipes over the years, and posted many of them right here on our website, but the truth is sometimes convenience wins over everything else.
This is one of those times. The great part about leftover Thanksgiving turkey is that it’s already cooked! There’s usually some squash or sweet potato, and some corn in the fridge too. So we thought, what if instead of putting that all on a plate and heating it up for Thanksgiving dinner round 2, we put it on a corn tortilla and made a Thanksgiving taco.
We chose to chop up the turkey in advance and add “taco” seasoning to it. Since we didn’t have actual taco seasoning, we just used smoke paprika, chili powder, and cumin. We put it in the ziplock bag with the chopped turkey and actually microwaved it right in the bag.
The squash was spread on a corn tortilla (you could use a flour tortilla too. we used what we had!) and microwaved for 30 seconds, then the turkey went in for 30 seconds. Then we tossed on some leftover corn, a few olives, some jalapenos, salsa, and cilantro.
Here’s a quick video! See you at the market.
Fisher Hill Farm 