Now, some of you may think I’m a freak, but: I don’t really like turkey. Dark meat is okay, but white meat does absolutely nothing for me. And it’s not even like I’m being served dry, over-cooked turkey; my mother-in-law does a great job at cooking turkey and keeping it moist, but even so I’m still not a fan. So a year or two ago, when faced with a mountain of leftovers and no bread to make a delicious sandwich filled with sides and minimal turkey, I came up with the perfect solution — THANKSGIVING TACOS.
I know we’re a little over the top with our love of tacos at Casa Shenanigans but this is seriously good/genius. It’s also not really a recipe per se, but it’s something we enjoy and I think everyone else should too. There’s no wrong or right way to do this, but basic idea is layering different sides with turkey on a tortilla, then cheese, then heating it up. Like so:
Butternut squash is spread over half of the tortilla, with shredded turkey on top of it. You can really do whatever you’d like on this taco, as long as it is somewhat spreadable. My husband prefers to have turnips and carrots with his, but I prefer the sweeter base to mine. Then, add stuffing (or mashed potatoes) and top with cheese.
You can either heat it up in the microwave or oven/toaster oven until the cheese is nice and melty and everything is heated through. It doesn’t look particularly pretty when it’s done, but it’s good. The only thing that would’ve made mine better was having leftover cranberry sauce in there between the squash and turkey.