Stick with me on this one because I know how odd Thanksgiving tacos sound.  But let me assure you, they taste delicious. 

You could count this as one more leftover recipe but I’m going to assume at this point most of your leftovers are gone.  If they aren’t, I’m sad to say you might not be so happy if you took a bite of them now…

Good news is that you don’t need leftovers to make these tacos.  Just things you might find on your holiday table.  I don’t know about you, but from Thanksgiving through the New Year I am all about the holiday flavors.  Pumpkin, cranberry, apples, roasted, sweet, savory, sage, creamy…. I want them all the time. 

But you can’t exactly roast a turkey and go all out on the sides every single night.  Which is why these tacos are my answer.  They satisfy the holiday flavor and are simple enough to make on a Wednesday night.  I used ground turkey for this recipe but you can also use shredded turkey or even chicken if that’s what you have on hand.  Word of advice: don’t skimp on the savory tahini drizzle because it’s also delicious and simple.

Another word of advice?  Make a really big batch and freeze it into dinner size portions for simple dinners during the week.  Other than that, enjoy your festive tacos!

Thanksgiving Tacos  

• 1 lb ground turkey or 2 cups shredded turkey/chicken
• 1/2 cup onions, chopped
• 2 cloves garlic, minced
• 1 cup brussels sprouts
• 8 oz. package of mushrooms
• 1/2 cup fresh cranberries
• 1 tbsp fresh sage, chopped
• salt and pepper
• fresh parsley, chopped (optional)
• tortilla shells

Savory Tahini Drizzle 

• 1/3 cup tahini
• 1/3 cup broth or water (I used turkey broth to up the Thanksgiving-y flavor)
• 2 cloves garlic, minced
• juice of half a lemon
• salt and pepper

1. Heat olive oil in a large skillet over medium-high heat.  Saute the onions and garlic for about five minutes and then add the ground turkey. Cook until there is no pink left and then transfer to a large bowl.
2. While the turkey is cooking, use a food processor to shred the brussels sprouts.  Set aside.  Add the mushrooms and cranberries to the food processor and pulse until it has the same consistency as ground meat.
3. Add the shredded brussels sprouts and a little salt and pepper to the same pan you cooked the ground turkey.  Cook for about 5 to 7 minutes until the sprouts start to wilt and crisp up on the edges.  Put the cooked sprouts into the same bowl as the ground turkey.
4. Finally, add the mushroom and cranberry mix to the pan.  Season with salt, pepper, and the sage.  Cook for about 5 to 7 minutes or until most of the liquid has cooked out.  Add this to the bowl with the rest of the ingredients.
5. Stir everything together until it is well combined.  To make the tahini drizzle, place all the ingredients in a blender or use an immersion blender to combine until smooth.
6. Serve in your favorite taco shell and top with drizzle and fresh parsley if desired!