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At Home Style: Turkey Taco with Cranberry Salsa


TurkeyTaco2What to do with Thanksgiving leftovers? 

Once Thanksgiving has come and gone, we reach our turkey limit well before the leftovers are even consumed. Here’s a tasty and fun recipe Courtesy Chef Therese of Owings Mills-based The Classic Catering People to give new life to your leftover turkey surplus reincarnatubg leftover cranberry sauce too! Enjoy!

8 Corn Tortillas – If using pre-made, just heat in oven or sauté in
Olive oil, folding on paper towel to cool.

Turkey Taco Fillings:
2 Tbsp    Olive or Vegetable oil
3 Cups    Cooked Turkey meat, cut into bite sized pieces
1 Cup    Monterey Jack, shredded
1 Cup    Cheddar, shredded
2 Cups    Shredded Lettuce (+/-) and/or arugula/gourmet greens
1 cup    applewood smoked bacon, cooked and chopped (optional)
Sauté turkey in olive oil, place in shell and add cheese. Warm in oven at 350 degrees for 5 minutes to melt cheese. Remove and top with lettuce, bacon (optional) and salsa.

Cranberry Salsa:
1 1/2 Cups    Fresh or Frozen Cranberries
½    Gala Apple, peeled and cored
Zest of    One Orange
1    Jalapeño pepper, seeded and chopped
4 Tbsp    Sugar
2 Tbsp    Cilantro, chopped
2 Tbsp    Lime Juice
Dash    Sea Salt

Chop apple and cranberries in food processor.  Combine with rest of ingredients in bowl and let sit 15-20 minutes. Stir, taste and adjust seasonings if needed.

Serves 4-6



By Jeanne M. Slaughter, Chesapeake Family’s resident foodie.


Turkey Taco with Cranberry Salsa

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