Thanksgiving leftover tacos!

I know most people have their Thanksgiving meals planned way in advance, but have you figured out all the delicious ways to enjoy leftovers? In our house, it’s usually tacos….

• leftover Thanksgiving turkey, chopped or shredded

• 2 medium celeriac, peeled, and cubed to about 1/4-1/2 inch sized chunks

• 4-5 garlic cloves cut in half

• can of pineapple chunks

• 1-2 medium yellow onions, thinly sliced

• olive oil

• 1 tsp cumin

• 1 tsp smoked paprika

• about 1-2 cups red napa cabbage, sliced into fine ribbons

• 1 grated watermelon radish

• 1 1/2 TBSP lime juice

• 2 tsp maple syrup

• 1 bunch cilantro, finely chopped

• 1 small red onion, finely chopped

• salt and pepper

• handful of finely chopped spinach

• tortillas

• shredded cheddar cheese

In a bowl, mix the red napa, watermelong radish, lime juice, maple syrup, cilantro, red onion, salt and pepper. Let that sit as you prepare the rest of the tacos. Toss the cilariac chunks and garlic cloves in olive oil and a pinch of salt, and roast at 400 until the celeriac can be peirced with a fork. Saute the yellow onions in olive oil, until they are soft. Add the pineapple chunks, turkey, cumin, and smoked paprika. Let that cook until most of the pineapple juice has cooked off. Lightly warm the tortillas. Decorate tacos with turkey mixture, roasted garlic and celeriac, napa slaw, cheddar cheese, and fresh spinach. So good!