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 Gilfeather turnip, peeled, and cubed to about 1/4-1/2 inch sized chunks (or any other root veggie that you love)

• 4-5 garlic cloves cut in half

• can of pineapple chunks

• 1-2 medium onions, thinly sliced

• olive oil

• 1 tsp cumin

• 1 tsp smoked paprika

• about 1-2 cups 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 shallot, finely chopped

• salt and pepper

• handful of finely chopped spinach

• tortillas

• shredded cheddar cheese

In a bowl, mix the cabbage, watermelon radish, lime juice, maple syrup, cilantro, shallot, salt and pepper. Let that sit as you prepare the rest of the tacos. Toss the Gilfeather chunks and garlic cloves in olive oil and a pinch of salt, and roast at 400 until the Gilfeather can be pierced with a fork. Sauté the 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, cabbage slaw, cheddar cheese, and fresh spinach. So good!