I’m thinking turkey today. And tacos! I love Thanksgiving and even more, I love when people ask me how we celebrate it in Europe. Uhm…it’s not that we are not thankful by nature, we are just not on the bandwagon with all that pilgrim stuff and all. No, seriously, you should know your country and why you have certain holidays. Google it!
These turkey tacos were inspired by Evil Czech’s duck tacos. They are AMAZING! I hope their franchise is present in your town so you can judge it for yourself. If not, I’m coming to the rescue! OK, I made no duck tacos; this is a turkey season after all.
We did have duck on our Thanksgiving table once and I also managed to make turducken another year. Think of turducken as a creepy Mother Nature’s joke. It looks like turkey is pregnant with a duck that’s pregnant with a chicken. I’m not into killing myself in the kitchen for the sake of impressing the family anymore. That turducken took two whole days to prepare!
Have you ever tried deboning the poultry so that the bird is boneless but intact? Yeah, don’t do it. I made three different dressings from scratch to stuff my chicken, duck, and turkey. Oh, and I went so far as making the gravy from roasted vegetables and drippings. What was I thinking? Cut into slices, the turducken looked impressive with all the layers; but the flavor was kind of all over the place.
So, now that I scared you enough from ever making a turducken, let’s go back to my tacos. The EC restaurant serves their duck tacos topped with beer-batter fried mushrooms. Again, I don’t want to spend all that effort in my kitchen, at least not for the leftovers. In my – I like to think healthier – version, they are pan fried. Since turkey meat is not as fatty as duck, I added bacon (there goes my healthy version, lol). Then you top them with blueberry sauce. You can use leftover cranberry sauce if that’s what is usually on your table. I love them with the savory blueberry sauce!
Not to brag, but I liked my tacos even better than EC’s. They turned out sooo good! Here’s more good news: you can make them with leftover chicken too!!!A perfect pairing of soft and crunchy, sweet and tart in these turkey tacos will make you… Click To Tweet
Serves 2 (3 tacos each)
2 cups chopped or shredded Turkey
2 cups sliced Mushrooms
3 Bacon strips, chopped
6 small Soft Tortillas
6 small Crunchy Taco Shells
½ cup Mayo
1 tablespoon White Wine
½ teaspoon Garlic Powder
For the Blueberry Sauce
1/3 cup Blueberries
1 tablespoon Sugar
1 small Shallot, minced
1 tablespoon Oil or Butter
2 tablespoons White Wine
2 teaspoons Vinegar (I used white wine vinegar)
½ teaspoon chopped fresh Thyme
Salt and freshly ground Black Pepper to taste
Mix mayo with garlic powder and wine, lightly season with salt and pepper. Set aside.
In a large skillet cook the bacon over medium heat, until cooked and crisp. Drain on a paper towel, reserving the fat.
In the same skillet sauté mushrooms in the bacon fat for 5 minutes, stirring occasionally. Stir in the leftover turkey meat and cook until warmed through. Mix in bacon pieces.
Slightly crash the berries with a potato masher or fork. Do not mash them. Toss the berries with sugar.
Heat the oil in a saucepan over medium-low heat; add shallots. Cook gently until shallots are translucent.
Transfer the berries to the pan and toss to combine with the shallots. Add the wine and vinegar. Simmer the berries on low temperature for 10 minutes. Add the thyme and season with salt and pepper. Simmer another 10 minutes or until sauce thickens.
If the sauce is too dense, add water. If it’s too thin, cook down to desired consistency. Adjust seasoning if necessary.
To serve, wrap the crunchy taco shell with a soft tortilla. Cover the bottom of crunchy taco shells with the mayo mixture, about one tablespoon for each. Distribute turkey/mushroom mixture evenly over the mayo. Top with blueberry sauce. Voilà!
This recipe is featured on Throwback Thursday
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