Two-Layer Leftover Turkey Tacos with Savory Blueberry Sauce

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Make Friday (after Thanksgiving) Tacos a thing, with this Two Layer Leftover Turkey Tacos with Savory Blueberry Sauce.  

Turkey meat is tossed in a pan with bacon and mushrooms. Crunchy taco shells are wrapped with soft tortillas, topped with garlic aioli, turkey mix, and finished with a blueberry sauce that’s both a little sweet and little savory.

If you’re looking for a non-boring use of leftover turkey meat, this is it! 🦃

Don’t forget to P I N this recipe! 

NOTE: This post was originally published in 2015 and has been updated for photos and content.

A LITTLE BACKGROUND ON LEFTOVER TURKEY TACOS

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.

The EC restaurant serves their duck tacos topped with beer-batter fried mushrooms. 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 duck meat is fatty, but turkey is really dry, I added bacon (there goes my healthy version, lol).

They are topped with blueberry sauce, but you can use leftover cranberry sauce if that’s what is usually on your table. FYI, you will love the blueberries!

THANKSGIVING TURKEY FAIL

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.

That turducken took two whole days to prepare! In the end, the turducken slices looked impressive with all the layers. However, 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.

Not to brag, but I like my copycat Evil Czech’s taco recipe even better than original. They turned out sooo good! Here’s more good news: you can make them with leftover chicken too!!!

WHAT’S IN TURKEY TACOS AND BLUEBERRY SAUCE?

For the turkey tacos, you will need:

• Leftover turkey meat – dark meat tastes better and is less dry
• Mushrooms – omit if you must
• Bacon – everything is better with bacon!
• Small soft tortillas
• Crunchy taco shells
• Mayonnaise
• White wine
• Garlic powder
• Salt & Pepper

For the blueberry sauce you’ll need:

• Blueberries
• Shallot
• Brown sugar
• White wine
• White wine vinegar
• Fresh thyme
• Salt and pepper
• Oil
• Truffle oil – totally optional!

HOW TO MAKE TACOS WITH LEFTOVER TURKEY MEAT?

*Details and the printable recipe are available at the bottom of this post.

  1. Make the aioli – Mix the mayo with wine, garlic powder, truffle oil if using, and season with salt and pepper.

  2. Make the turkey filling – Cook the bacon until crisp; remove from the pan. To the bacon grease, add sliced mushrooms. Sauté mushrooms for a few minutes, then add the turkey meat and reserved bacon pieces.

  3. Make the blueberry sauce – Crush berries with a fork and toss with brown sugar. Sauté the shallots in oil until translucent. Add berries, wine, and vinegar and cook for 8-10 minutes. Mix in the thyme, salt, and pepper; cook until the sauce thickens.

  4. Assemble tacos – Wrap the taco shells in tortillas. Spoon aioli over taco shells; add turkey mixture and top with blueberry sauce. Enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I DOUBLE THE RECIPE?

Yes, you can easily double or triple the ingredients. Note: this recipe serves two.  

CAN I USE FROZEN BLUEBERRIES FOR THE SAUCE?

Absolutely! Adjust the cooking time accordingly, as frozen fruit generally contains more liquid.

CAN I FREEZE THE SAVORY BLUEBERRY SAUCE?

I haven’t tried it myself because it only takes 10 minutes to make the sauce, but I don’t see why not. Or, to be safe, keep blueberries in the freezer. Use them instead of fresh (as mentioned in the above answer). It comes together quickly.

 CAN I FREEZE TURKEY TACOS LEFTOVERS?

I wouldn’t suggest freezing it assembled; however, you can freeze the turkey/bacon/mushroom mixture and have it handy for when you want a quick weeknight meal.

RECIPE NOTES/TIPS:

• You can use leftover or rotisserie chicken. Try with duck meat too!
• Distilled white vinegar works fine too if you don’t have white wine vinegar. 
• To speed up the process, use pre-sliced mushrooms. I like the whole ‘shrooms because I have better control over how clean they are. They’re easier to rinse when they’re whole and get less saturated with water.
• To keep the tortillas from separating away from taco shells, you can either lightly smear them with some of the aioli, or run a cocktail pick through the top of the tortilla to hold it together.
• These little turkey tacos are also perfect as party food or appetizers.

MORE RECIPES USING LEFTOVERS:

KICKASSEROLE -LEFTOVER CHEESY TURKEY CASSEROLE 

BUBBLE AND SQUEAK – LEFTOVER POTATO CAKES 

LEFTOVER CHEESEBURGER SALAD

GRENADIR – LEFTOVER POTATO AND PASTA  

NOTE: For your shopping convenience, this post contains affiliate links.

If you make these two-layer leftover turkey tacos with savory blueberry sauce, be sure to leave a comment and or give this recipe a rating!

I love to hear from you and I always respond to each and every comment. And of course, if you are…

MAKING THIS RECIPE OR OTHERS?

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I can’t wait to see your spin on it! Scrolling through the photos of recipes you tried is my favorite! 

Two-Layer Leftover Turkey Tacos with Savory Blueberry Sauce

A perfect pairing of soft and crunchy, sweet and tart in these leftover turkey tacos will make you drool for more.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 small tacos

Calories: 347kcal

Author: Jas

Ingredients

Ingredients:

• 2 cups leftover chopped or shredded turkey meat best to use dark meat
• 2 cups sliced mushrooms
• 3-4 bacon strips chopped
• 6 small soft tortillas
• 6 small crunchy taco shells
• 1/2 cup mayonnaise
• 2 tablespoons white wine
• 1/2 teaspoon garlic powder
• 1 teaspoon truffle oil optional
• Salt and pepper to taste

For the Blueberry Sauce

• 1 cup blueberries
• 1 tablespoon brown sugar
• 1 small shallot thinly sliced
• 1 tablespoon oil
• 2 tablespoons white wine
• 2 teaspoons white wine vinegar
• 1 teaspoon chopped fresh thyme leaves
• Salt and freshly ground black pepper to taste

US Customary - Metric

Instructions

• Mix 1/2 cup mayo with 2 tablespoons white wine, 1/2 teaspoon garlic powder, and 1 teaspoon truffle oil if using. Season the aioli with salt and pepper to taste and aside.
• In a large skillet cook 3-4 chopped bacon strips over medium heat until cooked and crisp. Transfer bacon to a paper towel-lined plate, reserving the fat.
• In the same skillet sauté 2 cups sliced mushrooms in the bacon fat for 5 minutes, stirring occasionally. Stir in the 2 cups of leftover turkey meat and cook until warmed through. Mix in bacon pieces.

Blueberry Sauce

• Slightly crush 1 cup berries with a fork. Do not over-mash them. Toss the berries with 1 tablespoon brown sugar.
• Heat 1 tablespoon oil in a small saucepan over medium-low heat; add one sliced shallot. Cook gently until shallots are translucent. Add 2 tablespoons of white wine and cook until reduced, about 1-2 minutes.
• Transfer the berries to the pan and toss to combine with the shallots. Add 2 teaspoons white wine vinegar. Simmer the berries for 10 minutes. Add 1 teaspoon chopped fresh thyme leaves and season with salt and pepper to taste. Simmer another 10 minutes or until the 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. Distribute aioli on the bottom of each taco shell until used up (about one tablespoon). Add the turkey/bacon/mushroom mixture evenly over the aioli. Drizzle with blueberry sauce. Enjoy!

Notes

• You can use leftover or rotisserie chicken. Try with duck meat too!
• Distilled white vinegar works fine too if you don't have white wine vinegar. 
• To speed up the process, use pre-sliced mushrooms. I like the whole 'shrooms because I have better control over how clean they are. They're easier to rinse when they're whole and get less saturated with water.
• To keep the tortillas from separating away from taco shells, you can either lightly smear them with some of the aioli, or run a cocktail pick through the top of the tortilla to hold it together.
• These little turkey tacos are also perfect as party food or appetizers.

Nutrition

Serving: 3g | Calories: 347kcal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 268mg | Potassium: 259mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas

This recipe is featured on Throwback Thursday.

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