Mix ½ cup mayo with 2 tablespoons white wine, ½ 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.
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!
You can use leftover or rotisserie chicken. Try with duck meat too!
Use leftover cranberry sauce if that's what is usually on your table. FYI, you will love the blueberries, though!
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.