With the holidays come family traditions, cozy celebrations and a boatload of leftovers. To avoid eating cold turkey sandwiches for a week straight, consider this recipe for Thanksgiving leftover tacos, which are equal parts resourceful, creative and drool-worthy. They’re filled with all the usual suspects, but with a few tweaks for easier digestion.
Instead of a traditional tortilla, the recipe suggests crafting crispy leftover mashed potato shells with the help of a few pantry staples and a muffin tin. Once they’re ready, you can fill them with spare turkey, stuffing, gravy and cranberry sauce. The spuds are arguably the most important part, since you can substitute any of the other fillings in the off-season (for instance, use shredded rotisserie chicken instead of turkey).
That said, the recipe as its written requires a bit of forethought. To make the seasonal staples gut-friendly, we suggest using gluten-free, unseasoned stuffing, low-FODMAP gravy without alliums and mashed potatoes made with lactose-free milk and extra-virgin olive oil instead of butter. Of course, you don’t need to follow these specifications to make a leftover taco, but the recipe will be easier on your stomach if you do.
Want more gut-friendly inspo? Explore the full collection of recipes from The Uninterrupted Plate series here.
