When it comes to Thanksgiving leftovers, generally I'm a purist. A simple carb-on-carb sandwich might slip into the mix, but otherwise my plate is fully loaded with reheated turkey, stuffing, mashed potatoes, all the fixings (heavy on the gravy), and nothing else. Don't get me wrong, this strategy is less on principle, and more a matter of practicality; if someone (wink wink) set before me a turkey pot pie or the like, I'd gobble it up with glee. But after a marathon day in the kitchen, I have little desire to repurpose leftovers in any ambitious manner.
This year, the proverbial light bulb went off: why not simply sub shredded turkey for chicken in ultra-simple hot-sauce-laden tacos? Little more than a reheat-and-assembly job, these tacos are easy as can be, immensely craveable, and might even fool family members into thinking you put forth more than the bare minimum of effort.
Keep reading for the turkey tacos recipe.
Listen, we get it. After Thanksgiving, you are so done with the kitchen. While we're apt to microwave leftovers for the next few days, it helps to have at least one meal that tastes a little different from the rest. This nourishing soup is also a light reprieve from all the heavy fare.
Whole Foods sent us a roast turkey, and alongside it, they also sent along an "after-Thanksgiving turkey soup" recipe. I took inspiration from the recipe, but made it with brown rice instead of egg noodles, as well as my dad's secret ingredient for just about anything. 
After years of taking the reins regarding my family's Thanksgiving meal, I'm playing more of a supporting role this go-around. I'll be spending the holiday with my boyfriend's parents, and while I'll be toting along a festive 