We are well into the autumn season, and it just feels so comforting. Pumpkin spice flavors fill our coffee cups and treats for another month, with joyful thoughts of eggnog or peppermint hot cocoa ahead. Cold evenings make us want warm soups, comfort foods, and delicious seasonal baked goodies. It’s almost time for Thanksgiving! We love this season - we get to cook a LOT! This year we’re supporting your Zoom holiday efforts with Gourmet to Go services. We’ll drop off your Thanksgiving meal, complete with pies, turkey, sides, and the works.

We also encourage you to try this recipe either with your leftover turkey or as a unique and fun twist to the traditional holiday menu. It’s light, healthy, and easy comfort food, and if you make it, let us know in the comments below. Enjoy!

Beer Braised Turkey Tacos

INGREDIENTS:

Cooking Oil, or as needed
Turkey thighs & legs, bone in & skin on
Garlic cloves, smashed
Large White onion, chopped into ½” pieces     
Carrot & Celery stalk, chopped into ½” pieces
Poultry seasoning
Oregano
Rosemary
Thyme
Tomato, Jalapeño & Ancho Chili 
Cinnamon Stick
Bottle Dark Beer   
Chicken Stock
Salt & Pepper to taste
Corn Tortillas (or your preferred tortilla type)

2 Tbsp
2
4-6
1
1 each
4 Tbsp
1 sprig
1 sprig
3 sprigs
1 each
2”
1
1 cup          

DIRECTIONS

1. Preheat oven to 300 degrees Fahrenheit.

2. Season turkey with salt and pepper.

3. In a large cast iron casserole, heat oil, sear over medium high heat till browned all over, about 8 minutes. Remove and transfer to a plate.  

4. Add a little oil in the pan with the garlic, onion, carrot, celery, and jalapeño. Cook over moderate heat, stir till onion is softened, about 8 minutes.

5. Add tomato, rest of herbs, and cinnamon stick. Cook and stir until the tomato releases its juices.

6. Return turkey to casserole, add beer and chicken stock. Bring to a soft boil, then simmer in oven for 1 hour, or until turkey is tender. Transfer turkey to a plate and let cool.

7. Discard herb sprigs, cinnamon stick, and boil the sauce over high heat till reduced to about half cup. 

8. Blend sauce to a puree.

9. Shred cooled turkey, season with salt and pepper, and keep in refrigerator.

10. When ready to enjoy, reheat. Wrap tortillas in foil and bake about 8 minutes or microwave till softened and heated thru.  Spoon turkey onto the tortilla.  Top with sauce, cilantro, diced fresh onion, and any other toppings you like.