Thanksgiving leftovers are an easy meal to put on repeat, but the turkey gets drier and drier with each day. The key to salvaging it — other than sandwiches slathered with mayonnaise — is rehydrating it in a flavorful sauce that turns it into a completely different meal.
A taco recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, is a great way to use leftover turkey. We lay the foundation for a chili verde salsa by browning onions and poblano chilies in a skillet, then simmering the vegetables in cumin-spiked chicken broth.
A portion of the liquid is pureed in a blender with tomatillos to make the salsa, while the turkey is reheated in the remaining liquid. We add the puree to the pan to meld the flavors for an easy, spicy-tangy filling for corn tortillas, served with sour cream and pickled
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