Got Thanksgiving leftovers? Chef Fabrice M — award‑winning and innovative chef with 20+ years of experience in private homes, world‑class resorts, hotels, and Michelin‑starred restaurants — shares his insider tip for turning turkey into something fresh and exciting.
His Leftover Turkey & Celeriac‑Fennel Slaw Tacos are vibrant, crunchy, and family‑friendly — the perfect way to make holiday leftovers feel brand new.
Read the full recipe and instructions here!
Recipe: Leftover Turkey & Celeriac‑Fennel Slaw Tacos
Transform your Thanksgiving leftovers into a vibrant, crunchy taco night! The creamy, peppery slaw makes the perfect fresh counterpart to rich turkey.
- Yields: 8 tacos (2 per person)
- Prep time: 20 minutes
- Assembly time: 10 minutes
Ingredients
For the Slaw & Turkey
- 4 cups (about 500g) cooked turkey, shredded or chopped
- 1 medium celeriac (celery root), peeled (about 1 lb/450g)
- 1 large fennel bulb
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives or dill, finely chopped
For the Creamy Lemon‑Herb Dressing - ⅓ cup (80g) mayonnaise
- 3 tbsp sour cream or Greek yogurt
- 1 tbsp whole grain mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
For Serving & Assembly - 8 small corn or flour tortillas
- 1 avocado, sliced
Instructions
1. Making Dressing & Slaw
In a large bowl, whisk all dressing ingredients until smooth. Using a food processor or box grater, shred the peeled celeriac directly into the dressing and toss immediately to prevent browning. Thinly slice the fennel bulb (discarding the tough core) and add to the bowl along with parsley and chives. Toss well and let marinate for 10–15 minutes.
2. Warm Tortillas & Turkey
Heat a dry skillet over medium‑high. Warm tortillas for 30–60 seconds per side until soft and pliable, keeping them warm in a towel. Gently warm the shredded turkey in the microwave or a skillet with a splash of broth or water to moisten.
3. Assemble Tacos
To build each taco:
Start with a warm tortilla.
Add a layer of warmed turkey.
Top generously with the celeriac‑fennel slaw.
Garnish with avocado slices and toasted seeds.
Add hot sauce if desired.
Serve immediately with lime wedges.