Taco Tuesday: Cider Braised Turkey & Squash Tacos

Before you say anything, just let me apologize for going AWOL on you. It's been a weird month. I haven't been myself.  I mean, I didn't bake anything for Thanksgiving. No pumpkin cookies with brown butter frosting, no cookies at all. It's unheard of for me. I think my co-workers are ready to check me into a mental health facility.

But in an effort to earn your forgiveness and to show that I haven't completely lost my marbles, I have a great taco recipe that will help you use up any remaining Thanksgiving leftovers you might have...all the flavors of fall wrapped up in a delicious tortilla. Am I forgiven yet??

Butternut squash, shredded turkey, and cranberry sauce...what whaaaat??? Oh no she di'n't! Yes, my friends, she did. As soon as I saw this recipe on Cara's Cravings, I knew it would be the perfect dish to catapult me back into the swing of things. It'll will probably be a good week or two before things really look normal here again (i.e. daily posts), but I'm back in the kitchen, so that's a good start!!!

I had a great Thanksgiving with my family and cooked the main dishes for the first time this year...turkey, dressing, mashed potatoes, broccoli cheese rice casserole...all me, with the help and guidance of Mom. It was a success and I'm hoping to be able to host at my own house next year!! I hope you all had a wonderful Thanksgiving, and that you're getting into the Holiday spirit now! I have a LOT of holiday baking to do, to catch up from being a slacker...stay tuned for lots of goodies to come!!!

Cider Braised Turkey & Squash Tacos
Very slightly adapted from Cara's Cravings

Ingredients

• 1lb boneless turkey breast (I used turkey breast cutlets)
• 1 tsp minced fresh sage (or 1/2 tsp dry rubbed sage)
• 1 tsp minced fresh thyme (or 1/2 tsp dried thyme leaves)
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 cups peeled, cubed butternut squash
• 1 medium onion, diced
• 1 cup reduced sodium chicken broth
• 1 cup apple cider vinegar
• 1/2 tsp cinnamon
• 2 cups fresh cranberries
• 2/3 cup apple cider vinegar
• 3 packets stevia, or to taste
• Flour tortillas

Preparation

1. Heat a non-stick skillet over medium-high heat. Mix the sage, thyme, garlic powder, salt and pepper in a small bowl, then rub both sides of the turkey breast(s). Place in the preheated skillet and cook for 2-3 minutes per side, or until browned.
2. Place the squash and onions in a crock-pot and top with the turkey breast. 
3. Pour the chicken broth and cider vinegar over the top, cover and cook for 3 - 3 1/2 hours on high or 6-7 hours on low.
4. Meanwhile, put the cranberries, remaining cider vinegar, and stevia in a small saucepan and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes, until cranberries are broken down. Stir and/or mash slightly then remove to a bowl and refrigerate until ready to serve.
5. When the turkey is done cooking, remove it to a cutting board or the bowl of a stand mixer and shred. 
6. Remove the squash and onions from the crock pot with a slotted spoon into a bowl and mash slightly. Stir in the cinnamon and season with salt and pepper, if desired.
7. To assemble the tacos, spread a layer of the squash mixture onto warmed tortillas and top each with some of the turkey and cranberry sauce.Thanksgiving in a taco!!