Thanksgiving Leftover Wontons with Cranberry Salsa recipe

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Ingredients

¾ cup lemon juice
1 cup dried cranberries
1 ½ cups shredded cooked turkey
1 cup prepared stuffing
4 ounces cream cheese, softened
¼ cup thick turkey gravy
1 (14 ounce) package wonton wrappers
salt to taste
3 cups canola oil for frying
2 tablespoons minced onion
1 tablespoon lime juice
1 teaspoon seeded and minced jalapeno pepper - or to taste
1 teaspoon minced garlic
1 teaspoon water

Nutrition Info

329.9 calories
carbohydrate: 39.6 g
cholesterol: 32 mg
fat: 14.1 g
fiber: 2 g
protein: 11.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 426.7 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the lemon juice over the dried cranberries in a bowl, set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.

  2. Place a wonton wrapper on a work surface, spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.

  3. Heat the canola oil in a large, deep skillet over medium heat, pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels, allow to cool for about 5 minutes to set the filling.

  4. Drain the lemon juice from the dried cranberries. Place cranberries into a food processor, pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

Recipe Yield

40 wontons

Recipe Note

I made this the day after Christmas to use up the leftovers in my fridge and the in-laws LOVED it. It takes a bit of prep time, but it's quite easy. You may even want to try a little cilantro in the cranberry salsa.

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