Description
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 10