thanksgiving leftover wontons with cranberry salsa

Ingredients

• Servings: 40
• 3/4 cup lemon juice
• 1 cup dried cranberries
• 1 1/2 cups shredded cooked turkey
• 1 cup prepared stuffing
• 4 ounces cream cheese, softened
• 1/4 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 50 mins


• 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.