Thanksgiving Leftover Wontons with Cranberry Salsa
Description
Wontons, those small crisp appetizers originally from China, get a new fusion of flavors when stuffed with a creamy turkey filling and served with tangy, spicy cranberry salsa.
Ingredients
•
3/4 cup lemon juice
•
1 cup dried cranberries
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1 1/2 cups shredded cooked turkey
•
1 cup prepared stuffing
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4 ounces cream cheese, softened
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1/4 cup thick turkey gravy
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1 (14 ounce) package wonton wrappers
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salt to taste
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3 cups canola oil for frying
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2 tablespoons minced onion
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1 tablespoon lime juice
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1 teaspoon seeded and minced jalapeno pepper - or to taste
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1 teaspoon minced garlic
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1 teaspoon water
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.