Thanksgiving Leftover Wontons with Cranberry Salsa

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 330 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.