Thanksgiving Leftover Wontons with Cranberry Salsa

Name: Thanksgiving Leftover Wontons with Cranberry Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 40
Cuisine: Chinese, Asian
Ingredients: 710 milliliters canola oil for frying; 113 grams cream cheese, softened; 237 milliliters dried cranberries; 1 teaspoon minced garlic; 1 teaspoon seeded and minced jalapeno pepper - or to taste; 177 milliliters lemon juice; 1 Tbsp lime juice; 2 Tbsps minced onion; 40 servings salt to taste; 237 milliliters prepared stuffing; 355 milliliters shredded cooked turkey; 59 milliliters thick turkey gravy; 1 teaspoon water; 397 grams package wonton wrappers

Thanksgiving Leftover Wontons with Cranberry Salsa might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains around 2g of protein, 4g of fat, and a total of 79 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 40. If you have wonton wrappers, water, cranberries, and a few other ingredients on hand, you can make it. It is an inexpensive recipe for fans of Chinese food. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Pour the lemon juice over the dried cranberries in a bowl; set aside.

Ingredients you will need

Dried Cranberries

Lemon Juice

Equipment you will use

Bowl

Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.

Ingredients you will need

Cream Cheese

Turkey Gravy

Stuffing

Whole Turkey

Equipment you will use

Bowl

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.

Ingredients you will need

Water

Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.

Ingredients you will need

Salt

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.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.

Equipment you will use

Paper Towels

Drain the lemon juice from the dried cranberries.

Ingredients you will need

Dried Cranberries

Lemon Juice

Place cranberries into a food processor; pulse several times until the cranberries are finely chopped.

Ingredients you will need

Cranberries

Equipment you will use

Food Processor

Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water.

Ingredients you will need

Jalapeno Pepper

Lime Juice

Garlic

Onion

Water

Equipment you will use

Bowl

Serve with the hot fried wontons.

Equipment

Ingredients

Servings:

710milliliters

canola oil for frying 113grams

cream cheese, softened 237milliliters

dried cranberries 1teaspoon

minced garlic 1teaspoon

seeded and minced jalapeno pepper - or to taste 177milliliters

lemon juice 1Tbsp

lime juice 2Tbsps

minced onion 40servings

salt to taste 237milliliters

prepared stuffing 355milliliters

shredded cooked turkey 59milliliters

thick turkey gravy 1teaspoon

water 397grams

package wonton wrappers

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.