Thanksgiving Leftover Wontons with Cranberry Salsa recipe
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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
Nutrition Info
- 329.9 caloriescarbohydrate: 39.6 gcholesterol: 32 mgfat: 14.1 gfiber: 2 gprotein: 11.7 gsaturatedFat: 4.1 gservingSize: -sodium: 426.7 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Thanksgiving Leftover Wontons with Cranberry Salsa
Directions
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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.