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.

Original recipe makes 40 wontons

Ingredients

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

PREP

30 mins
COOK

15 mins
READY IN

50 mins

Directions

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.