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Thanksgiving Wontons

Thanksgiving Wontons

These Thanksgiving Wontons are crispy, golden-fried pockets filled with finely chopped turkey, leftover stuffing and whipped cream cheese with a bright cranberry kick. Ready in about 28 minutes, they make a festive appetizer or make-ahead party snack for holiday gatherings.
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Prep Time:20 minutes
Cook Time:8 minutes
Total Time:28 minutes
Course: Appetizer
Keyword: 'holiday', Leftover turkey, Thanksgiving

Equipment

  • Dutch oven
  • medium bowl
  • small bowl
  • paper towels

Ingredients

  • 1 1/4 cups turkey finely chopped, cooked
  • 2/3 cup stuffing leftover
  • 1/3 cup cream cheese whipped
  • 1 can whole berry cranberry sauce 14-ounce; or about 1 1/3 cups leftover cranberry sauce
  • 24 wonton wrappers
  • 1 tablespoon lime juice
  • 1/2 jalapeno finely diced
  • vegetable oil for frying

Instructions

  1. In a medium bowl, mix together 1 1/4 cups finely chopped cooked turkey, 2/3 cup leftover stuffing, 1/3 cup whipped cream cheese, and 3 tablespoons cranberry sauce.
  2. In a small bowl, stir together the remaining cranberry sauce with 1 tablespoon lime juice and 1/2 jalapeno, finely diced; refrigerate the salsa until needed.
  3. Place 1 tablespoon of turkey filling in the center of each wonton wrapper. Keep remaining wrappers covered with a damp paper towel so they don't dry out.
  4. Moisten the edges of each wonton wrapper with water, fold the wrapper over the filling to form a triangle, and press the edges firmly to seal.
  5. Pour about 1 to 2 inches of vegetable oil into a Dutch oven and heat to 375 degrees. Check that edges are completely sealed, then fry wontons 4 at a time until golden brown on both sides, about 30 to 60 seconds per side.
  6. Drain wontons on a paper towel-lined plate and serve with the cranberry-lime-jalapeño salsa.

Notes

Reserve 3 tablespoons of the cranberry sauce for the filling and use the remaining sauce mixed with lime and jalapeño as the dipping salsa. Assemble ahead and keep unused wrappers covered with a damp towel to prevent drying. Maintain oil at 375 degrees and fry in small batches of 4 for even, extra-crisp wontons; drain on paper towels.