Thanksgiving Leftover Wontons With Cranberry Salsa Recipes

THANKSGIVING LEFTOVER RECIPE - TURKEY RANGOON WONTONS WITH CRANBERRY SALSA

Steps:

• To prepare, heat oil over medium high heat in a large deep skillet, or use a turkey fryer. In a small serving dish, mix cranberry sauce, onions, jalapeno peppers to desired heat (optional), and garlic.
• Mix turkey, stuffing, cream cheese, and gravy in a medium bowl.
• Place about 1 T of the mixture in the center of each wonton wrapper and add in a dash of seasoning to taste. I used Chef Nikki's Pro Seasoning. Wet edges of each wrapper lightly with water, layer another wonton wrapper over the first, and press the edges with a fork to seal.
• Place a single layer of won tons in the skillet or fryer. Heat for about 3-5 minutes, until lightly golden brown, flipping once halfway through. Remove with a large spatula onto plate covered with paper towels. Repeat for remaining won tons.
• Let sit for a few minutes and serve while warm with a side of cranberry salsa.

THANKSGIVING WONTONS WITH CRANBERRY SALSA

Steps:

• In a medium bowl, mix together turkey, stuffing, cream cheese, and 3 tablespoons cranberry sauce.
• In a small bowl, stir together the remaining cranberry sauce with the lime juice and jalapeno. Refrigerate until needed.
• Place 1 tablespoon of turkey filling in center of each wonton wrapper. Keep remaining wrappers covered with a damp paper towel so they don't dry out. Moisten the edges of the wonton wrapper with water. Fold wrapper over the filling to form a triangle and press edges to seal. Repeat.
• Pour about 1 to 2 inches of oil in a Dutch oven. Heat oil to 375 degrees. Before you drop the wontons in the oil, check to make sure edges are completely sealed. Fry wontons 4 at a time until golden brown on both sides. This will only take 30 to 60 seconds per side.
• Drain on a paper towel-lined plate. Serve with cranberry salsa.

SPICY TURKEY AND CRANBERRY PINWHEELS

Steps:

• Combine cranberries, jalapenos, green onions, and cilantro in the bowl of a food processor; blend until everything is finely chopped. Transfer mixture to a bowl. Stir in sugar and lime juice. Cover and refrigerate for 1 hour.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly combined. Spread mixture evenly on top of tortillas to cover. Spread 1/4 cup of cranberry mixture on one half of each tortilla. Layer 8 slices of turkey lunch meat over cranberry mixture.
• Tightly roll up each tortilla, starting on the end with the meat and cranberry mixture. Use a serrated knife to cut into 1-inch pieces. Serve immediately or refrigerate until use.

CRANBERRY-TURKEY PINWHEELS

Steps:

• Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples.
• Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.

THANKSGIVING WON TONS

Steps:

• Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
• Heat the oil in large skillet or deep fryer.
• Fry the wontons in the hot oil until golden brown. Drain on paper towels.