• 40servings
  • 15minutes
  • 330calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup lemon juice

  2. 1 cup dried cranberries

  3. 1 1/2 cups shredded cooked turkey

  4. 1 cup prepared stuffing

  5. 4 ounces cream cheese, softened

  6. 1/4 cup thick turkey gravy

  7. 1 (14 ounce) package wonton wrappers

  8. salt to taste

  9. 3 cups canola oil for frying

  10. 2 tablespoons minced onion

  11. 1 tablespoon lime juice

  12. 1 teaspoon seeded and minced jalapeno pepper - or to taste

  13. 1 teaspoon minced garlic

  14. 1 teaspoon water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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