Leftover Thanksgiving Wontons & Cranberry Dipping Sauce


 

  • 10 oz. leftover turkey, shredded and roughly chopped
  • ¾ c. leftover cooked chicken stuffing
  • Add (8-oz.) cream cheese, softened
  • Add green onion, thinly sliced; divided
  • Add (14-oz.) jellied cranberry sauce
  • 2 tbsp. original pancake syrup
  • 2 tbsp. packed light brown sugar
  • 30 wonton wrappers
  • vegetable oil, for frying            

 

Mix turkey, stuffing, cream cheese and 2 tablespoons green onion in a medium bowl until combined; set aside.

In a small saucepan, heat cranberry sauce, syrup and brown sugar over medium-high heat, stirring occasionally until melted and thoroughly combined. Remove from heat; set aside.

Using a 1-tablespoon measure, scoop turkey filling and drag the spoon up the side of the mixing bowl to create a level scoop. Place filling in the center of a wonton wrapper. Moisten edges of wrapper with water. Fold wrapper in half over filling to form a triangle. Press edges to seal. Repeat to fill remaining wrappers with turkey mixture.

Pour 1 to 2 inches of oil into a large heavy saucepan or Dutch oven. Heat oil over medium-high heat to 375 degrees. Fry wontons, in several batches, for 3 to 4 minutes or until golden brown, turning halfway through. Drain on paper towels. Garnish with remaining green onion. Serve with cranberry dipping sauce.

ENJOY YOUR MEAL

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