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.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
50 mins
40 wontons


  • ¾ cup lemon juice

  • 1 cup dried cranberries

  • 1 ½ cups shredded cooked turkey

  • 1 cup prepared stuffing

  • 4 ounces cream cheese, softened

  • ¼ 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


  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.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

330 Calories
14g Fat
40g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 330
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 32mg 11%
Sodium 427mg 19%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 7%
Total Sugars 9g
Protein 12g
Vitamin C 9mg 46%
Calcium 42mg 3%
Iron 2mg 12%
Potassium 154mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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