These wontons made with leftover turkey and stuffing take “repurposing” to a whole new level.
There is definitely a “before” and “after” story with these crispy morsels of yumminess. Before, there was this turkey and stuffing that were part of a wonderful Thanksgiving dinner. And then after, the leftover turkey and stuffing shine as the star of the show in these wonderful crispy wontons. But wait, there’s more. The cranberry sauce wanted part of the action so it was transformed into a wonderful dipping sauce with a touch of Asian flavor. Don’t you just love a story with a happy ending!
Turkey and stuffing wontons with cranberry dipping sauce recipe
Inspired by Steamy Kitchen’s Chinese fried wontons
Yields 60 wontons
For the dipping sauce
- 1-1/2 cups jellied cranberry sauce
- 1-1/2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1/4 cup plus 2 tablespoons rice vinegar
- 1-1/2 cups diced cooked turkey
- 3/4 cup diced carrots
- 1 cup chopped green onions
- 3/4 cup diced celery
- 3 tablespoons hoisin sauce
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 2 cups prepared stuffing
- 60 wonton wrappers
- 1 egg
- 1 cup water
- Canola oil for frying — about 1-1/2 cups (may vary depending on the size of the pan)
For the dipping sauce
- In a small to medium bowl, add the cranberry sauce and mash it with a fork.
- Add the remaining ingredients and whisk together. Set aside.
- In a small bowl, whisk together the egg and water. Set aside.
- In a medium bowl, add the turkey, carrots, green onions, celery, hoisin sauce, ginger, salt and pepper. Stir all the ingredients together.
- One at a time, place 1/2 teaspoon of the turkey mixture onto the center of each wrapper.
- Top with 1/2 teaspoon of the stuffing.
- Using your finger, moisten all four edges of the wrapper with the egg mixture.
- Fold one corner over to meet the opposite corner to form a triangle. Press the edges together to force out air from the center.
- Moisten the two corners of the wrapper that are furthest from one another. Then press these two corners together so they stick.
- Heat a wok or pot on medium heat and add the canola oil. Fill the pan with oil about 1 to 1-1/2 inches deep.
- Add a wonton to test the oil to make sure it’s hot enough. Turn the wontons as they cook until they turn a golden color.
- Remove the wontons from the pan and lay them on a wire rack or a plate lined with a paper towel.
- Serve while warm with cranberry dipping sauce.