Thanksgiving leftovers make for the most boss second meals of all time. But if you tire of the same old plate-piled-with-turkey in the days following Thanksgiving, give this Asian-inspired twist a try. These wontons and cranberry dip are easy to make, and you can mess with variations depending on what you have left over.
Thanksgiving leftovers make for the most boss second meals of all time. But if you tire of the same old plate-piled-with-turkey in the days following Thanksgiving, give this Asian-inspired twist a try. These wontons and cranberry dip are easy to make, and you can mess with variations depending on what you have left over.
The cranberry dipping sauce is the star of this recipe. So sweet and tart and silky smooth, it’s a whole other world of flavor compared to the usual canned cube of jelly. For best results, cook dipping sauce in a stainless steel pot if possible. Its nonreactive surface will aid in keeping your colors vibrant.
Wontons
1 1/2 cups cooked turkey, shredded
1 cup prepared turkey stuffing
1/3 cup turkey gravy
4 tbsp fresh chives, chopped
1 clove garlic, minced
Salt and pepper to taste
3 cups canola oil
1 14-oz package wonton wrappers
Cranberry dip
1/2 lb cranberries, frozen (approximately 1/2 12-oz bag)
1 cup pulp-free orange juice
1 1/2 cups ginger ale
1 tbsp maple syrup
2 tbsp light brown sugar
1/3 tsp kosher salt
Zest of 1 orange
If your wontons are lacking moistness, try adding a few ounces of softened cream cheese to the filling mixture. If you like more meaty goodness than crunchy shell, try the same filling recipe in egg rolls.
INSTRUCTIONS
Mix shredded turkey, stuffing, gravy, chives, garlic, salt and pepper in a medium bowl until well combined. Add additional gravy if filling is crumbling. Heat 3 cups canola or other cooking oil in a pot over medium heat. Place a tablespoon of filling into the center of each wonton wrapper, brush one edge of wrapper with lightly salted water and fold in half, pinching edges together to close. Cook in small batches, 2 to 3 minutes on each side, until golden brown and crispy. Drain on a plate with paper towels, cooling for 5 minutes before serving.
Combine all ingredients in a medium steel pot and bring to a boil. Reduce heat to a mild simmer and cook, stirring occasionally, for 45 minutes to 1 hour, or until cranberries have softened and liquid has reduced by about half. Move ingredients to a blender. Open blender lid hole and cover with kitchen rag to allow release of steam. Blend on puree until smooth and serve in small bowl beside wontons.
