Thanksgiving Leftover Wontons with Cranberry Salsa

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Thanksgiving: Thanksgiving Leftover Wontons with Cranberry Salsa
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lemon juice
dried cranberries
shredded cooked turkey
prepared stuffing
cream cheese, softened
thick turkey gravy
wonton wrappers
salt to taste
canola oil for frying
minced onion
lime juice
seeded and minced jalapeno pepper - or to taste
minced garlic
  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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