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Thanksgiving Leftover Recipe - Turkey Rangoon Wontons With Cranberry Salsa

This has become a day after Thanksgiving annual tradition. My husband adds wonton wrappers to our grocery list before the stores close on Thanksgiving eve. You will probably have all other Thanksgiving leftover recipe ingredients on hand.
Prep Time 20 mins
Cook Time 5 mins
Servings 6


Turkey And Stuffing Wontons

  • 1 1/2 c cooked and shredded turkey
  • 1 c prepared stuffing
  • 4 oz cream cheese room temperature
  • 4 T thick prepared gravy
  • 1 14 oz package won ton wrappers
  • 1 T water
  • 3 c canola, vegetable, or peanut oil I prefer peanut oil
  • all purpose seasoning, to taste I use Chef Nikki's Pro Seasoning

Cranberry Salsa

  • 1 c cranberry sauce not jelly
  • 6 T minced onions
  • 1 t minced jalapeno, to desird heat optional
  • 2 t minced garlic


  • To prepare, heat oil over medium high heat in a large deep skillet, or use a turkey fryer. In a small serving dish, mix cranberry sauce, onions, jalapeno peppers to desired heat (optional), and garlic.
  • Mix turkey, stuffing, cream cheese, and gravy in a medium bowl.
  • Place about 1 T of the mixture in the center of each wonton wrapper and add in a dash of seasoning to taste. I used Chef Nikki's Pro Seasoning. Wet edges of each wrapper lightly with water, layer another wonton wrapper over the first, and press the edges with a fork to seal.
  • Place a single layer of won tons in the skillet or fryer. Heat for about 3-5 minutes, until lightly golden brown, flipping once halfway through. Remove with a large spatula onto plate covered with paper towels. Repeat for remaining won tons.
  • Let sit for a few minutes and serve while warm with a side of cranberry salsa.