The Leftover Wontons That Will Make You Forget Turkey Sandwiches Exist
It’s the day after Thanksgiving. Your fridge is a terrifying, yet glorious, game of Jenga played with Tupperware containers. There’s turkey, mashed potatoes, stuffing, and a vat of gravy staring back at you. You know you should eat it, but the thought of another turkey sandwich makes you want to cry a little. If you’re looking for some genius Thanksgiving leftovers recipes that will actually make you excited to eat again, then you have come to the right place.
Allow me to introduce you to your new post-holiday obsession: Crispy Thanksgiving Leftover Wontons with a Cranberry-Gravy Dip. Yes, you read that right. We’re taking all those delicious leftovers, stuffing them into crispy little packages of joy, and creating a snack so good, you might start cooking a whole turkey just for the leftovers.
Why This Recipe is an Absolute Game-Changer
First of all, this is the ultimate “clean out the fridge” recipe. It’s designed to use up all those little bits and pieces of turkey, stuffing, and mashed potatoes in a way that feels completely new and exciting. No more sad, microwaved plates of the same meal you ate yesterday. We’re giving your leftovers a glorious second act.
Second, it’s just plain fun! Folding wontons is a fantastic, low-stakes kitchen activity to do with family or friends while you recover from the main event. Plus, the end result is a platter of crispy, savory, dippable delights that are perfect for watching football or just lounging around. The sweet and savory cranberry-gravy dip alone is worth the price of admission.
The “Whatever’s-in-the-Fridge” Ingredient List
This recipe is less about exact measurements and more about using what you’ve got. Think of it as a delicious, edible science experiment.
For the Wonton Filling:
- About 2 cups of Leftovers: This is your chance to shine! A good mix is:
- 1 cup Finely Chopped Leftover Turkey: Both white and dark meat work great.
- 1 cup Leftover Stuffing OR Mashed Potatoes: This acts as a delicious binder to hold everything together. A mix of both is even better!
- 2 tbsp Finely Chopped Fresh Chives or Parsley (optional): To add a little freshness.
- 1 package (about 50 wrappers) Square Wonton Wrappers: You can find these in the refrigerated section of most grocery stores, usually near the tofu.
- A small bowl of water: For sealing your wontons.
For the Cranberry-Gravy Dipping Sauce:
- 1 cup Leftover Turkey Gravy:
- ¼ cup Leftover Cranberry Sauce: Jellied or whole berry, it doesn’t matter.
For Cooking:
- Neutral Oil for Frying (like canola or vegetable oil): If you’re frying them. You’ll need about 2-3 inches for deep-frying or a few tablespoons for pan-frying.
Tools & Kitchen Gadgets Used
Your cooking method will determine your tools, but the prep is super simple.
- Large Skillet, Dutch Oven, or Deep Fryer: If you’re frying.
- Air Fryer: If you’re going the air-fried route.
- Steamer Basket and Pot: If you prefer steamed dumplings.
- Cutting Board & Sharp Knife: For chopping up that turkey.
- Large Mixing Bowl: For combining your filling.
- Baking Sheet lined with Parchment Paper: To hold your assembled wontons before cooking.
- Tongs or a Slotted Spoon: For safely removing the wontons from hot oil.
- Small Saucepan: For warming up the dipping sauce.
Step-by-Step Guide to Leftover Transformation
Ready to turn your Thanksgiving remnants into a culinary masterpiece? Let’s get folding.
H3: Prep Your Filling and Folding Station
- Create the Filling: In your large mixing bowl, combine the finely chopped turkey and the leftover stuffing and/or mashed potatoes. Add the optional chives or parsley. Mix it all together until it’s well combined and holds its shape when you pinch a bit together.
- Set Up Your Station: This will make the process go much faster. Get your wonton wrappers, your bowl of filling, your small bowl of water, and your parchment-lined baking sheet all lined up and ready to go.
H3: Fold ‘Em Up (It’s Easier Than You Think!)
- Place and Fill: Lay a wonton wrapper on your work surface in a diamond shape. Place about 1 teaspoon of filling in the center. Do not overstuff them, or they will burst!
- Wet and Fold: Dip your finger in the water and trace the two top edges of the diamond. Fold the bottom point up to meet the top point, creating a triangle. Press the edges firmly to seal, squeezing out any air bubbles.
- Get Fancy (Optional): You can stop there for a simple triangle, or you can bring the two bottom corners of the triangle together, dab one with water, and press them to create the classic wonton shape. Place the finished wonton on your baking sheet and repeat with the rest.
H3: Cook Your Crispy Creations
Choose your adventure!
- For Pan-Frying (Crispy Bottoms): Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Place the wontons in a single layer and cook for 1-2 minutes until the bottoms are golden brown. Add ¼ cup of water to the pan, cover immediately, and let them steam for 3-4 minutes until the filling is hot.
- For Deep-Frying (All-Over Crispy): Heat 2-3 inches of oil in a pot to 350°F (175°C). Carefully add the wontons in batches, being careful not to crowd the pot. Fry for 2-3 minutes, flipping once, until they are golden brown and crispy all over.
- For Air-Frying (A Healthier Crunch): Lightly spray the wontons with cooking spray. Place them in a single layer in your air fryer basket. Cook at 375°F (190°C) for 6-8 minutes, flipping halfway through, until golden brown and crisp.
H3: Make the Dipping Sauce
- Heat and Whisk: In a small saucepan over low heat, gently warm the leftover gravy. Whisk in the cranberry sauce until it’s smooth and fully incorporated. Serve warm alongside your hot, crispy wontons.
Calories & Nutritional Info
This is a wild guess, as everyone’s leftovers are different. But here’s a ballpark per wonton (fried).
- Calories: Approximately 50-70 kcal
- Fat: 3-5g
- Carbohydrates: 4-6g
- Protein: 2-3g
(Disclaimer: It’s the holidays. We’ve all agreed that calories don’t count between Thanksgiving and New Year’s, right?)
Common Mistakes to Avoid (For Wonton Success)
Don’t let these simple errors sabotage your leftover glory.
- Overstuffing the Wontons: I know it’s tempting to cram as much deliciousness in there as possible, but trust me on this. One teaspoon of filling is plenty. Overstuffed wontons will explode during cooking, and you’ll have a sad, greasy mess.
- Not Sealing Them Properly: A poor seal is another way to guarantee a wonton explosion. Use a little bit of water and press the edges firmly together, making sure to push out any trapped air.
- Using Wet Filling: If your mashed potatoes or stuffing are particularly wet, your wontons might get soggy. The filling should be firm enough to hold its shape. If it seems too loose, add a bit more chopped turkey or some breadcrumbs to bind it.
- Frying at the Wrong Temperature: If your oil is too cold, the wontons will absorb it and become greasy. If it’s too hot, the wrapper will burn before the filling is heated through. Aim for a steady 350°F (175°C).
Variations & Customizations
The possibilities are as endless as your Tupperware containers.
- Sweet Potato Pie Wontons: This sounds crazy, but it’s amazing. Fill the wontons with a small scoop of leftover sweet potato casserole. Fry them until golden and dust with a little cinnamon sugar. Serve with a dollop of whipped cream for a dessert version!
- Spicy Turkey Wontons: Add a drizzle of sriracha or a pinch of red pepper flakes to your turkey and stuffing filling for a spicy kick that will wake up your taste buds.
- Vegetarian “Stuffing” Bombs: Have vegetarian guests? Make a batch filled with just stuffing and mashed potatoes. They are incredibly delicious and a fantastic vegetarian option.
FAQ: Your Thanksgiving Leftover Questions, Answered
Let’s clear up some common queries about this leftover-palooza.
1. Can I make these ahead of time?
Yes! You can assemble the wontons completely, place them on a parchment-lined baking sheet (not touching), and freeze them solid. Once frozen, transfer them to a freezer bag. You can cook them directly from frozen; just add a few extra minutes to the cooking time.
2. What’s the best way to fold a wonton?
The simple triangle fold is the easiest and fastest. There are many more elaborate folds, but for a crispy fried wonton, the triangle is perfect and provides a great filling-to-crunchy-edge ratio.
3. Can I bake these instead of frying?
You can. They won’t be quite as crispy, but it’s a healthier option. Arrange them on a baking sheet, spray them generously with cooking spray, and bake at 400°F (200°C) for 10-15 minutes, flipping halfway through, until golden brown.
4. How long do the leftovers in the wontons last?
Since the filling is already cooked, you’re just reheating it. The assembled, uncooked wontons will last in the fridge for a day, but it’s best to cook them right away or freeze them to prevent the wrappers from getting soggy.
5. My wonton wrappers are drying out! What do I do?
Keep the stack of wrappers you’re not currently working with covered with a damp paper towel. This will keep them pliable and prevent them from cracking as you fold.
6. I don’t have turkey. Can I use other leftovers?
Absolutely! This concept would work great with leftover shredded chicken, brisket, or even ham. Just chop it finely and mix it with a binder like mashed potatoes.
7. What other dipping sauces are good?
While the cranberry-gravy dip is top-tier, you could also use just plain gravy, just cranberry sauce, or even a sweet chili sauce for a different flavor profile.
Final Thoughts
You are now equipped with the ultimate weapon against leftover boredom. These Thanksgiving Leftover Wontons are a fun, creative, and outrageously delicious way to give your holiday feast a second life. So go forth, raid your fridge, and transform those tired leftovers into a crispy, crave-worthy snack. You’ll never look at a turkey sandwich the same way again.
