Thanksgiving Leftover Wontons with Cranberry Salsa

Ingredients

• 3 cups canola oil for frying
• 4 ounces cream cheese softened
• 1 cup cranberries dried
• 1 teaspoon garlic minced
• 1 teaspoon jalapeno minced seeded to taste
• 0.8 cup juice of lemon 
• 1 tablespoon juice of lime 
• 2 tablespoons onion minced
• 40 servings salt to taste
• 1 cup pepperidge farm sage and onion stuffing stuffing prepared
• 1.5 cups turkey shredded cooked
• 0.3 cup campbell's turkey gravy thick
• 1 teaspoon water 
• 14 ounce wonton wrappers 

Equipment

• food processor
• bowl
• frying pan
• paper towels

Directions

1. Pour the lemon juice over the dried cranberries in a bowl; set aside.
2. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
3. 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.
4. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
5. 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.
6. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
7. Drain the lemon juice from the dried cranberries.
8. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped.
9. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water.
10. Serve with the hot fried wontons.