We're all grateful for the time we spend with family and friends during Thanksgiving. Mounds of mashed potatoes, golden turkey, succulent ham, sweet potato casserole and cranberry sauce. But what about those leftovers? I hear you groaning now. Here's a recipe for you that uses up leftover turkey (or chicken!). Assemble these wontons ahead of time, freeze, then deep fry them for a Christmas or New Years get together. Serve with your favorite sweet and sour sauce.
48 ou. canola oil
1 pd. ground turkey, leftover cooked turkey or chicken, chopped fine
1 T minced garlic (less if you're sensitive to the taste)
1 bunch green onions, chopped fine
15 baby carrots, chopped fine
1 8 ou. mushrooms, chopped fine
1 T soy sauce
12 ou. package wonton wraps
In skillet on low, combine all ingredients except oil, meat, and wonton wrappers. Saute until carrots are tender. Turn on high and cook, stirring often, until moisture evaporates. Remove from heat and let cool.
In food processor, pulse cooled mixture until it is fine but not pasty. Fold this mixture into chopped meat.
Begin heating oil while assembling.
Take wonton, wet two adjacent edges. Place teaspoon of filling in center and fold into triangle, press out excess air and seal moistened edges. Deep fry until golden. Serve with sauce of choice.
For quick hor d'oeuvres for later on, do not fry the wontons. Instead, place them in a single layer on a cookie sheet and flash freeze (about 20 minutes) uncovered. Store in freezer bags. Now you can fry what you need when you need it.
I'll be posting tried and true favs from both Lisa and I over the next few Tuesdays leading up to Christmas. So stay tuned for recipes such as Cranberry Chutney Bread, English Toffee and Challah Bread! Yum!