Thanksgiving Leftover Won Tons with Cranberry Salsa: Fusion Aversion


Is everyone tired of turkey sandwiches yet? This house loves leftovers, that is fact. There is nothing better than having a portion of dinner leftover for the next day. But it’s hard to get rid of a whole turkey between two people, even if they are hard core leftover lovers.

We also kinda need to clean the fridge out pronto to make room for all the Christmas food that is soon going to hit my kitchen like a semi truck.


For some reason, Turkey (the all capital T turkey) just isn’t a big deal to me. I would be so happy if it was just like chicken, but it really isn’t. It has way too much going on. Tendons and chewy inedible bits, too dry or too undone, turkey is not our favorite. I think every time we ate leftover turkey these past few days we’ve complained about it a little. We are a bit snooty, sorry.


Enter some Asian fusion Thanksgiving leftovers! I’ve never really liked the “fusion” part of Asian fusion. I like spring rolls, but no avocados or buffalo chicken ones. But these were actually really great! Like little bites of Thanksgiving dinner that remind you of the “Twin Dragon” down the street. This is what fusion is supposed to taste like, my friends.


The best of both comfort food worlds. I’m glad that I moved past my fusion aversion to make these. I’m also glad I went a step further and made the cranberry sauce to go with it. The spicy cranberries really make these little won ton bites super tasty. I might have eaten three won tons too many to get more of that sauce in my mouth.

Thanksgiving Leftover Won tons with Cranberry Salsa
  • 2 cups turkey, diced finely
  • 1 cup turkey dinner leftovers of any kind (stuffing, corn, beans, etc.)
  • 3 tablespoons soy sauce
  • 4 cups cabbage
  • ½ cup grated carrot
  • 3 tablespoons of fresh cilantro, chopped
  • 1 tsp fresh ginger, grated
  • ¼ tsp white pepper
  • Won ton wrappers
  • Vegetable oil for frying
  • 1 cup dried cranberries
  • 2 tablespoons lemon juice
  • ¼ cup apple cider
  • 1 Serrano pepper, seeded and diced finely
  • ¼ tsp salt
  • 1 tsp garlic, crushed
  • 1 tsp fresh ginger, minced
  • ¼ cup mayonnaise
  1. Put the dried cranberries, lemon juice and cider into a small bowl to soften the cranberries.
  2. In a large bowl, mix together turkey, leftover vegetables, cabbage, carrots, crushed ginger and cilantro. Drizzle soy sauce and sprinkle white pepper over the mixture and toss to coat. Chill while you make the cranberry salsa.
  3. Drain the lemon and cider juice from the cranberries and mix in the Serrano pepper, garlic, ginger, salt, and ¼ cup of mayonnaise, Chill in the fridge until ready to serve the won tons.
  4. Following the instructions on the package, roll the won ton wrappers around one tablespoon of the turkey filling. We folded ours into rectangles and triangles because it held a little more filling than rolling, but it's up to you. After rolling all of the won tons, (you want to roll all the won tons before you start frying them, it is difficult to monitor the hot oil and roll at the same time.)
  5. In a wok or deep skillet heat vegetable oil until it sizzles at a drop of water. Place 4 or 5 rolled won tons in the oil and fry until golden brown and crispy, turning to fry both sides. Drain on paper towels.
  6. Serve hot with cranberry salsa.
  7. Freeze any leftover won tons before frying. Remove from freezer and fry before thawing.


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