Turkey Cranberry Wontons Recipes

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CRANBERRY GLAZED TURKEY



Cranberry Glazed Turkey image

Provided by Sandra Lee

Categories     main-dish

Time 3h10m

Yield 12 servings

Number Of Ingredients 14

1 (12-pound) fresh whole turkey
3/4 cup butter, softened
3 tablespoons fine herbs, divided
1 tablespoon crushed garlic
2 tablespoons (plus 1/2 cup) orange marmalade, divided
2 tablespoons dehydrated onion flakes
2 tablespoons poultry seasoning
2 teaspoons kosher salt
1 teaspoon ground pepper
2 oranges, sliced
2 leeks, sliced and washed
1 (32-ounce) container low-sodium chicken broth
1/2 cup orange juice
1 can jellied cranberry sauce

Steps:

  • Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
  • In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
  • In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
  • Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
  • Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
  • After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
  • Remove from oven and let turkey rest 15 minutes before carving.

ROAST TURKEY AND CRANBERRY WELLINGTON



Roast Turkey and Cranberry Wellington image

This is a Gary Rhodes recipe that I found on the BBC website. It's a good alternative to a typical roast turkey Christmas dinner, although I admit, it is a lot of work!

Provided by Ppaperdoll

Categories     Turkey Breasts

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 21

1 (2 1/2 kg) turkey breast, skinned
2 -3 tablespoons cooking oil
16 -20 slices streaky bacon (thin slices)
450 g puff pastry
4 tablespoons flour, for dusting
1 egg, beaten
2 onions, finely chopped
2 tablespoons butter
350 g turkey breast, trimmings (saved from breast)
225 g pork sausage, skinned
2 eggs
150 g dried cranberries, chopped
150 g unsweetened chestnut puree
100 g fresh white breadcrumbs
25 g butter
50 g shallots or 50 g onions, sliced
1 tablespoon honey
1 tablespoon red wine vinegar
400 ml red wine
300 ml water (made with 1/8 stock cube) or 300 ml chicken stock (made with 1/8 stock cube)
1 teaspoon flour

Steps:

  • Trim the turkey breast so that it's a more oval shape (which means cutting pieces off the neck end, that you will use later). Tie with a 2cm (1inch) gap between each loop of string, to give a rounded shape.
  • Heat 2-3 Tbsp cooking oil in a large skillet. Season turkey and fry in pan until golden all over. Remove from pan and cool. Place in refrigerator to firm up before removing the string.
  • For the stuffing, cook onions in 2 Tbsp butter for a few minutes until soft. Remove from heat and cool. Roughly chop turkey trimmings and blitz in food processor until smooth. Add sausages and blitz again 30-40 seconds until mixed together. Season and mix in eggs (with wooden spoon or blitz again).
  • Spoon stuffing into a large bowl. Mix in onions, cranberries, chestnut puree, and breadcrumbs. Add seasoning. Chill in fridge.
  • Thin out bacon by rolling between two sheets of cling film (you'll need to do this in batches). Chill bacon rashers on tray until needed.
  • Roll puff pastry on lightly floured surface to a rectangle approximately 45X35cm (18X14inches). Lay bacon rashers on top of pastry, leaving a 3-4 cm (1 1/4 inch) border all the way around. Slightly overlap the bacon rashers as they are laid on the pastry to allow for shrinkage as it cooks. (You'll need about 14-15 rashers).
  • Spread cranberry stuffing over bacon, reserving a few tablespoons. Remove the string from the turkey and lay the breast lengthwise, presentation side down, on top of stuffing. Spread reserved stuffing along centre and top of turkey. Rap turkey and stuffing roll with bacon by lifting 4-5 bacon rashers at a time and pressing into the turkey breast. Continue until both sides have been lifted. Lay remaining rashers lengthwise on the top, covering stuffing that was spread there.
  • Bring one long side of pastry up and over the turkey. Brush the other long side with beaten egg along the 3-4cm (1-1/4inch) border, and press to seal. Brush both ends with beaten egg and fold up to seal. Turn carefully so that wellington is presentation-side-up and place on lightly oiled baking tray. Chill.
  • To cook wellington, preheat oven to 200°C, Gas mark 6. Bake 1 hour, 15minutes to 1 hour 25 minutes, max. After first 45 minutes, brush wellington with beaten egg to colour the pastry. Once cooked, remove from oven and rest for 15-20 minutes before lifting carefully on to a carving board with two large fish slices.
  • While wellington is baking, make the sauce. Melt 2 Tbsp butter in a pan and add shallots or onions. Cook on medium high heat until golden. Add honey and cook until almost caramelised. Add red wine vinegar and red wine. bring to the boil and reduce by half. Add water or stock and return to simmer. Mix flour with 1 Tbsp butter. Whisk into sauce a bit at a time. Return sauce to boil and simmer a few more minutes. Strain through a sieve and season. Slice the wellington and serve with potatoes and brussel sprouts.

THANKSGIVING LEFTOVER WONTONS WITH CRANBERRY SALSA



Thanksgiving Leftover Wontons with Cranberry Salsa image

I made this the day after Christmas to use up the leftovers in my fridge and the in-laws LOVED it. It takes a bit of prep time, but it's quite easy. You may even want to try a little cilantro in the cranberry salsa.

Provided by JennyJenn

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 10

Number Of Ingredients 14

¾ cup lemon juice
1 cup dried cranberries
1 ½ cups shredded cooked turkey
1 cup prepared stuffing
4 ounces cream cheese, softened
¼ cup thick turkey gravy
1 (14 ounce) package wonton wrappers
salt to taste
3 cups canola oil for frying
2 tablespoons minced onion
1 tablespoon lime juice
1 teaspoon seeded and minced jalapeno pepper - or to taste
1 teaspoon minced garlic
1 teaspoon water

Steps:

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

Nutrition Facts : Calories 329.9 calories, Carbohydrate 39.6 g, Cholesterol 32 mg, Fat 14.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 4.1 g, Sodium 426.7 mg, Sugar 8.8 g

THANKSGIVING WONTONS



Thanksgiving Wontons image

We get creative with leftovers and make them into wontons. With a little turkey, cream cheese, cranberry sauce and wrappers, you've got appetizers. -Sarah Gilbert, Beaverton, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 dozen.

Number Of Ingredients 6

1-1/2 cups finely chopped cooked turkey breast
2/3 cup dried cranberries, finely chopped
1/3 cup whipped cream cheese
1/3 cup jellied cranberry sauce
36 wonton wrappers
Oil for deep-fat frying

Steps:

  • In a small bowl, combine turkey, cranberries, cream cheese and cranberry sauce., Place 1 tablespoon filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Repeat with remaining filling and wonton wrappers., In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

TURKEY, CRANBERRY AND BRIE BONBONS



Turkey, Cranberry and Brie Bonbons image

Flaky puff pastry filled with turkery or chicken, cranberry sauce, and brie and made into bonbon shapes. Ideal Christmas appertizer! And so cute, pity I can't post photos!

Provided by djmastermum

Categories     Poultry

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

500 g turkey fillets or 500 g skinless chicken thighs
250 g whole berry cranberry sauce
8 slices brie cheese (1/2 inch slices)
4 sheets frozen puff pastry
1 egg
paprika
salt and pepper

Steps:

  • Sprinkle turky/chicken with salt/pepper, praprika and brown in frying pan to seal in juices.
  • set aside.
  • take puff pastry and on bottom edge, leaving 1cm, place turkey, top with cranberry sauce and brie.
  • carefully roll to enclose filling, then twist the ends into bonbon shapes.
  • brush with beaten egg.
  • Carefully move to a baking paper lined baking tray.
  • Bake in oven according to the direction given on you pack of puff pastry, until puffed and golden.
  • Serve with parsley and a cherry on the top.
  • You could also try placing stoned whole cherries in your bonbons with the rest of the filling. It works out wonderfully!

Nutrition Facts : Calories 1602.7, Fat 95.6, SaturatedFat 24.3, Cholesterol 130.4, Sodium 707.5, Carbohydrate 135, Fiber 4.3, Sugar 25.6, Protein 50.4

TURKEY CRANBERRY WONTONS RECIPE



Turkey Cranberry Wontons Recipe image

Provided by CJKK

Number Of Ingredients 16

Ingredients
■Turkey Cranberry Wontons with Cranberry Dipping Sauce
■Dipping Sauce
■1 C. cranberry sauce, homemade or canned whole berry
■1 Tbs. prepared white horseradish, drained
■Turkey Cranberry Wontons
■2 C. cranberry sauce, homemade or canned whole berry
■1 1/2 C. chopped cooked turkey, skin and bones removed
■1 med. onion, peeled and finely chopped
■2 Tbs. soy sauce (lite ok)
■1 16-oz. pkg. wonton wrappers
■Non-stick cooking spray

Steps:

  • For dipping sauce: In a small bowl combine cranberry sauce with horseradish. Stir to blend. Cover and refrigerate until needed. For wontons: Preheat oven to 375 degrees. Cover a large baking sheet with parchment paper. In a small bowl, combine cranberry sauce, turkey, onion and soy sauce. Mix until well combined. Lay 1 wonton wrapper on a smooth, dry surface. Spoon 1 rounded Tbs. of filling in the center of wonton. Lightly brush the edges of wonton with cold water. Bring two opposite corners of wonton together and press to seal. Place wonton triangle on prepared baking sheet. Continue with remaining filling and wonton wrappers. Lightly spray each wonton with cooking spray. Bake until wontons are crisp and light brown, about 12-15 minute. Remove from oven and transfer wontons to a serving platter. Serve immediately with dipping sauce.

CRANBERRY BRIE WONTONS



Cranberry Brie Wontons image

These wontons have the perfect balance between sweet and savory-your guests won't be able to stop popping them into their mouths!-Carolyn Cope, Boston, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 6 dozen.

Number Of Ingredients 7

1-1/2 cups whole-berry cranberry sauce
1 teaspoon grated orange zest
1/2 teaspoon ground nutmeg
1 pound Brie cheese, rind removed
72 wonton wrappers
1 large egg, beaten
Oil for deep-fat frying

Steps:

  • In a small bowl, combine the cranberry sauce, orange zest and nutmeg. Place 1 teaspoon cheese and 1 teaspoon cranberry mixture in the center of a wonton wrapper. Moisten edges with egg; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve desired amount immediately. Cool remaining wontons; transfer to freezer containers. Freeze for up to 1 month., To use frozen wontons: Place frozen wontons on a greased baking sheet. Bake at 375° for 8-10 minutes or until heated through.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 88mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

THANKSGIVING WON TONS



Thanksgiving Won Tons image

Wontons with a turkey, cranberry, and almond filling.

Provided by Marianna

Categories     Appetizers and Snacks     Meat and Poultry     Turkey

Time 45m

Yield 20

Number Of Ingredients 6

1 ½ cups cooked turkey breast meat, shredded
⅔ cup dried cranberries
⅓ cup slivered almonds
½ cup cranberry sauce
1 (14 ounce) package wonton wrappers
1 quart vegetable oil for frying

Steps:

  • Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
  • Heat the oil in large skillet or deep fryer.
  • Fry the wontons in the hot oil until golden brown. Drain on paper towels.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.8 g, Cholesterol 10.5 mg, Fat 6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 119.6 mg, Sugar 5.3 g

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