What to do with all the Thanksgiving leftovers. And there’s usually a ton. Now the second day you probably don’t mind all thanksgiving leftovers and you do another dinner. But by the third day of Thanksgiving leftovers, you’re probably over it. The sides are pretty much gone, and you still have a boat load of turkey. Don’t get me wrong, I like turkey, but I really come for the sides. It’s probably because I like the variety and what fun is the turkey without all the sides.
This year I’ve decided to do some different things with my leftovers. And since there aren’t enough thanksgiving leftovers at this point for a whole meal, you probably still have enough to scrounge up enough to make these different treats. For a few years now, I love to make stuffing waffles and you can find out how to make them here.
But for this recipe I’m making yummy thanksgiving leftovers eggrolls. I use turkey, stuffing, potatoes, and cranberry sauce or you can use gravy if you prefer. If you don’t have the cranberry or don’t like it, you can definitely omit.
I just find that the sweetness brings it all together. You can also use the leftover cranberry to make a dipping sauce for the egg rolls if you like the idea of that.
Once you’ve mixed all the ingredients you can spoon them into the eggroll wrapper
Once the filling is in the center you can begin to roll up your eggrolls. I made homemade wonton wrappers but you can also just buy them. Moisten the edges with your finger and some water and roll up like a burrito
At this point I like to chill them in the fridge for about 15-20 minutes to make sure everything thing stays somewhat solidified. After they’ve chilled gently drop them in the hot oil and fry up on each side until golden.
Ingredients:
Wonton wrappers – you can purchase or find a simple recipe here
Turkey
Stuffing
potatoes (optional)
Cranberry sauce or cranberry goat cheese log (craisin might actually be delish too)
You should prepare the filling cold. You might see some fat from the turkey broth but that’s ok, once it’s fried that will heat and make the eggroll even juicier. Chop up the turkey really well and mix together with the mashed potatoes and stuffing then gently fold in the cranberry.
Scoop a spoonful into the wonton wrapper and roll up like a burrito.
Gently dampen the edges with a wet finger or pastry brush with water to seal. Bring oil to about 350 degrees and gently drop in the egg roll until golden brown. Drain on a rack or paper towels. Lightly season with salt and serve warm with delicious cranberry dipping sauce for extra yum factor. Enjoy!
