Turkey Wonton with Cranberry Jalapeno Compote

Turkey Wonton served at the 2017 Holiday Fare Wine Trail.

Best paired with Adam Puchta Impulse

  • 1½ cups shredded cooked turkey
  • 1 cup prepared stuffing (we add apples, celery, and onions to ours)
  • 4 ounces cream cheese, softened
  • ¼ cup thick turkey gravy
  • 1 (14 ounce) package of wonton wrappers

Preheat oven to 375°. Mix the turkey, stuffing, cream cheese, and turkey gravy in a bowl until thoroughly combined. Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with turkey mixture. Bake 8 minutes or until edges of cups are golden brown and filling is heated through.

Top turkey wontons with the cranberry jalapeno compote.

Cranberry Jalapeno Compote

  • 1 cup sugar
  • 2/3 cup water
  • 1 Tablespoon lemon juice
  • 1/3 cup Adam Puchta Impulse
  • 3 cups fresh cranberries
  • 1 Tablespoon fresh jalapeno, minced

Soak cranberries in Impulse wine for at least 1 hour. Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries with the wine, lemon juice and jalapeno, return to boil. Reduce heat and boil gently for 6-8 minutes, stirring occasionally. Place mixture into food processor and puree to desire consistency. Refrigerate until serving time.