My mother-in-law always hosts Thanksgiving on the years we are home. But, I’m picky, so I cook basically an entire second meal just for my family. This always translates into TONS of leftovers. Usually, I eat on them for a couple of days and then make a soup, but this year, I was hoping for something different. Someone I know shared a video showing how to make egg rolls filled with Thanksgiving leftovers served with a cranberry dipping sauce – and that got me thinking. I only had wonton wrappers, and I wasn’t looking forward to going to the store or messing up my kitchen frying up a bunch of egg rolls. But, putting that stuff together inside wonton sheets. Genius. Seriously. And thus, this recipe was born.
Lay out a wonton wrapper and put about a teaspoon of leftover sweet potatoes right in the center.
I also happened to have some leftover roasted butternut squash with dried cranberries and pecans. If you don’t, you can add more sweet potatoes, or mashed potatoes, or stuffing, or cranberry sauce, or whatever you’ve got on hand.
Top all of that with about a tablespoon of finely diced leftover turkey. Mine is white meat. I sent the dark meat with my husband since he went back out on the truck yesterday.
Generously wet the edges of the wonton wrapper and top with a second wrapper. Seal the edges well, pressing out as much air as possible. I find this is easiest if I seal a small area while it is laying down and then pick it up to finish.
Be sure you keep the finished ones covered while you work so they don’t dry out. When you finish assembling the ravioli, put a pot of water on to boil. Then, melt a half a stick of salted butter over low heat. It will foam a little, and that’s ok. Keep the butter over low heat until it turns beautiful golden brown.
At this point, I added 1/4 teaspoon dried sage. Fresh would have been better, but I still wasn’t excited about going to the store. Boil your ravioli for 2-3 minutes and then toss in the warm, brown butter. Serve up 3 or 4 per person and dig in!
24 round wonton skins
1/4 cup mashed sweet potatoes
1/4 cup other Thanksgiving leftovers
3/4 cup finely diced, cooked turkey
1/4 cup salted butter
1/4 teaspoon dried sage
Lay a single wonton wrapper on flat surface. Add 1 teaspoon mashed sweet potatoes to center of wrapper. Top sweet potatoes with 1 teaspoon of other leftovers and 1 Tablespoon of diced turkey. Wet edges of wonton wrapper well. Top with a second wrapper being sure to seal the edges well and press out as much air as possible. Cover finished ravioli and set aside.
Repeat until you are out of wonton wrappers.
Bring a pot of water to a boil.
While water is boiling, melt 1/4 cup butter over low heat. Cook over low heat until golden brown. Add 1/4 teaspoon dried sage. Set aside.
Salt boiling water and boil ravioli for 2-3 minutes, being careful not to over crowd the pan or puncture the ravioli. Remove ravioli from boiling water, drain well and toss in brown butter. Enjoy!