Thanksgiving Leftover Wontons with Cranberry Salsa

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

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.