Served at the 2017 Holiday Fare Wine Trail
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 wonton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of the 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 desired consistency. Refrigerate until serving time.
Serve with Adam Puchta Winery Impulse.
