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.

Turkey Wonton with Cranberry Jalapeno Compote Adam Puchta Winery

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