Turkey-Wonton Soup

Name: Turkey-Wonton Soup
Ingredients: 3 tablespoons vegetable oil; 3 lbs turkey legs; kosher salt & freshly ground black pepper; 6 cups water; 6 cups chicken stock or 6 cups low sodium chicken broth; 2 garlic cloves; 2 celery ribs, 1 coarsely chopped, 1 finely diced; 1 large carrot, coarsely chopped; 1 large yellow onion, coarsely chopped; 1 bay leaf; 1 fresh thyme sprig; 1 teaspoon whole black peppercorn; 1 small red onion, finely diced; 40 square wonton wrappers; 1 tablespoon chopped fresh dill; 1 teaspoon chopped fresh dill

16 ingredients

5 steps

Ingredients

3 tablespoons vegetable oil
3 lbs turkey legs
kosher salt & freshly ground black pepper
6 cups water
6 cups chicken stock or 6 cups low sodium chicken broth
2 garlic cloves
2 celery ribs, 1 coarsely chopped, 1 finely diced
1 large carrot, coarsely chopped
1 large yellow onion, coarsely chopped
1 bay leaf
1 fresh thyme sprig
1 teaspoon whole black peppercorn
1 small red onion, finely diced
40 square wonton wrappers
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh dill

Directions

1

In a soup pot, heat 2 tablespoons of the oil. Season the turkey legs with salt and pepper, add them to the pot and cook over high heat until browned on all sides, about 7 minutes. Add the water, stock, garlic, chopped celery, carrot, yellow onion, bay leaf, thyme sprig and peppercorns and bring to a boil. Cover and simmer over moderately low heat until the turkey legs are tender and the meat pulls away from the bone, about 1 hour.
2

Transfer the turkey legs to a large plate and let cool slightly. Pull the meat off the bones and coarsely chop it; discard the skin. Return the bones to the pot and simmer the turkey stock for 1 hour longer.
3

Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the diced celery and red onion and cook over moderate heat until softened, about 5 minutes; transfer to a food processor. Add the turkey, season with salt and pepper and pulse until the turkey is finely chopped.
4

On a work surface, lay out 10 wonton wrappers. Scoop 1 tablespoon of the turkey filling into the center of each wrapper. Moisten the edges of the wrapper with water and fold it in half on the diagonal, creating a triangle; press the edges to seal. Transfer the wonton to a baking sheet and keep covered with a damp cloth. Repeat with the remaining wrappers and filling.
5

Strain the turkey stock into another pot and skim the fat from the surface. Season with salt and pepper and bring the stock to a simmer. Add the wonton, cover and cook until the wrappers are just tender, about 5 minutes. Ladle the soup into bowls, garnish with the dill and serve.