Turkey Wonton Soup Recipes

TURKEY WONTON CUPS

Turkey Wonton Cups image

Convenient wonton wrappers make these cute hors d'oeuvres as fun to make as they are to eat. I sampled them at a party and couldn't believe how tasty they were. They disappeared quickly, and no one ever suspected that the crunchy cups were low in carbs. -Barbara Rafferty of Portsmouth, Rhode Island

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 6

Ingredients

48 wonton wrappers
1-1/4 pounds lean ground turkey
2 cups shredded reduced-fat cheddar cheese
1 cup fat-free ranch salad dressing
1/2 cup chopped green onions
1/4 cup chopped ripe olives

Steps:

Press wonton wrappers into miniature muffin cups coated with cooking spray. (Keep wrappers covered with a damp paper towel until ready to bake.) Bake at 375° for 5 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks., In a large nonstick skillet coated with cooking spray, cook the turkey over medium heat until no longer pink; drain. In a large bowl, combine the turkey, cheese, ranch dressing, onions and olives. Spoon by rounded tablespoonfuls into wonton cups., Place on an ungreased baking sheet. Bake at 375° for 5-6 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 154 calories, Fat 7g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 366mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

TURKEY-WONTON SOUP

Turkey-Wonton Soup image

Make and share this Turkey-Wonton Soup recipe from Food.com.

Provided by loveleesmile

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 978.5, Fat 38.7, SaturatedFat 9.7, Cholesterol 259.8, Sodium 1261.9, Carbohydrate 67.4, Fiber 3.1, Sugar 9.2, Protein 84.4

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