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CLINTON KELLY Turkey Wonton Soup

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Leftover turkey from Thanksgiving? Use it in delicious wontons!


24 square wonton wrappers
8 cups chicken stock (or homemade turkey stock)
1/4 cup scallions (thinly sliced on a bias)
2 cups baby spinach
salt (to taste)
2 cups cooked turkey (finely shredded)
1/2 cup carrots (grated)
1/4 cup scallions (thinly sliced on a bias)
1 clove garlic (finely grated)
2 teaspoons ginger (freshly grated)
1/2 teaspoon nutmeg
1 egg (beaten)
1 teaspoon salt

In a large bowl, add the turkey, carrots, scallions, garlic, ginger, nutmeg, egg and salt, and mix to combine.
Place about 1-2 teaspoons of turkey mixture in the center of a wonton wrapper. Dampen the edges of the wonton wrapper with water. Fold the top corner over to the bottom corner to make a triangle. Press firmly along the sides to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue process until all wrappers are used. On a parchment-lined baking sheet, place stuffed wontons and cover with a damp, clean towel.
Repeat until all wontons are made.
In a large pot, add the stock and 4 cups of water. Bring to a boil. Add the wontons one at a time. Reduce heat to medium, add the scallions and spinach, and cook until the wontons are tender, about 5 minutes. Season the broth with salt to taste.
Helpful Tip: in a slow cooker, make homemade turkey stock. Add leftover turkey bones, an onion, a few carrots and celery stalks. Cover with water, set on low and simmer overnight.

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