Turkey Wontons Food

THANKSGIVING WON TONS

Steps:

• Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
• Heat the oil in large skillet or deep fryer.
• Fry the wontons in the hot oil until golden brown. Drain on paper towels.

TURKEY FILLED WONTON CUPS

Steps:

• Make your wasabi mayo first. You can also make this the night before.
• Be mindful, as it sits it gets stronger.
• Preheat your oven to 350 degrees.
• Spray a mini muffin tin with cooking spray.
• Place one wonton wrapper into each hole. Making sure it is pressed down to the bottom.
• Bake at 350 degrees for 10-12 mins or until golden.
• In a large bowl, combine turkey, onion, garlic & ginger.
• Season with pepper, to taste.
• Add the soy sauce.
• Mix together well (careful not to over mix or meat will be tough).
• You want the mixture to be a nice light brown color.
• Place a medium saute pan over medium heat.
• When your pan is hot, add the turkey mixture & cook until done (it should take just a few mins).
• To assemble:
• Place a small spoonful of the turkey mixture into each cooked wonton wrapper.
• Garnish with a small dollop of the wasabi mayo & a sprig of thinly sliced green onion (optional).

TURKEY WONTON CUPS

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.

TURKEY-WONTON SOUP

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.