Turkey Won Ton Soup
Turkey Won Ton Soup
In a weird way, Christmas cookies are responsible for this soup. I decided to wrap up and freeze leftover cookies. When I went to put them in the freezer, I spotted a package of won ton wrappers. We had turkey for Christmas and I am still using it up. I’ve had hot turkey sandwiches and I gave leftovers to family and friends. The foster dog has certainly had her share, too. I used the carcass to make stock yesterday. When I saw the wrappers, inspiration hit. I decided to make won ton soup with the leftover turkey and the turkey stock I just made. I normally add strips of roast pork to won ton soup, but the turkey was a great substitute. I used mostly dark meat, which worked well in the soup. I actually had bok choy that needed to be used up, too. Spinach would have also worked. In the end I had a great soup that was just right for a rainy, chilly evening. I also used up the last of the turkey!!
Turkey Won Ton Soup
1½ lbs. cooked turkey, about
1 head bok choy
3 T. hoisin sauce
1 clove garlic, minced
24 won ton wrappers
2 qts. Turkey stock
1 t. ginger
1 t. hot pepper sauce
Chopped green onions
Sesame oil
I used dark meat from the turkey, mostly. I minced enough to give me a cup of meat. The rest I cut into thin strips. I then took stems from the bok choy and minced enough of them to make 1 cup. Combine the minced turkey with minced bok choy, the hoisin and the garlic. This is the filling for your won tons. Slice more of the bok choy- using mainly the leaves, into thin shreds. This will go into the soup later, along with the strips of turkey. You should have at least a couple of cups of the shredded bok choy, but more is OK, too. To make the won tons place one on your work surface and spoon a rounded teaspoon of the filling into the middle of it. Moisten edge with water, fold in half and press to seal. I used round wrappers, but square wrappers are fine, too. I like the round ones, labelled for dumplings, because they are a little thicker. I get them at a local Asian grocery store. Repeat with remaining won tons and fillings until done. Bring stock to a boil and add the ginger and hot sauce. Add the won tons to the simmering stock. Simmer gently for 3-4 minutes, stirring occasionally, then add the strips of turkey and the shredded bok choy greens. Cook about 5-6 minutes longer. Finish soup with chopped green onions and a drizzle of sesame oil. Serves 6-8.
