- 3 tablespoons vegetable oil
- Three 1-pound turkey legs
- Kosher salt and freshly ground pepper
- 6 cups water
- 6 cups chicken stock or low-sodium 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 thyme sprig
- 1 teaspoon whole black peppercorns
- 1 small red onion, finely diced
- 40 square wonton wrappers
- 1 tablespoon plus 1 teaspoon chopped fresh dill
- 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.