Grilled Turkey Chops

Menu Part: 
Cuisine Type: 

Grilled turkey takes on a whole new life when topped with Pecan Pear Chutney and served on a bed of Cranberry Spaetzle.


Pecan Pear Chutney:
2 tbsp. unsalted butter
1 small red onion, peeled and diced
6 pears, peeled and diced
1 tbsp. roasted minced garlic
2 cups light brown sugar
1⁄2 cup red wine vinegar
2 tsp. salt
1 cup pecans, toasted and chopped

Cranberry Spaetzle:

1 cup frozen cranberries
1⁄2 cup white wine or water
1⁄4 cup sugar
7 large eggs, beaten
2 tsp. salt
2 1⁄2 cups unbleached flour
1⁄4 cup unsalted butter

Turkey Chops:

4 (7 oz.) turkey breast chops
Olive oil
Kosher salt and freshly ground black pepper


1. For chutney: Heat a large sauté pan over med. heat. Add butter and onions; cook until translucent.

2. Add pears and garlic. Cook until pears brown.

3. Add sugar, vinegar, salt, and pecans. Cook on med. heat for 40 min. or until thickened. Cover; refrigerate.

4. For spaetzle: Combine cranberries, wine, and sugar in saucepan. Cook and stir over high heat for 5 min. Remove and cool. Puree mixture in blender; strain into bowl.

5. Add eggs and salt; whisk in flour.

6. Put pasta strainer over a pot of boiling water. Work batter through strainer into the water.

7. Cook about 4 min., or until noodles float. Transfer to a bowl of cold water. Remove and drain on paper towels.

8. For turkey chops: Separate breasts by cutting through center of rib cage. Slice 2-in. chops against the grain from half-breast.

9. Brush chops with oil. Sprinkle both sides with salt and pepper. Place chops on a preheated grill and cook over med. direct heat until internal temp reaches 165°F, 4-5 min. per side.

10. For service: Heat 1 tbsp. unsalted butter in sauté pan. Add spaetzle and heat through. Plate spaetzle and chop. Spoon on chutney.

More From FoodService Director

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources