Grilled Turkey Chops

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

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

Ingredients

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

Steps

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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources