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

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources