You are here

Stuffed Turkey Chops

Wylie.Dufresne's picture
For seasoning mix
  Salt 2 Teaspoon
  Sweet paprika 2 Teaspoon
  Onion powder 1 Teaspoon
  Garlic powder 1 Teaspoon
  Dry mustard 1 Teaspoon
  Black pepper 1 Teaspoon
  Dried basil leaves 1 Teaspoon
  Ground sage 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Turkey roast 1 Pound
  Peeled shrimp 8 Ounce (Medium Size)
  Chopped onions 2 Cup (32 tbs)
  Chopped green bell peppers 1 1⁄2 Cup (24 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Defatted seafood stock 1 1⁄2 Cup (24 tbs)
  Apple juice 1 1⁄4 Cup (20 tbs)
  Toasted bread crumbs 1⁄4 Cup (4 tbs), unseasoned

Combine the seasoning mix ingredients in a small bowl.
Lay the turkey roast on a flat surface and slice it evenly into four 4-ounce chops, each about 1 1/2 inches thick.
Place a chop on its edge and, using a small paring knife, cut a slit about 1 1/2 inches long into its side.
Then carefully work the blade through the chop to form a pocket, without cutting all the way through.
Repeat the process with the remaining chops.
Sprinkle the outside surfaces of the chops with a total of 1 tablespoon seasoning mix and set them aside.
Select 8 of the most uniform shrimp, sprinkle them evenly with 1 teaspoon of the seasoning mix, and set them aside.
Dice the remaining shrimp into small pieces.
Preheat the oven to 250°.
Preheat a 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, and celery, and cook, stirring occasionally, just until the vegetables start to brown, about 5 to 6 minutes.
Remove 2 cups of the cooked vegetables from the skillet and set them aside.
To the vegetables in the skillet add the remaining seasoning mix, 1/2 cup of the stock, and 1/2 cup of the apple juice.
Scrape the bottom of the skillet to clear it of all the brown bits and cook until the liquid has almost completely evaporated, about 10 minutes.
Add the diced shrimp and 1/2 cup apple juice, and cook just until the shrimp are plump and firm, about 2 to 3 minutes.
Turn off the heat and add the bread crumbs.
Mix well and set aside to cool slightly.
Spread the reserved 2 cups vegetables in a 10-inch round pan.
Fill each chop with 1/4 of the vegetable/shrimp mixture, and place the stuffed chops, slit side up, in the pan on the vegetables.
Place 2 seasoned shrimp on each chop.
Add the remaining 1 cup stock and 1/2 cup apple juice to the pan, cover loosely with foil, and bake for 1 hour, or until the chops are done.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1198 Calories from Fat 184

% Daily Value*

Total Fat 21 g32.3%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 387.1 mg129%

Sodium 6552.2 mg273%

Total Carbohydrates 176 g58.7%

Dietary Fiber 23.5 g93.9%

Sugars 73.4 g

Protein 82 g163.5%

Vitamin A 73.4% Vitamin C 373.2%

Calcium 65.4% Iron 109.1%

*Based on a 2000 Calorie diet


Stuffed Turkey Chops Recipe