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Stuffed Turkey Chops Recipe
|For seasoning mix|
|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|
|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|
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 mg
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
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.