Fork-tender smothered turkey chops bathed in a rich, flavorful gravy is Southern comfort food ideal for the holidays! Serve it over creamy mashed potatoes for a cozy Thanksgiving celebration. Plus, this luxurious twist on a Southern staple comes together in under an hour!
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Do you get bored of the same old chicken recipes? Well, these smothered turkey chops will give you a nice change. Tender meat and creamy gravy are always satisfying, especially when we want easy comfort food.
Besides, with smaller families now being the norm, it makes sense to make smaller holiday meals. The jokes about leftover turkey after Thanksgiving are hilarious, but oh so true. However, we can fix that today by using just the breast.
What Are Turkey Chops?
Turkey chops, sometimes called cutlets, are from the breast. They’re sliced across the grain for evenly sized chops that cook faster and are juicier. Some people use the tenders, the strip of extra tender breast, both on chicken and turkey.
You can easily make your own with a whole turkey breast and slice it yourself. They run around 4-8 ounces each for an attractive serving-sized entree. I simplified by using the tenders, and they were fantastic.
How to Make Smothered Turkey Chops
- Season and dredge the turkey in seasoned flour. Then sear it and set it aside.
- Sauté the aromatics, make the roux, add the broth, and simmer until thickened. Add the mushrooms and turkey back, simmer, and enjoy.
Recipe Tips
- Technically, cutlets are cut thinner and chops are thicker. Keep in mind that the thinner the slices are, the faster they cook.
- Kick up the heat with a pinch of chili flakes or the umami with white wine.
- Using bacon drippings instead of oil is a wonderful flavor enhancer.
- To avoid lumpy gravy, whisk it constantly until you’ve reached the desired consistency. If it still looks lumpy, a blitz with an immersion or regular blender will fix it.
- Let the turkey chops rest briefly before serving for the juiciest experience.
Make-Ahead and Storage Instructions
You can season and bread the chops the day before and store them in the fridge overnight. Then, take them out of the refrigerator 30 minutes before cooking.
You can also freeze the seasoned and breaded cutlets for a couple of months. Thaw them overnight in the fridge, then cook according to the instructions.
Leftovers store well in an airtight container, refrigerated for 3-4 days or frozen for up to 2-3 months.
To reheat in the oven, place the leftovers in an oven-safe dish and heat at 350℉ (180℃) for 15-20 minutes. To reheat on the stovetop, place leftovers in a saucepan and reheat over medium heat. If the gravy gets too thick, whisk in a splash of chicken stock or water until it reaches the desired consistency.
What Pairs With Smothered Turkey Chops
I love smothered turkey chops with garlic mashed potatoes and a colorful carrot raisin salad or easy coleslaw. A melt-in-your-mouth coconut cream pie for dessert tops things off.
More Small Family Turkey Recipes to Try
This blog post was originally published in December 2023 and has been updated with more tips and beautiful photos.