 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This simple souffle bursts with flavor. The crispy topping of cheese hides a creamy layer of turkey underneath. If I don't have turkey on hand, I use chicken instead. Ingredients:
6 eggs |
1/4 cup butter, cubed |
1 cup chopped fresh mushrooms |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups 2% milk |
3 cups cubed cooked turkey breast |
souffle layer: |
1/3 cup butter, cubed |
1 shallot, finely chopped |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups 2% milk |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1-1/2 cups (6 ounces) shredded swiss cheese |
Directions:
1. Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish and lightly sprinkle with flour; set aside.
2. In a large skillet over medium-high heat, melt butter. Add mushrooms; saute until tender. Stir in flour and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened. Add turkey; heat through. Transfer to prepared dish.
3. For souffle layer, in a small saucepan over medium-high heat, melt butter. Add shallot; saute until tender. Stir in flour and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened. Transfer to a large bowl; stir in spinach and cheese.
4. Stir a small amount of hot spinach mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
5. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Pour over turkey layer.
6. Bake at 325° for 1-1/4 to 1-1/2 hours or until the top is puffed and center appears set. Serve immediately. Yield: 8 servings.
|
|