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–+ servings
Turkey Souffle

Turkey Souffle

As the sun dipped below the horizon, casting a warm glow over the rolling hills of my countryside home, I found myself craving a comforting and decadent culinary creation to satisfy my soul. 
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: main dish
Cuisine: Turkey
Keyword: Turkey Souffle
Servings: 3 Servings
Calories: 150kcal
Author: Bex Smith

Equipment

  • saucepan
  • oven
  • baking sheet

Ingredients

  • 1 can cream of mushroom soup
  • 2 cups milk
  • 3 egg whites
  • 2 tablespoons flour
  • 1/2 cup breadcrumbs
  • 1/2 cup onion chopped
  • 1/2 cup celery chopped fine
  • 1/2 cup fat-free mayonnaise
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/8 teaspoon pepper
  • 1 tablespoon parsley flakes
  • 1 1/2 cups nonfat cheddar cheese
  • 2 cups turkey cooked and chopped
  • 3 egg yolks

Instructions

Step 1

  • Separate Eggs and Beat Whites: Begin by separating the eggs. Beat the egg whites until they form stiff peaks. Set them aside for later use.

Step 2

  • Prepare Sauce: In a saucepan over medium heat, combine the cream of mushroom soup, milk, flour, breadcrumbs, chopped onion, chopped celery, fat-free mayonnaise, butter, salt, and pepper. Cook this mixture for about 2 minutes, stirring continuously until it thickens slightly.

Step 3

  • Add Turkey and Egg Yolks: Remove the saucepan from the heat. Stir in the chopped turkey and the egg yolks. Add the parsley flakes and mix everything together until well combined.

Step 4

  • Fold in Egg Whites: Carefully fold the stiffly beaten egg whites into the turkey mixture. Be gentle to maintain the volume of the egg whites.

Step 5

  • Prepare Casserole and Bake: Preheat your oven to 350°F (175°C). Butter a 2-quart casserole dish. Pour the turkey mixture into the prepared casserole dish. Bake in the preheated oven for 35 minutes, or until the soufflé is puffed up and golden brown on top.

Step 6

  • Prepare Sauce: While the soufflé is baking, prepare the sauce by combining the can of mushroom soup with 3/4 cup of water in a saucepan. Heat this mixture over medium heat until warmed through, stirring occasionally.

Step 7

  • Serve: Once the soufflé is baked and cooked through, remove it from the oven. Serve the turkey soufflé hot, accompanied by the mushroom soup sauce on the side.

Notes

– Room Temperature Eggs: Ensure that your eggs are at room temperature before whipping them, as cold eggs will not achieve the desired volume.
– Gentle Folding: When combining the whipped egg whites with the turkey mixture, use a gentle folding motion to maintain the airiness of the eggs.
– Preheated Oven: Make sure your oven is fully preheated before placing the souffle inside, as the initial burst of heat is crucial for achieving a good rise.
– Avoid Opening the Oven: Resist the temptation to open the oven door while the souffle is baking, as drastic temperature changes can cause the souffle to collapse.
– Serve Immediately: A souffle is best enjoyed fresh out of the oven, so time your preparation accordingly to serve it at its peak.

Nutrition

Calories: 150kcal
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