- 6 large eggs
- 1/4 cup butter, cubed
- 1 cup chopped fresh mushrooms
- 1/4 cup 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 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
- 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.
- 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.
- 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.
- Stir a small amount of hot spinach mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
- 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.
- 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.
Originally published as Double Layered Souffle in Taste of Home November 2011, p69
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Double Layered Souffle
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 31, 2012
Reviewed Oct. 21, 2011
"This is a good recipe, and it's even good warmed over! Next time I'll chopped the spinich a little more, and add a few more mushrooms."