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Double Layered Souffle

 Double Layered Souffle
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. —Sharon Amidon, Guthrie, Oklahoma
8 ServingsPrep: 40 min. Bake: 1-1/4 hours

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

  • 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

2 of 2

Double Layered Souffle (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 421 calories, 25 g fat (15 g saturated fat), 265 mg cholesterol, 604 mg sodium, 16 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer