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
Total TimePrep: 40 min. Bake: 1-1/4 hours
- 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 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.
Nutrition Facts1 serving: 421 calories, 25g fat (15g saturated fat), 265mg cholesterol, 604mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 32g protein.
Originally published as Double Layered Souffle in Taste of Home November 2011