Double Layered Souffle Recipe

4 2 1
Double Layered Souffle Recipe
Double Layered Souffle Recipe photo by Taste of Home
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Double Layered Souffle Recipe

Read Reviews
4 2 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours

Ingredients

  • 6 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

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.
Meanwhile, 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

Nutritional Facts

1 serving: 421 calories, 25g fat (15g saturated fat), 265mg cholesterol, 604mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 32g protein.

  • 6 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
  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. Meanwhile, 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.
Originally published as Double Layered Souffle in Taste of Home November 2011, p69

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Reviews forDouble Layered Souffle

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rujac User ID: 619505 196387
Reviewed Aug. 31, 2012

"Perfect!"

MY REVIEW
iomoretoo User ID: 6286081 196808
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."

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