Turkey Souffle Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Butter/Margarine3 Tablespoon
 All purpose flour3 Tablespoon
 Salt1 Teaspoon
 Paprika1⁄4 Teaspoon
 Pepper1 Dash
 Milk1 Cup (16 tbs)
 Chopped cooked turkey/Chicken1 Cup (16 tbs)
 Snipped parsley1 Tablespoon
 Grated onion1 Teaspoon
 Egg yolks3
 Egg whites3 , beaten
 Chopped onion2 Tablespoon
 Butter/Margarine2 Tablespoon
 All purpose flour2 Tablespoon
 Salt1⁄4 Teaspoon
 Dried dill weed1⁄4 Teaspoon, crushed
 Canned chopped mushrooms2 Ounce, drained (1 Can)
 Milk1 1⁄4 Cup (20 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1536 Calories from Fat 915

% Daily Value*

Total Fat 103 g158.7%

Saturated Fat 56.7 g283.4%

Trans Fat 0 g

Cholesterol 829.8 mg

Sodium 2830.9 mg118%

Total Carbohydrates 102 g33.9%

Dietary Fiber 3.9 g15.5%

Sugars 33.9 g

Protein 60 g119.6%

Vitamin A 100.8% Vitamin C 40.1%

Calcium 72.3% Iron 38.2%

*Based on a 2000 Calorie diet

Directions

Melt the 3 tablespoons butter in a saucepan.
Blend in the 3 tablespoons flour, 1 teaspoon salt, paprika, and dash pepper.
Add the 1 cup milk all at once.
Cook quickly, stirring constantly, till thickened and bubbly.
Remove from heat.
Stir in turkey or chicken, parsley, and grated onion.
Beat egg yolks till thick and lemon-colored.
Slowly add turkey mixture to egg yolks, stirring constantly.
Cool slightly.
Add gradually to egg whites, folding together thoroughly.
Turn into ungreased 1-quart souffle dish.
Bake at 325° till knife inserted off-center comes out clean, about 50 minutes.
Meanwhile, in a saucepan cook chopped onion in the 2 tablespoons butter till tender.
Blend in the 2 tablespoons flour, 1/4 teaspoon salt, dillweed, and dash pepper.
Stir in mushrooms; add the 1 1/4 cups milk all at once.
Cook quickly, stirring constantly, till thickened and bubbly.
Remove souffle from oven; serve immediately with sauce.
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