Turkey Vegetable Souffle Recipe
An empty belly is a great cook and Turkey Vegetable Souffle is a great way to fill it. Use the freshest of Poultry available to get the most amazing Turkey Vegetable Souffle. Turkey Vegetable Souffle makes a yummy Side Dish. My friends tried this Turkey Vegetable Souffle the other day and they simply adored it. Do I need to say more?
Ingredients
1 cup skim milk
3 tablespoons flour
1 small yellow onion
2 whole cloves 1 bay leaf
1/4 teaspoon each ground sage and paprika
1/4 teaspoon hot red pepper sauce
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, separated, plus 3 large egg whites
3/4 cup finely chopped cooked turkey
1/4 cup finely chopped cooked carrot
1/4 cup frozen tiny peas
Nonstick cooking spray
Directions
Preheat the oven to 400°F.
In a medium size heavy saucepan over low heat, whisk the milk into the flour.
Stud the onion with the cloves and add to the pan along with the bay leaf.
Cook, stirring, until quite thick about 5 minutes.
Remove from the heat and discard the onion, cloves, and bay leaf.
Stir in the sage, paprika, red pepper sauce, salt, and nutmeg; set aside.
In a large bowl, whisk the egg yolks just until blended.
Quickly stir in a little of the hot milk mixture, then stir all back into the saucepan.
Stir in the turkey, carrot, and peas.
Beat the egg whites until stiff but not dry.
Gently fold into the turkey vegetable mixture.
Lightly coat a 1 1/2 quart souffle dish with the cooking spray.
Pour in the turkey mixture and bake, uncovered, about 25 minutes or until puffy and golden.
In a medium size heavy saucepan over low heat, whisk the milk into the flour.
Stud the onion with the cloves and add to the pan along with the bay leaf.
Cook, stirring, until quite thick about 5 minutes.
Remove from the heat and discard the onion, cloves, and bay leaf.
Stir in the sage, paprika, red pepper sauce, salt, and nutmeg; set aside.
In a large bowl, whisk the egg yolks just until blended.
Quickly stir in a little of the hot milk mixture, then stir all back into the saucepan.
Stir in the turkey, carrot, and peas.
Beat the egg whites until stiff but not dry.
Gently fold into the turkey vegetable mixture.
Lightly coat a 1 1/2 quart souffle dish with the cooking spray.
Pour in the turkey mixture and bake, uncovered, about 25 minutes or until puffy and golden.
