Turkey Soufflé

Oxmoor House
6 servings


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4 1/2 tablespoons butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup finely chopped cooked turkey
3 eggs, separated


Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in salt and turkey.

Beat egg yolks in a small mixing bowl until thick and lemon colored; gradually stir in one-fourth of hot turkey mixture. Combine yolk mixture with remaining hot mixture, stirring constantly.

Beat egg whites (at room temperature) until stiff but not dry; gently fold into turkey mixture. Spoon into a lightly greased 1 1/2- quart soufflé dish. Bake at 325° for 1 hour or until golden brown.

Note: 1 cup finely chopped cooked chicken may be substituted for turkey.

Created date

February 2010