Turkey Spinach Souffle
Good day, food aficionados! Today, I have a special treat for you—a recipe that combines elegance and simplicity in one delectable dish. Our Turkey Spinach Souffle is the epitome of brunch perfection. With its velvety texture and harmonious blend of flavors, it's bound to become a favorite at your table. So, let's embark on this culinary adventure together and create a masterpiece that will delight your senses.
Equipment
- oven
- 1 medium sauce pan
- 1 large bowl
- 1 handheld electric mixer
Ingredients
- 1 cup skim milk
- 3 tablespoons flour
- 1 small onion
- 2 whole cloves
- 1 bay leaf
- ¼ teaspoon ground sage
- ¼ teaspoon papika
- ¼ teaspoon salt
- ¼ teaspoon hot pepper sauce (or chile oil, etc)
- ⅛ teaspoon nutmeg
- 2 large eggs (separated), plus 3 additional large egg whites
- ¾ cup finely chopped cooked turkey (I have used cooked ground turkey also)
- ½ cup finely chopped spinach (no need to cook it first, I just put the fresh spinach in a food processor and add it right in)
Instructions
- Preheat the oven to 400 degrees.
- In a medium sauce pan over low heat, whisk the milk into the flour until well combined. Stick the whole cloves into the onion (no need to chop the onion, just cut off the ends and peel the skin off first). Add the onion and the bay leaf to the pan.
- Cook, stirring constantly, until the mixture is very thick (about 5 minutes). Remove the pan from the heat and discard the onion, cloves, and bay leaf. Still off of the heat, stir in the sage, paprika, red pepper sauce, salt, and nutmeg; set pan aside.
- In a large bowl whisk the egg yolks until blended and uniform. Stir a small amount (about a heaping tablespoon) of the hot flour/milk mixture into the egg yolks, then pour the egg mixture into the saucepan along with the milk and flour. Stir in the turkey and spinach.
- Using a handheld electric mixer, beat the egg whites until stiff, then gently fold them into the turkey-spinach mixture (make sure to FOLD them in, and don’t overmix or the souffle will “fall”).
- Lightly spray a 1 1/2 quart dish with nonstick cooking spray; Pour the mixture into the dish and bake, uncovered, for 25 minutes (or until puffy and golden). Serve immediately.
Video
Notes
When folding the egg whites into the souffle mixture, use gentle, upward motions to preserve the airiness. This technique will help your souffle rise beautifully in the oven.