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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Double Decker Turkey Souffle Recipe

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This recipe for Double Decker Turkey Souffle is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c (125 ml) sliced fresh mushrooms
1 medium clove garlic minced
1 tsp (5 ml) curry powder
5 tbsp. (75 ml) butter or margarine
1 can (10 oz/284 ml) Franco-American Chicken Gravy
1 1/2 c (375 ml) cooked turkey cut in strips
2 tbsp. (25 ml) chopped parsley
1/4 c (50 ml) flour
3/4 c (175 ml) milk
4 eggs separated
1/4 tsp (1 ml) cream of tartar
1/2 tsp (2 ml) salt
Directions:
Directions:
In saucepan brown mushrooms with garlic and curry in 1 tbsp. (15 ml) butter. Add gravy, turkey and parsley. Pour into 2 qt (2 L) soufflé dish or casserole. In another saucepan melt remaining 4 tbsp. (50 ml) butter and blend in flour. Cook a few minutes stirring constantly. Remove from heat. Gradually stir in milk. Cook stirring until thickened. Beat egg yolks, salt and milk mixture. Using clean beater, beat egg whites with cream of tartar until soft peaks form. Fold in egg yolk mixture. Spoon over gravy mixture. Bake at 375ºF (190ºC) for 40 min or until done.
Number Of Servings:
Number Of Servings:
Makes 4 Servings

 

 

 

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