Chicken or Turkey Soufflé Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry

Chicken or Turkey Soufflé

2 tablespoons butter
2 tablespoons finely chopped onion or shallot
2 tablespoons flour
1/2 teaspoon fine sea salt
1/4 teaspoon or more white pepper
1/8 teaspoon Zip or cayenne
1 cup good quality chicken or vegetable stock
1 cup milk or light cream
1/2 cup soft bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon fresh chopped tarragon, or 1/2 teaspoon dried
1/2 teaspoon dried sage
2 cups diced cooked chicken or turkey
3 eggs, separated

Preheat oven to 325 degrees. Butter a 2 quart casserole. Microwave the butter and onion on high 1-2 minutes. Whisk in the flour, salt, pepper, and Zip. Microwave on high for 30 seconds. Whisk in the broth and milk. Microwave on high 2 minutes. Whisk well. Whisk in the bread crumbs, parsley, tarragon, and sage. Microwave on high 2 minutes. Whisk well. Separate the eggs and beat a little of the hot mixture into the yolks and then add the yolks to the hot mixture, whisking well. Microwave on high for 1 minute, and then whisk well. Microwave additionally until the mixture has thickened. Add the chicken and set aside. In a clean bowl, beat the egg whites until stiff but not dry. Stir a third of them into the chicken sauce, then gently fold in the remaining whites. Spoon into the baking dish and bake in the bottom half of the oven 30-35 minutes, or until set and browned. It should also be a little puffy. It may fall, don't worry.

Recipe created 1996-09-09.

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