Delicate turkey soufflé. Turkey soufflé - modern and traditional recipes. In a slow cooker, steamed or in the oven - prepare an airy soufflé with turkey Turkey soufflé for children without milk

From the moment we started eating meat (about 8 months), steamed turkey puree was regularly on the table. So I decided to diversify, I found an interesting recipe - steamed turkey soufflé, which is also very fast, and it turns out beautifully... if you take interesting molds, you can interest any little one;))... for anyone interested, I’m sharing))

Products:

Turkey fillet – 100g.

Chicken egg – 1 pc.

White bread – 1 slice

Milk – ¼ cup

Salt - a pinch

Butter for greasing molds

(Enough for 2-3 servings)

Preparation:

Finely chop the turkey meat, add milk, white bread (without crust) and grind with a blender into a homogeneous mass.

Divide the egg into yolk and white, mix the yolk into the mixture with a spoon, and beat the white separately with a pinch of salt into a strong foam and also add to the puree.

Grease the molds with butter and add the puree.

I cooked in a slow cooker on a wire rack in the “Steam” mode for 40 minutes, but I think it will be the same in a double boiler))

Served with pumpkin puree, photos are attached))

Before cooking:

After:

Bon appetit!))

Girls, what else do you make from turkey for kids?

Today we will tell you how to make turkey soufflé for a child. This wonderful dietary dish can be offered to the baby after meat has been introduced.

Turkey soufflé for children

If you are the proud owner of a multicooker, then you can easily prepare healthy meals for your kids. To make turkey soufflé for a child, you will need the following products:

• Turkey fillet – 100 grams.
• Chicken egg - one piece.
• White bread - one small piece.
• Cow's milk - a quarter glass.
• Salt - to taste.
• Butter – 15 grams.

Turkey soufflé for children in a slow cooker is prepared as follows:

Video: Recipes for children

• Wash the meat well and then cut it into small pieces with a knife.
• Place them in a blender bowl, add the bread there and pour the milk over the ingredients.
• Grind the ingredients, add the yolk and mix everything.
• Whip the egg white until foamy and then add it to the meat.
• Grease silicone molds with oil and fill them with minced meat.
• Set the “Steam” mode and place the molds on the steamer rack.

Cook the dish for 40 minutes and serve it with boiled vegetables.

Turkey soufflé for children in the oven

Dietary meat is a source of protein, which is so necessary for a growing body. Therefore, we offer you a simple recipe for a tasty and healthy dish. Take for him:

Video: Lesson 4 Meat and fish for a child under one year old

• 100 grams of meat (turkey breast).
• One chicken egg.
• Half a glass of milk.
• A tablespoon of butter.
• A tablespoon of flour.
• Salt.

How to make turkey soufflé for a child? The recipe is very simple:

• Cut the fillet into pieces, boil it until tender, and then grind it in a blender.
• Fry the flour in butter. As soon as the product begins to change color, add milk to the pan. Cook the sauce for five minutes, stirring constantly.
• In a separate bowl, mix the meat, sauce, one yolk and the remaining butter.
• Beat the egg white with salt and combine it with the minced meat.
• Place the resulting mixture into small silicone baking dishes.

Preheat the oven and cook the soufflé in it until done.

Soufflé with carrots

Turkey meat is very soft, it is easily digestible and contains many vitamins and microelements. Therefore, it is recommended to give it to children from a very early age. To prepare a delicious poultry soufflé, you should stock up on the following products:

• Turkey fillet – 100 grams.
• Egg - one piece.
• Milk - a third of a glass.
• Carrots are one thing.
• Half an onion.
• Grated cheese - two tablespoons.

Turkey soufflé for a child is prepared as follows:

• Boil the fillet, then cut it into pieces and chop finely in a blender.
• Peel the onions and carrots, chop and fry in a frying pan until golden brown.
• Combine the prepared products and chicken yolk.
• Beat the egg white and mix with the minced meat.
• Transfer the future soufflé into a mold greased with butter.

Bake the dish for half an hour, and at the very end (about five minutes before it’s ready) sprinkle it with grated cheese.

Delicate soufflé

This dish can be included in the menu of children of middle and senior preschool age.

Ingredients:

• Turkey – 300 grams.
• Soy sauce - two tablespoons.
• Sweet paprika - half a teaspoon.
• Fat sour cream - one tablespoon.
• Chicken egg - one piece.
• Butter – one tablespoon.
• Flour - one teaspoon.

To make turkey soufflé for a child, use the following recipe:

• Pass the fillet through a meat grinder twice.
• Combine the minced meat with sour cream, soy sauce and paprika. You don't need to add salt.
• Mix the products by adding the egg yolk.
• Beat the white of one egg into a high foam with a pinch of salt.
• Carefully fold the fluffy mass into the minced meat.
• Grease the inside of the ceramic molds with oil and add the meat mixture. Place pieces of butter on top of it.

Place the molds in the preheated oven and cook the dish for about half an hour.

Broccoli and turkey soufflé

A tasty and healthy dish will fit perfectly into your baby's menu.

Required Products:

• Minced turkey fillet – 300 grams.
• Egg - three pieces.
• Cream – 50 ml.
• Frozen or fresh broccoli – 500 grams.
• Salt and black pepper.
• A pinch of nutmeg.
• A little butter (to grease the pan).

Video: Menu for children from 1.5 years old

Recipe:

• Chop fresh or defrosted broccoli and combine it with minced meat.
• Add the yolks to the meat, and beat the whites into a thick foam.
• Add cream and whites to the minced meat.
• Grease the mold with oil and place the minced meat in it.

Cook the dish in a preheated oven for 45 minutes. Once the soufflé has cooled, cut it into squares and garnish with frozen cranberries.

Turkey breast soufflé pie

The juicy and tender dish can be eaten both hot and cold.

List of required products:

• 800 grams of fillet.
• Two onions.
• Two eggs.
• 100 ml milk.
• Four spoons of semolina.
• Salt, herbs and spices to taste.

• Prepare minced meat.
• Chop the greens and onions.
• Mix the products, add semolina, milk, eggs, salt and spices.
• Transfer the minced meat into a mold and brush its surface with sour cream.

Bake the dish for half an hour in a preheated oven.

Did you know that soufflé has long been not only a sweet dessert, but also a very tasty main course! For me personally, this news came as a surprise! Be that as it may, the principle of preparing sweet and savory soufflé is the same: the yolks are combined with all the other ingredients, and the whites are thoroughly beaten and carefully mixed into the total mass.

Today we will prepare turkey soufflé in a slow cooker. It will become an easy (both in preparation and in terms of calories) dinner for adults and children! The lean turkey meat in this dish goes well with juicy pieces of vegetables and herbs.

So, for cooking, I take a turkey thigh fillet, which I first run through a meat grinder to ultimately get a smoother consistency. You can also take ready-made ground turkey or breast fillet - finely chopping it with a knife and punching it in a blender is enough. In addition to turkey, take an egg, sour cream (can be replaced with cream or milk), semolina (can be replaced with breadcrumbs) and vegetables: carrots, onions, green beans, sweet red pepper. As you understand, you can take any vegetables, from pumpkin to corn - it all depends on your taste preferences. For the taste and aroma of the soufflé, I use the following spices: salt, ground black pepper and dried herbs - dill, basil, thyme. To make the finished dish more juicy, I use butter.

First of all, we punch through the pieces of fillet or ready-made minced meat with a blender. To be more effective, use a stationary device rather than a submersible one.

Add the following ingredients to the turkey: yolk, spices, sour cream and semolina.

Mix thoroughly until smooth. You can continue the process with a blender or use a spoon. Leave the resulting mass aside.

Let's prepare the vegetables. Cut the onion into small cubes.

Cut the carrots into slightly larger cubes.

I blanch green beans and peppers in boiling salted water, since these vegetables were prepared and frozen in advance. For fresh ones, such processing is not required.

Add prepared vegetables to the meat mass - there are quite a lot of them.

Using a spoon, stir in the pieces so that they are evenly distributed throughout the mixture.

Beat the whites with a pinch of salt until stiff foam.

Add to the rest of the mixture and gently stir the soufflé mixture using upward movements.

Grease the multicooker bowl generously with butter and transfer the mixture. We also put a few pieces of butter on top.

Set the “Baking” mode and cook until the sound signal. Preparing turkey soufflé in a slow cooker will take from 40 minutes to an hour. You can check readiness with a wooden stick.

The soufflé is ready! Bon appetit!

Who said that diet is unappetizing and boring? What if the housewife herself is on a diet? Then it may happen that household members eating from the “common table” will quickly run to the “diet table”. Just imagine: a slightly floating dish in the shape of an elegant cupcake. Tender, like an omelette, aromatically smelling of light spices... Not only is turkey soufflé easy to digest, but with the help of additional ingredients it can be adjusted to any calorie content. You can use a combination of vegetables to create a simply delicious dish or make it suitable for people with weak digestion.

Turkey soufflé - general principles of preparation

The main component of the dish is turkey. It is better to use poultry breast fillet; this meat has less calories and is more tender. The fillet is chopped several times in a meat grinder or minced into minced meat in a blender, after which other products are added.

A tender soufflé cannot be prepared without eggs. They are added raw to the minced meat. A whole egg is placed extremely rarely; the meat mass is almost always combined with the yolks first. Proteins are introduced last, when all other components have already been added. They are thoroughly whipped to a strong foam, which is then carefully mixed with the soufflé mass. The protein foam must be introduced correctly, moving the spatula from bottom to top; the airiness of the finished dish depends on this.

To improve the taste of the minced meat, before adding the proteins, you can add boiled mushrooms, cottage cheese, processed cheese, and vegetables. Products, like meat, are twisted several times in a meat grinder or crushed using a blender.

Turkey soufflé is best prepared in silicone molds. Such containers do not need to be lubricated with oil, which is a big advantage in preparing dietary dishes. In addition, the flexible material from which the molds are made allows you to easily remove the finished soufflé without damaging its delicate structure.

The soufflé is prepared by steaming or in the oven. When baking, place the molds only in a preheated oven. The optimal temperature is 180 degrees if it is a gas oven, and 200 degrees in an electric oven. For steaming, you can use a slow cooker or a regular steamer.

Classic recipe for the most tender turkey soufflé

Ingredients:

Turkey breast (fillet) - 600 gr.;

One egg;

Two tablespoons of high-grade wheat flour;

250 ml liquid medium-fat cream;

Two peas of allspice.

Cooking method:

1. Rinse the turkey fillet well and rinse with cold water, cut into pieces and grind twice in a meat grinder using a fine rack. Season the minced meat with pepper, add salt, mix well and let stand for up to ten minutes.

2. Add the yolk separated from the whites and flour to the cream and, carefully breaking up the flour lumps with a whisk, beat. Stir the prepared mixture into the minced meat.

3. In a separate container, beat the egg whites with a small pinch of fine salt. Beat until you get a thick foam. Then, using a spatula from top to bottom, gently fold the white foam into the ground turkey.

4. Place the meat mixture in a mold and pour cream or melted butter on top before putting it in the oven. After about forty minutes of baking at 200 degrees, the most delicate soufflé will be ready.

Steamed turkey soufflé with pumpkin in a slow cooker

Ingredients:

Fresh turkey fillet - 400 gr.;

A tablespoon of semolina;

200 gr. fresh pumpkin;

Three eggs;

160 ml low-fat store-bought milk;

Butter 82% - 30 gr.

Cooking method:

1. Peel the pumpkin by removing the peel and all seeds, leaving only the hard pulp.

2. Rinse the turkey meat in cold water and cut it into small pieces.

3. Grind the pumpkin pulp using the same method and combine both products in a blender bowl. Grind everything with the device, using turbo mode, until pureed.

4. Add softened butter, add semolina and run through the blender again.

5. Break an egg into the meat mixture, pour in the milk, add a little salt and beat again, but with a mixer or whisk.

6. Line the container for steaming with gauze folded in half and transfer the prepared mixture into it.

7. Fill the cooking bowl one third full with hot water and place the filled steam container on it.

8. Start the multicooker in the “Steam” mode, setting the timer for 40 minutes.

9. Let the finished dish stand for a while so that it sets a little. Then carefully remove from the container, cut into pieces and serve.

Recipe for turkey soufflé with champignons for a slow cooker

Ingredients:

Two medium carrots;

Half a kilo of fresh champignons;

800 gr. turkey meat;

Two eggs;

Two heads of bitter onion;

Salt and spices;

200 ml liquid cream 20% fat (you can use unskimmed homemade milk).

Cooking method:

1. Peel the onions and carrots. Rinse the vegetables with water and cut into pieces.

2. Wash the champignons and boil until tender, cutting large mushrooms into pieces. Then drain in a colander and dry.

3. Place a fine rack in the meat grinder and grind the turkey through it twice. After the meat, twist the prepared vegetables and boiled champignons.

4. Mix minced meat with vegetable mixture. Add cream (milk), break eggs, season with spices and add salt to your taste, mix.

5. To make the prepared mass more homogeneous and fluffy, beat it well with a blender.

6. Thinly coat the bottom and walls of the cooking bowl with butter and carefully transfer the fluffy meat mass into it.

7. Close the lid of the device, set the baking mode to 40 minutes and turn it on.

8. Do not take out the finished soufflé right away, let it cool slightly.

Recipe for tender turkey soufflé with melted cheese for the oven

Ingredients:

Half a kilo of fresh turkey meat;

Two processed cheeses;

Eggs - 2 pcs.;

Sweet cream soft butter - 1 tbsp. l.;

A third of a glass of starch;

Mayonnaise;

White breadcrumbs.

Cooking method:

1. Twist the washed, cut into pieces turkey meat a couple of times in a meat grinder or beat well with a blender.

2. Grind the garlic and melted cheese on a fine grater. If the cheese curds are not grated well, put them in the freezer for 10 minutes, then grate them.

3. Separate the whites from the yolks, pour them into a separate bowl, and mix the yolks with the minced meat.

4. Add chopped garlic and melted cheese to the minced meat, add starch. Lightly add salt and season with spices to suit your taste. You can simply season it with ground pepper. Mix everything thoroughly.

5. Beat the whites into a strong foam. Mix half with a spoon into the soufflé mixture, and carefully stir the rest into it. In order not to disturb the airiness of the protein foam, add it carefully, stirring the meat mass from bottom to top.

6. Lightly moisten the bottom and walls of the mold by rubbing with oil and sprinkle with breadcrumbs.

7. Carefully transfer the soufflé mixture into the prepared form and smooth its surface with a knife. Apply a thin layer of mayonnaise on top.

8. Cook the soufflé at 180 degrees without opening the oven for about 40 minutes.

How to prepare a healthy diet turkey soufflé for your baby

Ingredients:

One quail egg;

100 gr. fresh turkey fillet (breast);

A quarter glass of milk;

A teaspoon of semolina (cereal);

A small piece of pumpkin pulp - 50 g;

A teaspoon of quality butter.

Cooking method:

1. Cut the thick pumpkin pulp separated from the seeds and peel and the washed turkey meat into pieces. Collect all prepared products in a blender bowl, then thoroughly grind into a puree.

2. Add semolina and a small piece of soft butter to the resulting meat mass, beat again.

3. Pour in the milk, add a little salt, break the quail egg and beat again with a mixer.

4. Grease a small silicone mold with butter and place the prepared soufflé mixture into it.

5. Place the filled container into the steam container of a multicooker or steamer and steam for at least 30 minutes.

Turkey soufflé

Ingredients:

Low-fat elastic cottage cheese - 200 gr.;

Two eggs;

100 gr. stale loaf;

Turkey meat - 600 gr.;

40 gr. "Russian" cheese;

A quarter cup of pasteurized milk;

Farmer's butter - 3 tbsp. l.

Cooking method:

1. Remove the crusts from the loaf, pour cool milk over the pulp. After 10 minutes, remove and squeeze, but not too much, some liquid should remain.

2. Combine the twice-twisted turkey with cottage cheese, add the crumb soaked in milk and grind again with a meat grinder with a fine grid.

3. Add the yolks, add two tablespoons of soft butter, add a little salt and mix. The minced meat can be lightly peppered or seasoned with your favorite spices.

4. Beat the chilled whites until stiff peaks form and, carefully stirring, combine them with the soufflé mass.

5. Lightly grease the bottom and walls of small molds with butter and spread the prepared mixture over them. You can take one large form. The soufflé does not rise, so it is advisable to fill the molds to the top.

6. Sprinkle the surface of the soufflé with coarsely grated cheese and bake at 180 degrees for 30 to 40 minutes.

Turkey soufflé - cooking tricks and useful tips

Turkey soufflé won't turn out fluffy if you don't beat the egg whites well. It is better to beat them chilled, with a small pinch of fine salt. If there is even a small amount of yolk in the whites, they will not whip.

When preparing a non-diet dish, add a little butter to the meat mixture - it will be juicier.

Almost any vegetables can be added to turkey pulp soufflé. This could be broccoli, zucchini, tomatoes, sweet peppers, cauliflower, pumpkin. It is better to prepare such a dish in puff layers; it will look more appetizing.

For flavor, you can add some spices or fresh herbs to the minced meat; garlic won’t hurt either.

It is advisable to serve the finished soufflé immediately. As it cools, it tends to settle.

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Step-by-step recipes for turkey soufflé in the oven with cauliflower, cream and milk, cheese, onions (+ recipe with photos)

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

10 gr.

Carbohydrates

158 kcal.

Option 1: Classic turkey soufflé in the oven

Turkey soufflé in the oven is tender, airy, weightless, incredibly tasty. Every spoonful of the finished soufflé is a real pleasure. Believe me, if you prepare a soufflé for lunch or dinner, your family will be absolutely delighted. Among other things, there is absolutely no shame in offering soufflé to guests at the holiday table, so keep that in mind.

We use fresh, not frozen, turkey meat as the basis for the soufflé. Add a little onion to the recipe, a couple of pinches of spices. To give the soufflé some airiness, we will beat the chicken protein separately.

Cold soufflé is perfect for sandwiches. When serving, add fresh vegetables and herbs to the soufflé.

Ingredients:

• Turkey fillet - 300 g;
• Chicken eggs - 1 pc.;
• Milk - 70 ml;
• Semolina - 1 tsp;
• Onion - 1 pc.;
• Salt, pepper, dry garlic - to taste;
• Vegetable oil - 1 tsp.

Step-by-step recipe with photos

Prepare all the necessary ingredients according to the list. Select a fresh turkey fillet, rinse and dry it. Cut the meat into arbitrary pieces.

Peel the onions, rinse and dry. Cut the onion into small cubes.

Prepare a bowl of a kitchen blender, place the turkey fillet into the bowl and add the onion. Grind the fillet at high speed until it reaches the consistency of minced meat.

Carefully break the chicken egg, place the yolk separately from the white. Add the yolk to the bowl with the minced meat.

Pour a portion of milk into the blender bowl. Milk can also be replaced with cream. Next, beat all the ingredients one more time.

The white, which is placed separately, must be beaten to stiff peaks with a pinch of salt.

Transfer the minced meat from the blender bowl into a bowl, add salt, pepper, dry or fresh garlic. Add a little semolina. Mix all ingredients.

Add egg whites to the minced meat and mix gently in a circular motion.

Lightly grease the baking dish with oil. Next, you need to transfer the air mass into a mold and put it in the oven. Cook the soufflé at 180 degrees for 25 minutes.

Bon appetit!

Option 2: Quick recipe for turkey soufflé in the oven (with cheese)

Cheese recipe for turkey soufflé with eggs, it is prepared very simply and quickly in small forms. By using small dishes and a small amount of liquid, you can increase the temperature in the oven. Additionally, you will need a little milk, you can replace it with cream.

Ingredients

• 0.35 kg turkey;
• 1 egg;
• 60 g cheese;
• 30 ml milk;
• salt, oil;
• 1 spoon of crackers.

How to quickly prepare a soufflé

Grease the molds and sprinkle with breadcrumbs. You don't have to do this if silicone is used. Everything comes out of it perfectly, nothing sticks.

Grind the turkey in any convenient way, add the yolk with milk, salt, grind and immediately add grated cheese. You can rub it finely or coarsely, it doesn’t matter. Or just cut into cubes.

Beat the whites until foamy. Place in soufflé, stir gently and place in miniature ramekins.

Bake the turkey dish by placing the pans on a baking sheet. Temperature 190, time about 20 minutes.

The soufflé is always served hot; after it cools down, it is no longer as tasty, but it can be reheated. If, nevertheless, the dish has frozen, then there is no need to worry, it will be an excellent alternative to pates and store-bought sausages, and can be used for sandwiches.

Option 3: Dietary turkey soufflé in the oven (with onions)

This soufflé can be prepared for a diet or baby food. A fairly light, healthy and low-calorie dish. Onions make it tastier, but you should not add more of it than indicated in the recipe.

Ingredients

• 0.4 kg turkey;
• 80 g onion;
• 2 squirrels;
• 1 yolk;
• 0.3 tbsp. milk;
• 1 tsp. chopped dill.

How to cook

Grind the turkey along with the onion, peeled and cut into several pieces. Bring the minced meat until smooth. The smaller it is, the more tender the soufflé will be. Add spices, pour in milk with yolk. Mix thoroughly and leave to soak.

Add a few grains of salt to the whites. At high mixer speed, beat until thick foam forms. Transfer to minced meat and stir.

Since the recipe is dietary, oil is not indicated in it. But when using a regular mold, it still needs to be greased, otherwise the soufflé simply won’t be able to be removed. Rub the inside of the bowl with a drop of oil. Transfer the prepared turkey mixture.

Let's bake. At 175 degrees, bring the soufflé until golden brown on top, but do not keep it for less than 25 minutes.

You can additionally sprinkle the mold with breadcrumbs, but in dietary recipes it is better to use bran, ground oatmeal, and whole grain flour. If the turkey soufflé is intended for baby food, then you can limit yourself to butter or lightly dust the mold with wheat flour on top.

Option 4: Turkey soufflé in the oven (from cooked poultry)

It is not necessary to prepare a soufflé from raw fillet; boiled poultry is also suitable for such a dish. This is a great way to identify unclaimed or simply leftover product. You can use baked turkey meat, removed from the bones. Additionally, you will need cheese, it is advisable to take the hard variety, but you only need a little of it to get an appetizing crust.

Ingredients

• 200 g boiled turkey;
• 4 squirrels;
• 30 g cheese;
• 3 spoons of plums. oils;
• 100 g mayonnaise;
• spices.

Step by step recipe

Twist or beat the cooked turkey until smooth. You can use meat not only from the breast, but also from the thighs or any other parts. Add mayonnaise and spices to the mixture. Melt half the butter, add it afterwards, it will replenish the fats lost during cooking, stir. Let the turkey soak for a few minutes.

Rub the remaining oil on the inside of the entire mold. You can sprinkle with crackers, but it's not necessary.

Beat the whites until stiff foam. Just grate the cheese. If you like a thick crust on your dishes, increase the amount.

We transfer the whites into the minced boiled turkey, stir thoroughly, and place in the previously prepared form. Sprinkle grated cheese on top of the soufflé. In general, canned green peas and corn are often added to such a soufflé, which can also be done.

Place the soufflé in the oven. Cook the dish until it becomes fluffy and golden brown. Since the turkey is already cooked, the process will take about fifteen minutes. Temperature 180 degrees.

Instead of mayonnaise, you can use sour cream or cream, but only with a good fat content above 25%, since the turkey has already lost moisture after cooking. You can also mix them with some mayonnaise or dilute them in half.

Option 5: Turkey soufflé in the oven (with cauliflower)

Recipe for light soufflé with cauliflower. Fresh florets are used, but frozen vegetables will also work. You can replace cauliflower with broccoli or use them together; the proportions of these vegetables do not matter, it is only important to adhere to the amount recommended by the recipe.

Ingredients

• 0.2 kg cauliflower;
• 0.6 kg turkey;
• 0.1 l cream 30%;
• 30 g sl. oils;
• 2 eggs;
• seasonings to taste.

How to cook

Cabbage inflorescences need to be boiled. If they are from the freezer, we don’t take them out in advance. We simply separate the fresh vegetable into pieces of approximately equal size. Place in salted boiling water, you can add a spoonful of sugar, boil for three minutes, pour into a colander, let all the water drain.

While we are preparing the turkey: rinse the fillet, dry it or just shake off all the drops well and chop it. Add yolks, add cream. Immediately add any spices at your discretion, you can limit yourself to just salt.

Beat the salted whites until well foamed. Add to ground turkey and stir.

Melt the butter and grease the pan. The remainder will be used to brush the soufflé.

The cabbage had already cooled down by this point. You can do it in two ways: simply pour it into the minced meat or pour it into a mold, then spread the inflorescences evenly. Place everything in the mold and grease the top with the remaining oil. If you don't need extra calories, skip this step.

Place the soufflé in the oven for 25 minutes. Cook at 190 degrees and serve immediately. Add creamy or cheese sauce, vegetables, and herbs.

Absolutely all of these recipes can be used to make chicken soufflé. Unlike turkey, it cooks faster, but in general the technology does not change. You can also replace cabbage with other vegetables: zucchini, pumpkin, carrots; an incredibly tasty soufflé is made with champignons.

Option 6: Original turkey soufflé in the oven

The soufflé is always fluffy and airy, has a soft and light taste. In this recipe it is prepared with cream. For a classic turkey soufflé in the oven, light breast meat is usually used. It is not advisable to take the product from the freezer. The fat content of the cream according to the recipe is 20%, but can be increased or decreased slightly.

Ingredients

• 0.25 l cream 20%;
• 0.6 kg turkey fillet;
• 2 eggs;
• 2 tablespoons flour;
• 40 g butter;
• a pinch of pepper, salt.

Step-by-step recipe for a classic turkey soufflé in the oven

Wash and dry the fillet, cut into pieces and grind through a meat grinder. It is advisable to turn it twice. Or put the bird in a blender and carefully blend until it becomes a homogeneous pate.

Separate the yolks, add flour and a little cream to them, grind well, there should be no lumps in the product. As soon as the mass becomes homogeneous, pour in the remaining cream.

We send the cream with yolks and flour to the turkey, add salt and pepper to the soufflé mixture, and stir. Set aside to let the spices dissolve.

Add a pinch of salt to the whites and beat until stiff foam forms. This can be done very quickly with a mixer, but only if you use clean dishes and whisks. If oil or fat gets into the proteins, the process is delayed.

Transfer the whites to the ground turkey with cream. Mix gently, lifting the mass from the bottom to the top. Transfer to a greased pan and level. Melt the remaining butter and brush the top of the soufflé.

The prepared soufflé mixture cannot stand, so the oven must be preheated in advance. Place in the oven, cook for 35-40 minutes at 170.

It is not necessary to lay out the soufflé and bake it in a general form. Everything works out great in portioned bowls, and the cooking time is also reduced. You can use silicone molds, cocotte makers or other heat-resistant dishes.