Free Recipe Rosemary Turkey Souffle
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Rosemary Turkey Souffle Recipe
3 tb Butter or margarine
3 tb Flour
1/2 c Milk or light cream
1/2 c Turkey stock
4 lg Eggs, separated
1/2 ts Salt
1/4 ts Rosemary leaves
1/16 ts Ground black pepper
2 c Chopped leftover turkey
1 ts Fresh lemon juice
Mushroom Sauce
Rosemary Turkey Souffle Preparation
Melt butter or margarine in a saucepan. Remove from heat. Blend in flour. Stir and cook 1/2 minute or until bubbly. Remove from heat and stir in milk or cream and turkey stock. Stir and cook over low heat until of medium thickness and of smooth consistency. Beat egg yolks and add. Blend in next 5 ingredients. Beat egg whites until they stand in stiff, soft peaks. Carefully fold into the mixture. Turn into a 1 quart souffle dish or casserole, having only the bottom buttered. Place in a pan of hot water. Bake in a preheated slow oven (325F) 1 1/2 hours or until a knife inserted in center comes out clean. Serve with Mushroom Sauce. Servings: 6 Source: The Spice Cook Book, Avanelle Day And Lillie Stuckey Sam”s Note: Use double rosemary. Posted to FOODWINE Digest 03 Dec 96 From: Rod Grant <rodgrant@MAGI.COM> Date: Tue, 3 Dec 1996 22:33:13 -0500
Cooking Temperature:
Recipe Serves: 6
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