Turkey Soufflé

This next recipe is again from the New Dieter's Cookbook (Better Homes & Gardens). (Note that the link is to the new 2006 Edition which may or may not contain this recipe. The edition I purchased was the 1992 edition which is only available used). Sad to say, I am unable to provide a link to this recipe at Better Homes and Gardens.

I was a little intimidated by the thought of making a soufflé. I had helped make them in the distant past, but I really couldn't remember what, if anything, I need to do or even avoid doing. I decided I was just going to follow along and hope for the best. In the worst case I would be making something more akin to a frittata, and how bad could that be, right?

The recipe calls for beating the egg whites until stiff peaks form. I will admit that I probably could have beat them longer than I did. It took a long time to do and I was a little anxious. Next time (and there will be a next time) I will allow that process to continue a while longer.

All in all this was a nice meal and should have been paired with corn or some other crunchy vegetable to add texture to them meal. Also, a fresh salad would have been a nice compliment.

Turkey Soufflé

Ingredients

• Nonstick spray coating
• 1/2 pound ground raw turkey
• 1/4 cup sliced green onion
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 3/4 cup skim milk
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped pimiento
• 3 egg yolks
• 3 egg whites

Directions

1. Spray a 10-inch skillet with nonstick spray coating. Add turkey and onion. Cook until turkey is no longer pink. Do not drain.

2. Stir cornstarch, salt, paprika, and pepper into skillet. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for one minute more. Stir in Parmesan cheese and pimiento.

3. In medium mixing bowl beat egg yolks lightly. Gradually add turkey mixture to yolks, stirring constantly.

4. In a large mixer bowl beat egg whites till stiff peaks form (tips stand straight). Gradually fold in turkey mixture. Pour into ungreased 1 1/2-quart soufflé dish.

5. Bake in 325° oven for about 40 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 4 servings.

Nutritional Information

Calories: 196

Fat: 11g

Protein: 18g

Carbohydrate: 7g

Cholesterol: 243mg

Sodium: 294mg

Potassium: 271mg

[Thanks, Better Homes and Gardens]