How to make turkey soufflé. Tender turkey soufflé

A very easy dish that everyone will love. It's very easy and quick to do. Can be eaten as a hot main dish, or can be used as a cold addition to a morning sandwich. Due to the fact that poultry meat is used, it turns out not fatty, dietary, but at the same time very satisfying. Excellent both as a snack and as an independent dish. You can use either purchased minced meat or homemade one. Homemade minced meat, minced three times in a meat grinder, produces the most delicate soufflé that melts in your mouth.

Ingredients:

  • eggs – 4 pieces;
  • minced turkey or chicken – 900 grams;
  • milk – ½ cup;
  • onion – 1 medium-sized;
  • greens - to taste;
  • salt - to taste;
  • spices to taste (for example, dry garlic).

Multicooker: Polaris, Redmond, Panasonic and others

Cooking

Wash the greens and onions.

Finely chop the onion, chop the greens.

Place the minced meat in a deep bowl, knead a little with your hands, add the onion and mix well. Beat in 4 eggs, pour in the milk, knead everything well until smooth.

The mass should not be too liquid or too steep. The consistency of rich sour cream is just right. Add chopped herbs, stir. Grease the bottom of the pan with vegetable or butter and pour in the minced meat.

If you often burn dishes in your slow cooker, you can sprinkle a little semolina or fine breading.

If the pan has a thick bottom, then you don’t have to grease it at all. Place on baking mode for 50-60 minutes, in the middle of the cycle, check for readiness with a wooden stick.

Serve both hot and cold.

Perfect as a side dish with rice or fresh vegetables.

15.11.2018

Diet dishes can also be tasty, and this is easily proven by turkey soufflé, which makes you look at meat from a different angle. It can be included in children's diets, used for a low-calorie dinner, and even used for digestive tract problems. Therefore, the recipe should definitely be written down in a cookbook. And, of course, it doesn’t hurt to know how to diversify this dish.

The basic method of preparing this dish is what every housewife who masters meat soufflés should start with. If there is a failure with it, the error will be easier to identify than in more complex recipes with many additions. If the soufflé is being prepared for a child, you can serve it with boiled cabbage puree. And don’t forget to remove garlic from your food list. And when used in a diet menu, serve the soufflé with any fresh vegetables.

Ingredients:

  • turkey (fillet) – 700 g;
  • eggs 2 cat. – 3 pcs.;
  • purple bulb;
  • olive oil - 2 tablespoons. spoons;
  • cream 10% – 100 ml;
  • garlic cloves – 2 pcs.;
  • salt.

Cooking method:


Juicy turkey and zucchini soufflé in the oven with creamy cheese sauce

This recipe can also be used in a diet menu, but only if you remove the element of the sauce, which is distinguished by its fat content due to both components. The fillet itself turns out tender, very juicy and less caloric (when comparing a 100 g serving for pure meat and meat and vegetables), since 30% is zucchini. If desired, you can add any seasonings, chopped herbs and even olives to the minced meat.

Ingredients:

  • turkey fillet – 600 g;
  • zucchini – 200 g;
  • eggs 1 cat. – 2 pcs.;
  • onion – 1 pc.;
  • olive oil – 1 table. spoon;
  • cream 20% – 200 ml;
  • soft cheese – 200 g;
  • salt.

Cooking method:


This dish in itself is quite low in calories, but if you adhere to a very strict diet, you should choose the safest recipe possible. For example, suitable for the Dukan method, because the menu there is quite ascetic. No cream or butter. You can also take regular milk, but lactose-free milk is considered dietary because it is devoid of milk sugar and has lower calorie content. This turkey soufflé is suitable for the Attack, Alternation and Consolidation stages.

Ingredients:

  • minced turkey – 500 g;
  • onion;
  • lactose-free milk 0% – 150 ml;
  • egg 2 cat.;
  • salt, mixture of herbs.

Cooking method:

  1. Pass the chopped onion with the minced turkey through a meat grinder. Then transfer to a food processor and pulse for a minute at maximum speed.
  2. Combine the yolk with milk and beat with a whisk.
  3. Add salt to the whites and beat them too, but with an electric mixer to get a good foam: this takes about 3 minutes, speed from medium to high.
  4. Salt the minced meat, add the yolk-milk mixture, herbs, mix everything well.
  5. Carefully add the protein foam here and mix.
  6. Place the meat mixture in a silicone mold and bake for 40-45 minutes at 190 degrees.

Today I suggest you prepare the most tender and airy turkey soufflé in the oven. My son loves this soufflé very much; it turns out incredibly tasty with mashed potatoes. During the cooking process, I often add a little hard cheese, grated with large shavings, and sometimes I also add fresh chopped herbs. Be sure to try the recipe; the soufflé can be served with a salad of fresh vegetables, homemade pickles or cereals, potatoes, etc.

Prepare all products according to the list.

Rinse and dry the turkey fillet, pass through a meat grinder with a fine grid. Lightly salt the ground turkey and add a dash of ground pepper. Add some breadcrumbs.

Carefully break two large eggs, place the white in a separate dry container, throw two yolks into the minced meat, mix.

Beat the whites until stiff, maybe with a pinch of salt.

Gently mix the ground turkey and whipped egg whites, add a little dry herbs and dry granulated garlic. Mix the ingredients with a spatula, from top to bottom.

Add hard cheese, after crushing it into large shavings. Mix.

Grease a baking dish, transfer the soufflé, and place in the oven. Bake the turkey soufflé in the oven at 170 degrees for 20-25 minutes. Then carefully remove the soufflé from the oven, arrange on plates and serve.

Bon appetit!

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

2019-04-23 Marina Vykhodtseva and Alena Kameneva

Grade
recipe

14305

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

10 gr.

Carbohydrates

5 gr.

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 souffle 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. 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 this 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 souffle 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 smooth paste.

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.

Baby food requires special attention when preparing. After all, a baby’s body is not always able to perceive the food that adults eat.

Dishes prepared in the form of a soufflé are most preferable for children, especially for very young children. There is a huge variety of products that are suitable for preparing this delicacy.

Usually this includes various dietary meats, vegetables, fruits and even sweet berries. But soufflés are most relevant for meat and fish dishes, because kids are not always happy to eat them. One of the main advantages is simplicity and the fact that even adults, especially gourmets, can eat soufflé.

Turkey soufflé is the best meat dish for a child. In addition to the fact that it turns out very tasty, it cooks extremely quickly, and it looks very attractive in a plate or cocotte maker. You can cook it in different ways: in the oven, in a slow cooker or even steamed.

The classic way to make soufflé

Information: Cooking time – 50 minutes; Calorie content – ​​212 kcal; Type of dish – baby food, snacks; Number of servings – 6 pieces; The cuisine is Russian.

Ingredients:

  • Turkey fillet – 300 grams
  • Milk - two thirds of a glass
  • Chicken egg – 3 pieces
  • Salt - to taste
  • White bread (loaf) – 2 slices
  • Butter
  • Carrots – 1 medium piece
  • Broccoli – 100 grams

Preparation progress:

Cooking healthy meat soufflé

How to properly prepare a dish in the oven?

You can use the previous recipe, or try variations of it. For example, replace milk with richer cream, add other vegetables, for example, green beans (it is also advisable to grind them in a blender) or green peas.

You can also exclude bread pulp from the ingredients. The main condition for the soufflé to be juicy and suitable for baby food is to add a little water to the pan.

It will work out that way improvised "steamer". The soufflé will be tender, airy and very light. Preheat the oven to no more than 220 degrees and bake for half an hour.

The most delicate turkey soufflé in a slow cooker

As a variation, we offer you a slightly different option.

You will need:

  • 200 grams of turkey meat
  • Two quail eggs
  • One medium onion
  • Some greens (to taste)
  • A glass of full fat milk
  • A pinch of flour
  • Salt to taste
  • One carrot

Preparation progress:

Video recipe for tender soufflé for children

How to cook a steamed meat lunch for a child?

An excellent option would be to prepare a soufflé for a child in a double boiler. If you have it, it will greatly facilitate and diversify the children's menu.

  • Take: 200 grams of meat (turkey can be replaced with rabbit or chicken meat), 30 milliliters of heavy cream, fresh herbs (in this case spinach), one quail egg and salt to taste.
  • Preparing everything is just as simple: the meat needs to be washed, scalded and ground until pureed, wash the greens and finely chop them, add to the meat. Heavy cream and an egg will also be sent there. Beat everything well and add a little salt.
  • Place everything in a large silicone mold and place in a container - a double boiler. Add water to the indicated mark and turn on the steamer for 30 minutes. Serve the finished soufflé warm.

Cooking tips:

  • Try not to open the oven doors or the multicooker lid to make the soufflé more fluffy and airy.
  • Use only the most fresh meat for preparing children's dishes
  • Beat egg whites until stiff peaks form.
  • Do not fill the form to the very edge, leaving room for the soufflé to rise slightly
  • Serve the soufflé not too hot so that the child does not get burned.

What sauces are suitable for turkey soufflé?

One of the most common sauce options is to mix flour, butter and a little milk.

The mass must be brought to a homogeneous state, lightly salted and served in a separate bowl or immediately poured over the soufflé. In addition, regular sour cream can be used as a sauce.

Another sauce option that is suitable for baby food: take two glasses of milk and two tablespoons of starch, which should first be diluted in cold milk. Boil it as you would cook jelly. Cool slightly and serve for any children's dish. You can optionally add boiled vegetables or herbs to it.

The soufflé is served as a main course for children; it can also be used as an appetizer on the adult menu. The dish turns out to be very satisfying and tasty, and will definitely appeal to the younger members of your family. Make yourself and your household happy! Bon appetit!


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