Try this Rosemary Turkey Souffle recipe, or contribute your own.
Suggest a better descriptionMelt 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 Sams Note: Use double rosemary. Posted to FOODWINE Digest 03 Dec 96 From: Rod Grant
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 366 | ||
Calories from Fat: 254 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 717.9mg | 221 % | |
Sodium 266.3mg | 9 % | |
Potassium 267mg | 7 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 6g | ||
Protein 22.2g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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