A souffle is a drama queen. One moment is all up and the other it's free falling. Souffle dishes are some sort of plot to make any cook miserable - it's definitely not for low self-esteem people! But souffles are tasty, dead simple to make and are not fussy about what ingredients you add as long as eggs are used. Just perfect for Christmas turkey leftovers.
Turkey Souffle
Serves 8
2 medium potatoes (about 200 grs), cooked and drained
150 grs diced leftover turkey, boneless
200 ml cream (or whole milk)
100 grs Gruyére
1 egg
4 egg whites
1 Tbsp olive oil
1 small leek (white only) sliced
salt and pepper, to season
butter to grease
breadcrumbs to dust
Using a food processor, beat together cooled potatoes, adding egg, and cream. Season to taste with salt and pepper. In a small saucepan, heat olive oil, add leek and once cooked allow to cool for a while. Add to mixture, mix in turkey and cheese. In a separate bowl, beat egg whites until stiff, and gently fold into turkey mixture. Butter 8 small oven proof souffle dishes or ramekins, and dust with breadcrumbs. Pour the mixture into the ramekins. Fill to 3/4 capacity. Bake at 180ºC for 15-17 minutes or until golden. Serve immediately (and photograph even faster!).
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