Who said that diet is unappetizing and boring? And if the mistress herself is on a diet? Then it may be that households eating from the “common table” will quickly flee to the “dietary”. Just imagine: a little soaring, in the form of an elegant cake, a dish. A tender, omelet-like, fragrant smelling of light spices ... Not only is the turkey souffle easily digested, it can be adjusted to any calorie content using additional ingredients. You can, using a combination of vegetables, prepare just a tasty dish or make it suitable for people with poor digestion.
Turkey Souffle - General Cooking Principles
• The main component of the dish is turkey. It is better to use the fillet from the breast of the bird, such meat is less caloric and more tender. The fillets are crushed several times in a meat grinder or slaughtered in mincemeat with a blender, after which other products are added.
• A delicate soufflé cannot be cooked without eggs. They are added to raw minced. The whole egg is put extremely rarely, almost always first the meat mass is combined with the yolks. Proteins are introduced last, when all other components have been added. They are thoroughly whipped to a strong foam, which is then gently mixed with the soufflé mass. Protein foam needs to be entered correctly, making movements with a spatula from the bottom up, the airiness of the finished dish depends on it.
• To improve the taste in the mince, before the introduction of proteins, you can put boiled mushrooms, cottage cheese, melted cheese, vegetables. Food, as well as meat, is twisted several times in a meat grinder or interrupted using a blender.
• Turkey souffle is best cooked in silicone molds. Such containers do not need to be oiled, which is a big plus in the preparation of dietary dishes. In addition, the flexible material from which the forms are made, makes it easy to remove the finished souffle without damaging its delicate structure.
• Souffle steamed or baked in the oven. When baking, the molds are placed only in a heated oven. The optimum temperature corresponds to 180 degrees, if it is a gas oven, and 200 degrees in the electric one. For steaming, you can use a slow cooker or a regular steamer.
A classic recipe for a tender turkey souffle
Ingredients:
• turkey breast (fillet) - 600 gr .;
• one egg;
• two spoons of wheat, high-grade flour;
• 250 ml liquid medium-fat cream;
• two peppers allspice.
Cooking Method:
1. Rinse the turkey fillet well and rinse with cold water, cut into slices and twist in a meat grinder twice, using a fine grate. Season with minced pepper, add salt, mix well and let stand up to ten minutes.
2. In the cream, add the yolk and flour, separated from the proteins, and whisk thoroughly breaking flour lumps, whisk. Stir the cooked mixture into the stuffing.
3. In a separate bowl, beat the protein with a small pinch of fine salt. Beat until you get a dense foam. Then gently, with the movements of the scapula from top to bottom, stir the protein foam into the minced turkey.
4. Put the meat mass in the form, pour cream or melted butter on top before sending it to the oven. After about forty minutes of baking at 200 degrees, the softest souffle will be ready.
Steamed turkey souffle with pumpkin in a slow cooker
Ingredients:
• fresh turkey fillet - 400 gr .;
• a tablespoon of semolina;
• 200 gr. fresh pumpkin;
• three eggs;
• 160 ml low fat store milk;
• creamy 82% butter - 30 gr.
Cooking Method:
1. Peel the pumpkin by removing the peel and all the seeds, leaving only firm pulp.
2. In cold water, wash the turkey meat, cut it into small pieces.
3. Using the same method, grind pumpkin pulp and put both products together in a blender bowl. Grind all the device, using the turbo mode, to the state of mashed potatoes.
4. Add the butter, softened butter, add the semolina and once again go through the blender.
5. Break the egg into the meat mass, pour in the milk, slightly add and beat again, but with a mixer or a whisk.
6. Wrap the steaming container with the gauze folded in half, and transfer the mixture to it.
7. Fill the brew bowl with hot water for a third, place a filled steam container on it. 8. Start the multicooker in “Steaming” mode, setting the timer to 40 minutes.
9. Let the prepared dish stand for a while so that it grabs a little. Then carefully remove from the container, cut into chunks and serve.
Recipe for turkey souffle with champignons for multicooker
Ingredients:
• two medium carrots;
• a pound of fresh champignons;
• 800 gr. turkey meat;
• two eggs;
• two heads of bitter onions;
• salt and spices;
• 200 ml of liquid cream with 20% fat content (homemade milk can be skimmed).
Cooking Method:
1. Peel the onions and carrots. Rinse the vegetables with water, cut into slices.
2. Rinse the mushrooms and boil until cooked, cutting the large fungi apart. Then drain in a colander, dry.
3. Having established a fine grate in the meat grinder, grind the turkey through it twice. After the meat, twist the prepared vegetables and boiled champignons.
4. Mix the minced meat with the vegetable mass. Add cream (milk), break eggs, season with spices and add salt to your taste, mix.
5. To make the cooked mass more uniform and fluffy, beat it well with a blender.
6. Thinly cover the bottom and sides of the brew bowl with butter and carefully transfer the rich meat mass into it.
7. Close the appliance lid, set the baking mode to 40 minutes and turn it on.
8. Do not reach the finished soufflé immediately, let it cool slightly.
The recipe for a tender turkey souffle with melted cheese for the oven
Ingredients:
• a pound of fresh turkey meat;
• two processed cheese;
• eggs - 2 pcs .;
• sweet creamy soft butter - 1 tbsp. l .;
• a third cup of starch;
• garlic;
• mayonnaise;
• white bread crumbs.
Cooking Method:
1. Wash, cut the pieces of turkey meat twist a couple of times in a meat grinder or smash well with a blender.
2. Chop garlic and melted cheese on a fine grater. If the cheese is rubbed badly, put it in the freezer for 10 minutes, then rub it.
3. Separate the whites from the yolks of whites, transfer them to a separate bowl, and mix the yolks with the minced meat.
4. Add chopped garlic and melted cheese to the minced meat, add starch. Salt lightly, season with spices, which you can choose according to your taste. You can simply pepper it with ground pepper. Stir everything thoroughly. 5. Beat the whites in a strong foam. Mix half with a spoon with the souffle mass, and gently mix the rest with it. In order not to disrupt the airiness of the protein foam, inject gently, stirring the meat from the bottom up.
6. Moisten the bottom and sides of the mold slightly, rubbing it with oil, and sprinkle with breadcrumbs.
7. Carefully transfer the souffle mass to the form prepared in this way, flatten its surface with a knife. Top with a thin layer of mayonnaise.
8. Cook the soufflé at 180 degrees without opening the oven for about 40 minutes.
How to make a healthy diet turkey souffle for a baby
Ingredients:
• one quail egg;
• 100 gr. fresh turkey fillet (breast);
• a quarter cup of milk;
• teaspoon of semolina (croup);
• a small piece of pumpkin pulp - 50 g;
• a teaspoon of high-quality butter.
Cooking Method:
1. Separated pumpkin pulp from seeds and rind and washed turkey meat cut into slices. Collect all the prepared products in a blender bowl, and then carefully chop into puree.
2. Add semolina and a small piece of soft oil to the obtained meat mass, again smash.
3. Pour in the milk, add some salt, break the quail egg and beat again with a mixer.
4. Grease a small silicone mold with butter and place the prepared soufflé mass into it.
5. Place the filled container in the steam container of the multicooker or steam cooker and steam for at least 30 minutes.
Turkey Souffle
Ingredients:
• non-greasy elastic cottage cheese - 200 gr .;
• two eggs;
• 100 gr. stale loaf;
• turkey meat - 600 gr .;
• 40 gr. “Russian” cheese;
• a quarter cup of pasteurized milk;
• creamy “farmer” oil - 3 tbsp. l
Cooking Method:
1. At the loaf, remove the crusts, fill the pulp with cool milk. After 10 minutes, remove and squeeze, but not much, some liquid should remain.
2. Combine the twisted turkey twice with cottage cheese, add the crumb soaked in milk and grind again with a meat grinder with a fine grill. 3. Enter the yolks, add two tablespoons of soft oil, lightly salt and mix. Minced meat can be lightly seasoned or seasoned with your favorite spices.
4. To the stable peaks, beat the chilled proteins and, gently interfering, combine them with the suflean mass.
5. Bottom and walls of small molds lightly grease with butter and spread the prepared mixture over them. You can take one big form. The souffle does not rise, so it is desirable to fill the forms to the top.
6. Sprinkle the surface of the souffle coarsely chopped on a grater with cheese, and set to bake at 180 degrees for a time from 30 to 40 minutes.
Turkey Souffle - cooking tricks and helpful tips
• A turkey soufflé will not work out airy if you badly beat whites. Beat them better chilled, with a small pinch of fine salt. If there is even a small amount of yolk in the whites, they will not beat up.
• When cooking a non-dietary dish, add a little butter to the meat mass - it will be juicier.
• In a soufflé made from turkey pulp, almost any vegetables are added. It can be broccoli, zucchini, tomatoes, sweet peppers, cauliflower, pumpkin. This dish is better to cook puff, it will look more appetizing.
• For the flavor in the stuffing you can put a little spice or fresh herbs, it does not interfere with garlic.
• Ready soufflés should be served immediately. When cooled, it usually settles.
