Ingredients
6 large eggs1/4 cup butter, cubed1 cup chopped fresh mushrooms1/4 cup all-purpose flour1/2 teaspoon salt2 cups 2% milk3 cups cubed cooked turkey breastSOUFFLE LAYER:1/3 cup butter, cubed1 shallot, finely chopped1/3 cup all-purpose flour1/2 teaspoon salt1-1/2 cups 2% milk1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1-1/2 cups shredded Swiss cheese
Preparation
Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish and lightly sprinkle with flour; set aside.
In a large skillet over medium-high heat, melt butter. Add mushrooms; saute until tender. Stir in flour and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened. Add turkey; heat through. Transfer to prepared dish.
For souffle layer, in a small saucepan over medium-high heat, melt butter. Add shallot; saute until tender. Stir in flour and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened. Transfer to a large bowl; stir in spinach and cheese.
Stir a small amount of hot spinach mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Pour over turkey layer.
Bake at 325° for 1-1/4 to 1-1/2 hours or until the top is puffed and center appears set. Serve immediately.
