Great-Uncle Edgar's Giblet And Mushroom Stuffing Soufflé

Name: Great-Uncle Edgar's Giblet and Mushroom Stuffing Soufflé (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 8 oz Chicken Giblets-cleaned and chopped; 8 oz Cremini Mushrooms-sliced; 1 Yellow Onion-diced; 2 cloves Garlic-minced; 6 cups Day-Old White Bread-cubed; 2 cups Chicken Broth; 1/2 cup Heavy Cream; 4 Large Eggs-separated; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 1/2 cup Grated Parmesan Cheese; 1 tsp Dried Thyme; 1/2 tsp Dried Sage

⏱1h 30m

👥6

🔥350 cal

Medium

🍽️Holiday

🥗None

A comforting and classic soufflé featuring savory giblets, earthy mushrooms, and a light, airy texture. This version uses readily available ingredients and straightforward techniques.

8 oz Chicken Giblets-cleaned and chopped

8 oz Cremini Mushrooms-sliced

1 Yellow Onion-diced

2 cloves Garlic-minced

6 cups Day-Old White Bread-cubed

See all 15 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥350 cal

Medium

🍽️Holiday

🥗None

A comforting and classic soufflé featuring savory giblets, earthy mushrooms, and a light, airy texture. This version uses readily available ingredients and straightforward techniques.

#Soufflé #Stuffing #Giblets #Mushrooms #Comfort Food

Instructions

Preheat oven to 375°F (190°C). Grease a 6-quart soufflé dish.
In a large skillet, melt 2 tablespoons of Butter over medium heat. Add Chicken and cook until browned. Add Mushrooms, Onion, and Garlic and cook until softened, about 5-7 minutes.
Sprinkle Flour over the Chicken and Mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in Chicken Broth and Heavy Cream. Bring to a simmer and cook until thickened, about 5 minutes. Season with Thyme, Sage, Salt, and Pepper.
In a large bowl, combine Bread cubes with the Chicken and Mushroom sauce. Stir well to coat.
In a separate bowl, beat Egg Yolks until light and fluffy. Stir into the Bread mixture. Stir in Parmesan Cheese.
In a clean, dry bowl, beat Egg Whites until stiff peaks form. Gently fold Egg Whites into the Bread mixture in three additions.
Pour the mixture into the prepared soufflé dish. Bake for 45-50 minutes, or until puffed and golden brown. Serve immediately.

Ingredients

Chicken
8 oz 225 g Chicken Giblets-cleaned and chopped
Mushrooms
8 oz 225 g Cremini Mushrooms-sliced
Aromatics
1 1 Yellow Onion-diced
2 cloves 10 mL Garlic-minced
Bread
6 cups 720 g Day-Old White Bread-cubed
Liquid
2 cups 480 mL Chicken Broth
1/2 cup 120 mL Heavy Cream
Dairy & Eggs
4 4 Large Eggs-separated
1/4 cup 60 g Butter
1/4 cup 30 g All-Purpose Flour
1/2 cup 120 mL Grated Parmesan Cheese
Seasoning
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Sage
Salt To taste
Black Pepper To taste

Equipment

Large Skillet
Large Bowl
Whisk
6-quart Soufflé Dish

Instructions

Preheat oven to 375°F (190°C). Grease a 6-quart soufflé dish.
In a large skillet, melt 2 tablespoons of Butter over medium heat. Add Chicken and cook until browned. Add Mushrooms, Onion, and Garlic and cook until softened, about 5-7 minutes.
Sprinkle Flour over the Chicken and Mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in Chicken Broth and Heavy Cream. Bring to a simmer and cook until thickened, about 5 minutes. Season with Thyme, Sage, Salt, and Pepper.
In a large bowl, combine Bread cubes with the Chicken and Mushroom sauce. Stir well to coat.
In a separate bowl, beat Egg Yolks until light and fluffy. Stir into the Bread mixture. Stir in Parmesan Cheese.
In a clean, dry bowl, beat Egg Whites until stiff peaks form. Gently fold Egg Whites into the Bread mixture in three additions.
Pour the mixture into the prepared soufflé dish. Bake for 45-50 minutes, or until puffed and golden brown. Serve immediately.

Nutrition per serving

Calories 350