30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Uncle Edgar's Giblet And Mushroom Stuffing Soufflé
A truly decadent soufflé, utilizing premium ingredients and refined techniques for an unforgettable culinary experience. This version features foie gras, black truffles, and a meticulously crafted sauce.
Total Time
135
Yield
6
Calories
550 cal
Difficulty
Expert
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
Large Skillet, Large Bowl, Whisk, 6-quart Soufflé Dish •
Shop these items →
Instructions
Preheat oven to 375°F (190°C). Thoroughly butter and flour a 6-quart soufflé dish.
In a large skillet, melt 1 tablespoon of clarified Butter over medium heat. Add Guinea Fowl Giblets and cook until browned. Add Mushrooms, Shallot, and Garlic and cook until softened, about 8-12 minutes.
Deglaze the pan with Madeira, scraping up any browned bits. Sprinkle Flour over the Giblet and Mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in Chicken Consommé and Crème Fraîche. Bring to a simmer and cook until thickened, about 7-10 minutes. Season with Nutmeg, Fleur de Sel, and White Pepper. Stir in Chives and Truffle Oil.
In a large bowl, combine Bread cubes with the Giblet and Mushroom sauce. Stir well to coat.
In a separate bowl, whisk Egg Yolks until light and fluffy. Gently fold into the Bread mixture. Stir in Parmesan Reggiano and Foie Gras.
In a clean, dry bowl, beat Egg Whites until stiff, glossy peaks form. Gently fold Egg Whites into the Bread mixture in three additions.
Pour the mixture into the prepared soufflé dish. Bake for 55-60 minutes, or until puffed and golden brown. Serve immediately.
