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
An enhanced version of the classic soufflé, featuring a richer sauce, a touch of sherry, and a more refined presentation. Still accessible for home cooks, but with a noticeable step up in flavor.
Total Time
105
Yield
6
Calories
400 cal
Difficulty
Medium
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
Large Skillet, Large Bowl, Whisk, 6-quart Soufflé Dish •
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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 7-10 minutes.
Deglaze the pan with Sherry, scraping up any browned bits. Sprinkle Flour over the Chicken and Mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in Chicken Stock and Heavy Cream. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with Thyme, Sage, Nutmeg, Salt, and Pepper. Stir in Parsley.
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 Gruyère 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 50-55 minutes, or until puffed and golden brown. Serve immediately.
