Hot Turkey Salad Soufflé
Hot Turkey Salad Soufflé takes me back to my teens. My BFF’s Mom, Isabelle, used to make it for her classy New Year’s Eve card party. I remember all of her friends raved about it, and I looked forward to it every year. She used her leftover Christmas turkey, you may use chicken too. It’s old fashioned and puffs up so pretty in the pan, and like all soufflés, it falls after a few minutes of lofty glory!
Hot Turkey Salad Soufflé
Happy Thanksgiving everyone! Alison and I hope you’ve got your turkey in the oven and are feeling gratitude for all the blessings in your life. My wish is that you’ll be especially thankful for all of your delicious leftovers tomorrow and whip up a pan of Hot Turkey Salad Soufflé, enjoying a lazy weekend!
I know why Isabelle made her soufflé. It’s easy to put together, savory chicken salad is stuffed between bread, then covered with egg and milk, and chills in the refrigerator till you’re ready to bake it. It’s so convenient for entertaining. It’s also a great way to use drier bread. In fact, I bought “day old” Buttermilk Rosemary Artisan Bread and it was awesome. I think just about any kind of bread would be suitable for this dish, but Isabelle used a standard white loaf. It’s proud comfort food, that pairs nicely with a chilled green salad and light dressing.
So here’s the how to for 6 servings. (Remember you can easily double it too). Spray your pan with a non-stick spray. Cube 2 slices of bread and add it to the bottom of the pan. Combine turkey, vegetables, mayonnaise, and seasonings and spoon over bread cubes. Trim crusts from remaining bread. Arrange slices atop turkey mixture. Combine eggs and milk and pour over all. Cover and let it chill for 1 hour or even overnight.
Preheat oven to 325 to 350 degrees F, depending on your pan. Spoon soup over the top and place in the oven for 40 minutes. Remove from oven and sprinkle with cheese. Bake for 20 more minutes. Serve immediately.
- 6 slices white bread
- 2 cups of diced cooked turkey, (or chicken)
- ½ of a yellow onion, diced
- ½ cup celery, chopped fine
- ½ cup mayonnaise, (I like Best Foods Olive Oil Mayonnaise)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 beaten eggs
- 1-1/2 cups milk
- 1 can cream of chicken soup
- 1 cup cheddar cheese, shredded
- Cube 2 slices of bread. Place in the bottom of a 8x8x2" baking dish.
- Combine turkey, vegetables, mayonnaise, and seasonings and spread over bread cubes.
- Trim crusts from remaining bread. Arrange slices atop turkey mixture.
- Combine eggs and milk; pour over all.
- Cover and chill for 1 hour or overnight.
- Preheat oven to 325 degrees to 350 degrees F, (depending on the pan you use)
- Spoon soup over the top.
- Bake for 40 minutes.
- Remove from oven and sprinkle with cheese. Return to oven and bake for an additional 20 minutes.
- Serve immediately.
How do you use your leftover turkey? Do you pile it on sandwiches or just eat it plain? I sure hope you’ll like this tasty soufflé. My thanks to all of you for checking in, my high school BFF Kim, and sweet Isabelle! Enjoy and pin to share with all your friends please.