{"id":4953,"date":"2015-11-26T05:00:03","date_gmt":"2015-11-26T12:00:03","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=4953"},"modified":"2015-11-25T17:58:28","modified_gmt":"2015-11-26T00:58:28","slug":"hot-turkey-salad-souffle","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/hot-turkey-salad-souffle\/","title":{"rendered":"Hot Turkey Salad Souffl\u00e9"},"content":{"rendered":"

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Hot Turkey Salad Souffl\u00e9 takes me back to my teens. \u00a0My BFF’s Mom, Isabelle, used to make it for her classy New Year’s Eve card party. \u00a0I remember all of her friends raved about it, and I looked forward to it every year. \u00a0She used her leftover Christmas turkey, you may use chicken too. \u00a0It’s old fashioned and puffs up so pretty in the pan, and like all souffl\u00e9s, it falls after a few minutes of lofty glory!<\/p>\n

Hot Turkey Salad Souffl\u00e9<\/h2>\n

Happy Thanksgiving everyone! \u00a0Alison and I hope you’ve got your turkey in the oven and are feeling gratitude for all the blessings in your life. \u00a0My wish is that you’ll be especially thankful for all of your delicious leftovers tomorrow and whip up a pan of Hot Turkey Salad Souffl\u00e9, enjoying a lazy weekend!<\/p>\n

I know why Isabelle made her souffl\u00e9. \u00a0It’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. \u00a0It’s so convenient for entertaining. \u00a0It’s also a great way to use drier bread. \u00a0In fact, I bought “day old” Buttermilk Rosemary Artisan Bread and it was awesome. \u00a0I think just about any kind of bread would be suitable for this dish, but Isabelle used a standard white loaf. \u00a0It’s proud comfort food, that pairs nicely with a chilled green salad and light dressing.<\/p>\n

Make this souffl\u00e9 in a 8″ square pan<\/a> to make 6 servings, or double it in a 9 x 13 pan<\/a> for 12 servings. \u00a0If you use a metal pan, bake at 350 degrees F and for a glass pan 325 degrees F.<\/p>\n

So here’s the how to for 6 servings. \u00a0(Remember you can easily double it too). \u00a0Spray your pan with a non-stick spray. \u00a0Cube 2 slices of bread and add it to the bottom of the pan. \u00a0Combine turkey, vegetables, mayonnaise, and seasonings and spoon over bread cubes. \u00a0Trim crusts from remaining bread. \u00a0Arrange slices atop turkey mixture. \u00a0Combine eggs and milk and pour over all. \u00a0Cover and let it chill for 1 hour or even overnight.<\/p>\n

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Preheat oven to 325 to 350 degrees F, depending on your pan. \u00a0Spoon soup over the top and place in the oven for 40 minutes. Remove from oven and sprinkle with cheese. \u00a0Bake for 20 more minutes. Serve immediately.<\/p>\n

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Hot Turkey Salad Souffl\u00e9<\/div>\n
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Recipe Type<\/span>: Main Dish<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time:
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