Turkey soufflé in a steamer. Turkey soufflé - modern and traditional recipes. In a slow cooker, steamed or in the oven - we prepare an airy soufflé with turkey. Turkey breast soufflé pie

Baby food requires special attention when preparing. After all, a baby’s body is not always able to perceive the food that adults eat.

Dishes prepared in the form of a soufflé are most preferable for children, especially for very young children. There is a huge variety of products that are suitable for preparing this delicacy.

Usually this includes various dietary meats, vegetables, fruits and even sweet berries. But soufflé is most relevant for meat and fish dishes, because kids are not always happy to eat them. One of the main advantages is simplicity and the fact that even adults, especially gourmets, can eat soufflé.

Turkey soufflé is the best meat dish for a child. In addition to the fact that it turns out very tasty, it cooks extremely quickly, and it looks very attractive in a plate or cocotte maker. You can cook it in different ways: in the oven, in a slow cooker or even steamed.

The classic way to make soufflé

Information: Cooking time – 50 minutes; Calorie content – 212 kcal; Type of dish – baby food, snacks; Number of servings – 6 pieces; The cuisine is Russian.

Ingredients:

Turkey fillet – 300 grams
Milk - two thirds of a glass
Chicken egg – 3 pieces
Salt - to taste
White bread (loaf) – 2 slices
Butter
Carrots – 1 medium piece
Broccoli – 100 grams

Preparation progress:

Cooking healthy meat soufflé

How to properly prepare a dish in the oven?

You can use the previous recipe, or try variations of it. For example, replace milk with richer cream, add other vegetables, for example, green beans (it is also advisable to grind them in a blender) or green peas.

You can also exclude bread pulp from the ingredients. The main condition for the soufflé to be juicy and suitable for baby food is to add a little water to the pan.

It will work out that way improvised "steamer". The soufflé will be tender, airy and very light. Preheat the oven to no more than 220 degrees and bake for half an hour.

The most delicate turkey soufflé in a slow cooker

As a variation, we offer you a slightly different option.

You will need:

200 grams of turkey meat
Two quail eggs
One medium onion
Some greens (to taste)
A glass of full fat milk
A pinch of flour
Salt to taste
One carrot

Preparation progress:

Video recipe for tender soufflé for children

How to cook a steamed meat lunch for a child?

An excellent option would be to prepare a soufflé for a child in a double boiler. If you have it, it will greatly facilitate and diversify the children's menu.

Take: 200 grams of meat (turkey can be replaced with rabbit or chicken meat), 30 milliliters of heavy cream, fresh herbs (in this case spinach), one quail egg and salt to taste.
Preparing everything is just as simple: the meat needs to be washed, scalded and ground until pureed, wash the greens and finely chop them, add to the meat. Heavy cream and an egg will also be sent there. Beat everything well and add a little salt.
Place everything in a large silicone mold and place in a container - a double boiler. Add water to the indicated mark and turn on the steamer for 30 minutes. Serve the finished soufflé warm.

Cooking tips:

Try not to open the oven doors or the multicooker lid to make the soufflé more fluffy and airy.
Use only the most fresh meat for preparing children's dishes
Beat egg whites until stiff peaks form.
Fill the form not to the very edge, leaving room for the soufflé to rise slightly
Serve the soufflé not too hot so that the child does not get burned.

What sauces are suitable for turkey soufflé?

One of the most common sauce options is to mix flour, butter and a little milk.

The mixture must be brought to a homogeneous state, lightly salted and served in a separate bowl or immediately poured over the soufflé. In addition, regular sour cream can be used as a sauce.

Another sauce option that is suitable for baby food: take two glasses of milk and two tablespoons of starch, which should first be diluted in cold milk. Boil it as you would cook jelly. Cool slightly and serve for any children's dish. You can optionally add boiled vegetables or herbs to it.

The soufflé is served as a main course for children; it can also be used as an appetizer on the adult menu. The dish turns out to be very satisfying and tasty, and will definitely appeal to the younger members of your family. Make yourself and your household happy! Bon appetit!

Today I suggest you prepare the most tender and airy turkey soufflé in the oven. My son loves this soufflé very much; it turns out incredibly tasty with mashed potatoes. During the cooking process, I often add a little hard cheese, grated with large shavings, and sometimes I also add fresh chopped herbs. Be sure to try the recipe; the soufflé can be served with a salad of fresh vegetables, homemade pickles or cereals, potatoes, etc.

Prepare all products according to the list.

Rinse and dry the turkey fillet, pass through a meat grinder with a fine grid. Lightly salt the ground turkey and add a dash of ground pepper. Add some breadcrumbs.

Carefully break two large eggs, place the white in a separate dry container, throw two yolks into the minced meat, mix.

Beat the whites until stiff, maybe with a pinch of salt.

Gently mix the ground turkey and whipped egg whites, add a little dry herbs and dry granulated garlic. Mix the ingredients with a spatula, from top to bottom.

Add hard cheese, after crushing it into large shavings. Mix.

Grease a baking dish, transfer the soufflé, and place in the oven. Bake the turkey soufflé in the oven at 170 degrees for 20-25 minutes. Then carefully remove the soufflé from the oven, arrange on plates and serve.

Enjoy your meal!

Did you know that soufflé has long been not only a sweet dessert, but also a very tasty main course! For me personally, this news came as a surprise! Be that as it may, the principle of preparing sweet and savory soufflé is the same: the yolks are combined with all the other ingredients, and the whites are thoroughly beaten and carefully mixed into the total mass.

Today we will prepare turkey soufflé in a slow cooker. It will become an easy (both in preparation and in terms of calories) dinner for adults and children! The lean turkey meat in this dish goes well with juicy pieces of vegetables and herbs.

So, for cooking, I take a turkey thigh fillet, which I first run through a meat grinder to ultimately get a smoother consistency. You can also take ready-made ground turkey or breast fillet - finely chopping it with a knife and punching it in a blender is enough. In addition to turkey, take an egg, sour cream (can be replaced with cream or milk), semolina (can be replaced with breadcrumbs) and vegetables: carrots, onions, green beans, sweet red pepper. As you understand, you can take any vegetables, from pumpkin to corn - it all depends on your taste preferences. For the taste and aroma of the soufflé, I use the following spices: salt, ground black pepper and dried herbs - dill, basil, thyme. To make the finished dish more juicy, I use butter.

First of all, we punch through the pieces of fillet or ready-made minced meat with a blender. To be more effective, use a stationary device rather than a submersible one.

Add the following ingredients to the turkey: yolk, spices, sour cream and semolina.

Mix thoroughly until smooth. You can continue the process with a blender or use a spoon. Leave the resulting mass aside.

Let's prepare the vegetables. Cut the onion into small cubes.

Cut the carrots into slightly larger cubes.

I blanch green beans and peppers in boiling salted water, since these vegetables were prepared and frozen in advance. For fresh ones, such processing is not required.

Add prepared vegetables to the meat mass - there are quite a lot of them.

Using a spoon, stir in the pieces so that they are evenly distributed throughout the mixture.

Beat the whites with a pinch of salt until stiff foam.

Add to the rest of the mixture and gently stir the soufflé mixture using upward movements.

Grease the multicooker bowl generously with butter and transfer the mixture. We also put a few pieces of butter on top.

Set the “Baking” mode and cook until the beep sounds. Preparing turkey soufflé in a slow cooker will take from 40 minutes to an hour. You can check readiness with a wooden stick.

The soufflé is ready! Bon appetit!

Who said that diet is unappetizing and boring? What if the housewife herself is on a diet? Then it may happen that household members eating from the “common table” will quickly run to the “diet table”. Just imagine: a slightly floating dish in the shape of an elegant cupcake. Tender, like an omelette, fragrantly smelling of light spices... Not only is turkey soufflé easy to digest, but with the help of additional ingredients it can be adjusted to any calorie content. You can use a combination of vegetables to create a simply delicious dish or make it suitable for people with weak digestion.

Turkey soufflé - general principles of preparation

The main component of the dish is turkey. It is better to use poultry breast fillet; this meat has less calories and is more tender. The fillet is chopped several times in a meat grinder or minced into minced meat in a blender, after which other products are added.

A tender soufflé cannot be prepared without eggs. They are added raw to the minced meat. A whole egg is placed extremely rarely; the meat mass is almost always combined with the yolks first. Proteins are introduced last, when all other components have already been added. They are thoroughly beaten to a strong foam, which is then carefully mixed with the soufflé mass. The protein foam must be introduced correctly, moving the spatula from bottom to top; the airiness of the finished dish depends on this.

To improve the taste of the minced meat, you can add boiled mushrooms, cottage cheese, processed cheese, and vegetables before adding proteins. Products, like meat, are twisted several times in a meat grinder or crushed using a blender.

Turkey soufflé is best prepared in silicone molds. Such containers do not need to be lubricated with oil, which is a big advantage in preparing dietary dishes. In addition, the flexible material from which the molds are made allows you to easily remove the finished soufflé without damaging its delicate structure.

The soufflé is prepared by steaming or in the oven. When baking, place the molds only in a preheated oven. The optimal temperature is 180 degrees if it is a gas oven, and 200 degrees in an electric oven. For steaming, you can use a slow cooker or a regular steamer.

Classic recipe for the most tender turkey soufflé

Ingredients:

Turkey breast (fillet) - 600 gr.;

One egg;

Two tablespoons of high-grade wheat flour;

250 ml liquid medium-fat cream;

Two peas of allspice.

Cooking method:

1. Rinse the turkey fillet well and rinse with cold water, cut into pieces and grind twice in a meat grinder using a fine rack. Season the minced meat with pepper, add salt, mix well and let stand for up to ten minutes.

2. Add the yolk separated from the whites and flour to the cream and, carefully breaking up the flour lumps with a whisk, beat. Stir the prepared mixture into the minced meat.

3. In a separate container, beat the egg whites with a small pinch of fine salt. Beat until you get a thick foam. Then, using a spatula from top to bottom, gently fold the white foam into the ground turkey.

4. Place the meat mixture in a mold and pour cream or melted butter on top before putting it in the oven. After about forty minutes of baking at 200 degrees, the most delicate soufflé will be ready.

Steamed turkey soufflé with pumpkin in a slow cooker

Ingredients:

Fresh turkey fillet - 400 gr.;

A tablespoon of semolina;

200 gr. fresh pumpkin;

Three eggs;

160 ml low-fat store-bought milk;

Butter 82% - 30 gr.

Cooking method:

1. Peel the pumpkin by removing the peel and all seeds, leaving only the hard pulp.

2. Rinse the turkey meat in cold water and cut it into small pieces.

3. Grind the pumpkin pulp using the same method and combine both products in a blender bowl. Grind everything with the device, using turbo mode, until pureed.

4. Add softened butter, add semolina and run through the blender again.

5. Break an egg into the meat mixture, pour in the milk, add a little salt and beat again, but with a mixer or whisk.

6. Line the container for steaming with gauze folded in half and transfer the prepared mixture into it.

7. Fill the cooking bowl one third with hot water and place the filled steam container on it.

8. Start the multicooker in the “Steam” mode, setting the timer for 40 minutes.

9. Let the finished dish stand for a while so that it sets a little. Then carefully remove from the container, cut into pieces and serve.

Recipe for turkey soufflé with champignons for a slow cooker

Ingredients:

Two medium carrots;

Half a kilo of fresh champignons;

800 gr. turkey meat;

Two eggs;

Two heads of bitter onion;

Salt and spices;

200 ml liquid cream 20% fat (you can use unskimmed homemade milk).

Cooking method:

1. Peel the onions and carrots. Rinse the vegetables with water and cut into pieces.

2. Wash the champignons and boil until tender, cutting large mushrooms into pieces. Then drain in a colander and dry.

3. Place a fine rack in the meat grinder and grind the turkey through it twice. After the meat, twist the prepared vegetables and boiled champignons.

4. Mix minced meat with vegetable mixture. Add cream (milk), break eggs, season with spices and add salt to your taste, mix.

5. To make the prepared mass more homogeneous and fluffy, beat it well with a blender.

6. Thinly coat the bottom and walls of the cooking bowl with butter and carefully transfer the fluffy meat mass into it.

7. Close the lid of the device, set the baking mode to 40 minutes and turn it on.

8. Do not take out the finished soufflé right away, let it cool slightly.

Recipe for tender turkey soufflé with melted cheese for the oven

Ingredients:

Half a kilo of fresh turkey meat;

Two processed cheeses;

Eggs - 2 pcs.;

Sweet cream soft butter - 1 tbsp. l.;

A third of a glass of starch;

Mayonnaise;

White breadcrumbs.

Cooking method:

1. Twist the washed, cut into pieces turkey meat a couple of times in a meat grinder or beat well with a blender.

2. Grind the garlic and melted cheese on a fine grater. If the cheese curds are not grated well, put them in the freezer for 10 minutes, then grate them.

3. Separate the whites from the yolks, pour them into a separate bowl, and mix the yolks with the minced meat.

4. Add chopped garlic and melted cheese to the minced meat, add starch. Lightly add salt and season with spices to suit your taste. You can simply season it with ground pepper. Mix everything thoroughly.

5. Beat the whites into a strong foam. Mix half with a spoon into the soufflé mixture, and carefully stir the rest into it. In order not to disturb the airiness of the protein foam, add it carefully, stirring the meat mass from bottom to top.

6. Lightly moisten the bottom and walls of the mold by rubbing with oil and sprinkle with breadcrumbs.

7. Carefully transfer the soufflé mixture into the prepared form and smooth its surface with a knife. Apply a thin layer of mayonnaise on top.

8. Cook the soufflé at 180 degrees without opening the oven for about 40 minutes.

How to prepare a healthy diet turkey soufflé for your baby

Ingredients:

One quail egg;

100 gr. fresh turkey fillet (breast);

A quarter glass of milk;

A teaspoon of semolina (cereal);

A small piece of pumpkin pulp - 50 g;

A teaspoon of quality butter.

Cooking method:

1. Cut the thick pumpkin pulp separated from the seeds and peel and the washed turkey meat into pieces. Collect all prepared products in a blender bowl, then thoroughly grind into a puree.

2. Add semolina and a small piece of soft butter to the resulting meat mass, beat again.

3. Pour in the milk, add a little salt, break the quail egg and beat again with a mixer.

4. Grease a small silicone mold with butter and place the prepared soufflé mixture into it.

5. Place the filled container into the steam container of a multicooker or steamer and steam for at least 30 minutes.

Turkey soufflé

Ingredients:

Low-fat elastic cottage cheese - 200 gr.;

Two eggs;

100 gr. stale loaf;

Turkey meat - 600 gr.;

40 gr. "Russian" cheese;

A quarter cup of pasteurized milk;

Farmer's butter - 3 tbsp. l.

Cooking method:

1. Remove the crusts from the loaf, pour cool milk over the pulp. After 10 minutes, remove and squeeze, but not too much, some liquid should remain.

2. Combine the twice-twisted turkey with cottage cheese, add the crumb soaked in milk and grind again with a meat grinder with a fine grid.

3. Add the yolks, add two tablespoons of soft butter, add a little salt and mix. The minced meat can be lightly peppered or seasoned with your favorite spices.

4. Beat the chilled whites until stiff peaks form and, carefully stirring, combine them with the soufflé mass.

5. Lightly grease the bottom and walls of small molds with butter and spread the prepared mixture over them. You can take one large form. The soufflé does not rise, so it is advisable to fill the molds to the top.

6. Sprinkle the surface of the soufflé with coarsely grated cheese and bake at 180 degrees for 30 to 40 minutes.

Turkey soufflé - cooking tricks and useful tips

Turkey soufflé won't turn out fluffy if you don't beat the egg whites well. It is better to beat them chilled, with a small pinch of fine salt. If there is even a small amount of yolk in the whites, they will not whip.

When preparing a non-diet dish, add a little butter to the meat mixture - it will be juicier.

Almost any vegetables can be added to turkey pulp soufflé. This could be broccoli, zucchini, tomatoes, sweet peppers, cauliflower, pumpkin. It is better to prepare such a dish in puff layers; it will look more appetizing.

For flavor, you can add some spices or fresh herbs to the minced meat; garlic won’t hurt either.

It is advisable to serve the finished soufflé immediately. As it cools, it tends to settle.

Also find out...

For a child to grow strong and dexterous, he needs this
How to look 10 years younger than your age
How to get rid of expression lines
How to remove cellulite forever
How to lose weight quickly without dieting or fitness

Juicy, healthy and low-calorie turkey dishes are ideal for a healthy diet for adults and children. The meat of this bird has a unique taste and contains a large amount of vitamins and protein. An excellent option for a light lunch is a tender turkey soufflé, which you can easily prepare in your kitchen and in a short time enjoy a wonderful treat without harming your figure.

Steamed meat dishes are considered healthier, since such processing allows them to preserve their valuable properties. Steam soufflé is recommended for people on a diet or with diseases of the digestive system.

Required ingredients:

turkey fillet - 0.65 kg;
milk – 200 ml;
two eggs;
a piece of butter;
long rice – 40 g.

Cooking:

First you need to cook the turkey; to do this, boil it in slightly salted water until soft.
Then add rice to a small container of boiling water and cook until all the liquid has evaporated.
Cut the cooled bird into pieces and place in a blender. Add egg yolks to it, add butter, pour in milk and grind finely.
Combine turkey puree with boiled rice and mix.
Whisk the egg whites vigorously and pour into the chopped meat.
Place the resulting mass in the steamer compartment and cook for half an hour.

Place the diet turkey soufflé on a plate, cut it beautifully and place it on the table. It is recommended to serve the appetizer with lettuce and fresh tomatoes.

Cooking in a slow cooker

To save time, it is better to cook turkey soufflé in a slow cooker, using ordinary products that are available in any store. The dish turns out very tender and pleasant, so it can be a wonderful treat for the whole family during an evening meal.

Required ingredients:

turkey meat – 0.3 kg;
small onion;
quail eggs – 3 pcs.;
milk – 220 ml;
one carrot;
a teaspoon of flour;
salt - to your taste;
greens (any) – 7 sprigs.

Cooking:

Wash the turkey fillet and pour boiling water over it. Then cut into cubes, place in a blender and grind until pureed. Then add raw eggs, pour milk and beat again.
Peel the carrots and onions, rinse with water and chop into small squares.
Place the vegetables in a frying pan and fry until light brown, then add chopped herbs and simmer for three minutes.
Mix the ground turkey with the roasted vegetables, then add the flour and stir.
Take small molds, oil them and fill them with the meat mixture.
Place the molds with meat in the bowl of the electric oven and close the lid.
Then select the “Baking” mode and cook for forty minutes.

After the device beeps, remove the meat soufflé, cool slightly and taste. A light meat appetizer will go well with white sauce.

How to cook a dish in the oven

An airy turkey soufflé in the oven will be appreciated by all supporters of proper nutrition. To prepare it, it is recommended to use poultry breast, fresh eggs, dairy products and dry spices, which give the dish a bright, unique taste.

Required ingredients:

cream (medium fat content) – 60 ml;
two chicken eggs;
three slices of white bread;
turkey fillet – 0.5 kg;
Dutch cheese – 50 g;
butter (homemade, butter) – 40 g;
coarse salt, suitable seasonings - at your discretion.

Cooking:

Soak the bread pieces in cream and mash well with a spoon.
Grind the turkey fillet in a meat grinder, then add cottage cheese and grind again.
Mix the egg yolks with the minced meat, then add the softened butter, add a little salt, season with spices, then stir.
Cool the egg whites, then beat vigorously and immediately add to the meat mixture.
Cover the baking dish with a layer of oil and evenly distribute the prepared minced meat in it.
Grind the cheese on a grater, then pour it onto the surface of the product.
Place the turkey soufflé in the oven and bake for 45 minutes at 185 degrees.

The baked dish should be cut into large slices and consumed hot. You can cook the turkey in compact silicone molds - this will make it more convenient when serving.

Meat soufflé for children

A soft and appetizing turkey soufflé is well suited for a children's table. It is recommended to make a meat snack in combination with pumpkin, so it will become even tastier and the baby will definitely like it.

Required ingredients:

turkey meat – 0.15 kg;
one egg (quail);
semolina – 10 g;
milk (2.5%) – 45 ml;
pumpkin – 60 g.

Cooking:

Remove seeds from pumpkin pulp and rinse under tap. Then chop into cubes.
Wash and cut turkey meat.
Place both products in a blender and process until a paste forms. Then add semolina, a small square of butter and grind again.
Add milk to the meat mixture, lightly add salt, beat in the egg, and using a mixer, grind again.
Grease a baking container with oil and place the semi-finished meat product in it.
Preheat the oven well, then place the dish in it and cook for twenty minutes.

The finished meat soufflé for a child should be cooled and then offered to him. After a delicious lunch, it is recommended to pour your baby a mug of warm milk.

With champignons

A chic dish of turkey with mushrooms with its seductive aroma will gather the whole family at the common table and will really please the guests who come for dinner. You can make it in the oven, but to get a lower-calorie treat, it is advisable to use a slow cooker.

Required ingredients:

champignons – 0.5 kg;
two carrots;
turkey – 0.8 kg;
eggs – 2 pcs.;
two medium onions;
low-fat cream – 185 ml;
salt and spices - to your taste.

Cooking:

Wash off all the dirt from the mushrooms, cut into two parts and boil. Then place them in a colander and allow excess liquid to drain.
Peel the carrots and onions, then chop them into large cubes.
Mince the turkey meat twice, then combine with chopped vegetables and boiled mushrooms, and then grind again.
Pour cream into the meat mixture, beat in eggs, add salt and add spices.
To make the dish especially fluffy, you can beat it one more time in a blender.
Coat the multicooker bowl with a thin layer of oil and place the soufflé in it.
Lower the lid, set the baking function to 45 minutes, then turn on the appliance.

Place the treat on a beautiful plate, cut and serve warm. It is advisable to combine it with boiled potatoes and lightly salted cucumbers.

Original recipe with pistachios

A delicious appetizer prepared according to this recipe has an amazing taste and a very beautiful appearance. A lush turkey soufflé with vegetables and pistachios will be appreciated by all lovers of unusual dishes.

Required ingredients:

turkey meat – 0.85 kg;
onion head;
a clove of garlic;
salt, thyme, allspice, coriander - to taste;
pistachios – 70 g;
rum – 45 ml;
five sprigs of parsley;
two egg yolks.

Cooking:

Peel the onion, chop it into small pieces and fry in olive oil until translucent. Then combine it with chopped garlic and simmer for another minute.
Using a meat grinder, turn the turkey fillet into minced meat.
Combine it with fried onions, spices, parsley and yolks. Then add salt, pour cognac and mix thoroughly.
Take a heat-resistant container, grease it and fill it with meat mass. Then cover the dish with foil and place in the oven preheated to 170 degrees.
Bake the souffle for about 80 minutes, then turn off the oven.

Cool the turkey treat and place it in a cool place for 8-9 hours. It is better to eat the soufflé cold, with tomato sauce and a side dish of pasta.

Soufflé with processed cheese

Even a novice cook can prepare a turkey in the form of a soufflé with melted cheese, garlic and mayonnaise. The dish turns out to be satisfying, looks quite appetizing and is perfect for lunch with family and friends.

Required ingredients:

turkey fillet – 0.6 kg;
processed cheese – 2 pcs.;
turkey egg;
starch – 25 g;
three cloves of garlic;
sour cream (20%) – 50 g;
salt, breadcrumbs, seasonings - as needed.

Cooking:

Grind the washed and cut into pieces poultry meat several times in a meat grinder or blender.
Cut the cheese into small cubes with a sharp knife. Crush the garlic under pressure.
Break an egg into a plate, remove the yolk and add it to the minced meat.
Throw in pieces of garlic, chopped cheese and sprinkle starch. Now you should salt the minced meat, add seasonings and mix vigorously.
Beat the egg white until a thick foam appears, then add it to the meat mixture and stir gently.
Rub the inner surface of the mold with vegetable oil, cover with breadcrumbs and fill with prepared minced meat. Apply a thin layer of sour cream on top.
The meat souffle should be baked in a closed oven at 180 degrees for about 35 minutes.

When the appetizer is covered with a golden brown crust, it can be considered ready. It is recommended to serve the soufflé with processed cheese hot, with homemade adjika or mayonnaise. Bon appetit!