Turkey and Spinach Souffle
1 cup skim milk
3 tablespoons flour
1 small onion
2 whole cloves
1 bay leaf
1/4 teaspoon ground sage
1/4 teaspoon papika
1/4 teaspoon hot pepper sauce (or chile oil, etc)
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 large eggs (separated), plus 3 additional large egg whites
3/4 cup finely chopped cooked turkey (ground turkey works well also)
1/2 cup finely chopped spinach (no need to cook it first, I just put the fresh spinach in a food processor and add it right in)
Preheat the oven to 400 degrees.
In a medium sauce pan over low heat, whisk the milk into the flour until well combined. Stick the whole cloves into the onion (no need to chop the onion, just cut off the ends and peel the skin off first). Add the onion and the bay leaf to the pan. Cook, stirring constantly, until the mixture is very thick (about 5 minutes). Remove the pan from the heat and discard the onion, cloves, and bay leaf. Still off of the heat, stir in the sage, paprika, red pepper sauce, salt, and nutmeg; set pan aside.
In a large bowl whisk the egg yolks until blended and uniform. Stir a small amount (about a heaping tablespoon) of the hot flour/milk mixture into the egg yolks, then pour the egg mixture into the saucepan along with the milk and flour. Stir in the turkey and spinach.
Using a handheld electric mixer, beat the egg whites until stiff, then gently fold them into the turkey-spinach mixture (make sure to FOLD them in, and don’t overmix or the souffle will “fall”).
Lightly spray a 1 1/2 quart dish with nonstick cooking spray; Pour the mixture into the dish and bake, uncovered, for 25 minutes (or until puffy and golden). Serve immediately.
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Makes 4 servings. Per serving: 138 calories, 5 g total fat, 1 g saturated fat, 0 g trans fat, 9 g carbohydrates, 2 g fiber, 0 g added sugar, 17 g protein, 279 mg sodium, 118 mg cholesterol.
Getting it right,
