Dessertschefjeanpierre4.9
Thanksgiving Soufflé Recipe: Simple & Tasty
Here's a recipe for Thanksgiving Soufflé, a delightful side dish with mushrooms, bacon, sweet potato, and butternut squash. This recipe serves 8 and combines the flavors of savory vegetables and creamy custard. You can make these soufflés in advance and reheat them for a stress-free Thanksgiving dinner.
👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- pan
- food processor
- whisk
- baking dish
- baking sheet
📝 Preparation Steps
1
Preheat Oven to 350°F (175°C)
2
Grease 8 individual soufflé dishes or ramekins with non-stick cooking spray or butter.
3
In a large skillet over medium heat, cook the diced bacon until it releases it’s fat.
4
Add the diced sweet potatoes, cover the pan and sauté until they become tender, about ⏱️ 5-7 minutes.
Sweet Potatoes, diced2 cups
5
Remove the cover, add the mushrooms, shallots, salt and pepper to taste. Sauté until the mushrooms have released their moisture, about ⏱️ 5 minutes.
large Shallots, thinly sliced1Salt and Pepper to taste
6
Stir in the chopped fresh sage, garlic and ginger. Cook for another ⏱️ 2 minutes. Season with salt and pepper to taste.
Fresh Sage, chopped1.5 tablespoonsGarlic, minced2 clovesSalt and Pepper to taste
7
In a separate pan, add about 1 tablespoon of olive oil, when hot add the butternut, cover for about 3 to ⏱️ 4 minutes and remove the cover. Continue cooking until you can see a nice caramelization.
8
Transfer to a food processor and process until very, very smooth.
9
In a sauce pan, the heavy cream and the cheese and bring to a soft boil and add a dash of hot sauce.
Heavy Cream24 ouncesshredded Cheese (e.g., cheddar, mozzarella, or your choice)8 ounces
10
Add the processed butternut and mix well using a whisk.
11
Place the greased soufflé dishes on a baking sheet or in a large baking dish with sides. Carefully fill each prepared souffle cups with the potatoes mixture dividing it evenly among them.
12
Top the potatoes mixture with the cream and cheese mixture.
shredded Cheese (e.g., cheddar, mozzarella, or your choice)8 ounces
13
Bake the soufflés in the preheated oven for approximately ⏱️ 35-40 minutes or until they are set and the tops are lightly golden brown.
14
You can now serve them immediately in the souffle cups. Or you can wait about ⏱️ 30 minutes and inverse them on serving plates.
15
If you wish to prepare them in advance, inverse them and refrigerate them well wrapped as long as 3 to 4 days.
16
To reheat, preheat oven to 250°F (120°C). Place the soufflé dishes on a baking sheet lined with a silicone mat or parchment paper.
17
Bake the chilled soufflés for about ⏱️ 20-30 minutes or until they reach an internal temperature of 150°F (65°C). This gentle reheating ensures they stay fluffy and creamy.
18
Enjoy your Thanksgiving Soufflé, and impress your guests with this delicious and make-ahead dish!
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