Turkey soufflé - 7 delicious recipes

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 delicate 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, before adding the proteins, you can add boiled mushrooms, cottage cheese, processed cheese, and vegetables. 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.

Low calorie steamer recipe

Steamed meat dishes are considered the most beneficial in nutrition, since such heat treatment helps preserve valuable properties in the product.

Let's take it from the list:

200 ml low-fat cream;
600 g turkey fillet;
2 tbsp. l. oatmeal;
2 eggs;
several pieces of olives;
2 cloves of garlic.

We prepare according to the algorithm:

Pour cream over the flakes and leave to soak for 10 minutes.
Cut the fillet into pieces so that it is convenient to place in a meat grinder. Peel the garlic. And together with the meat we scroll through a food processor.
Add the flakes to the meat mixture and pass it through the appliance again. Add eggs and spices to the resulting mass. Mix the minced meat.
We put the workpiece in the mold, put the olives cut into circles on top. Place in a double boiler for 30 minutes.

Place the diet turkey soufflé in the middle of a flat dish, and distribute slices of fresh tomato along the edges of the plate.

Let's do the math

100 grams of our dietary dish contains 125.9 kcal!

Protein - 13.31 g;
Fat - 5.88 g;
Carbohydrates - 4.29 g;

You need willpower to refuse such a soufflé - but why, if it is not only tasty, but also dietary?! : )

What goes well with such a wonderful dish? Let's get a look…

Gastritis and turkey meat consumption

For gastritis, only lean meats are allowed, that is, chicken, beef, turkey and rabbit. Any meat from the permitted varieties is prepared by baking, stewing or boiling. Meat can also be ground into minced meat for subsequent preparation of zraz, cutlets, soufflés, and meatballs. At a time when the exacerbation of gastritis subsides, you can cook the meat in small pieces.

The answer to the question whether you can eat turkey for gastritis is positive. Turkey is allowed for gastritis, but only if it is cooked correctly. Both smoked and fried turkey are strictly prohibited.

But for patients with gastritis, it is quite possible to prepare boiled, steamed, baked or stewed turkey, as well as zrazy, cutlets, meatballs and other dishes. The main advantages of this type of meat are its low fat content, as well as the rapid digestion and easy digestibility of the product, which is especially necessary for patients with gastritis.

How to choose and store turkey correctly

When choosing a turkey, you need to pay attention to the fact that the skin is intact and has no bruises or stains. It is important that the meat does not look plump. Its color should be uniform, and when pressed it should return to its previous shape. The fat should be light in color. There should be no feathers or any other elements.

It is recommended to store meat refrigerated. Freeze it in a plastic bag. You can store frozen turkey for a day. Repeated freezing is not recommended.

Sources:

https://lady.mail.ru/product/indejka/
https://gastritinform.ru/hudeem.tv/lechebnye-diety/470-dieticheskie-blyuda-pri-gastrite-recepty-i-rekomendacii.html
https://vseprogastrit.ru/pitanie-pri-gastrite/blyuda/dieticheskie-blyuda-pri-gastrite/
https://gastritinform.ru/detskie-recepty.ru/vtorye-blyuda-dlya-detej/kotlety-iz-indejki-na-paru-v-multivarke/
https://stopgastrit.com/pitanie-pri-gastrite/myaso-indejki-pri-gastrite-mozhno-ili-nelzya
https://gastritinform.ru/chtomozhno.ru/pitanie-pri-gastrite/mozhno-li-indejku-pri-gastrite.html
https://tvoi-povarenok.ru/sufle-iz-indejki-v-duxovke.html

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.

With melted cheese

An original dish can be prepared for a holiday using turkey meat as a basis.

To do this, you need to have the following components on hand:

500 g poultry meat;
2 processed cheese “Nadezhda”;
1 tbsp. l. soft butter;
3 cloves of garlic;
1/3 tbsp. corn starch;
2 tbsp. l. breadcrumbs.

Cooking steps:

Wash the fillet, pour boiling water over it and cut into pieces. Grind twice in a meat grinder.
Grate the peeled garlic and cheese.
Separate the whites from the yolks, put the first ingredient in a separate bowl, add the yolks to the meat.
Pour the garlic into the minced meat with cheese, add starch, lightly salt and pepper everything and mix.
Beat the whites into a thick foam and carefully add them to the meat mixture.
Rub the mold with oil, sprinkle with breadcrumbs, and spread the resulting mass.
Bake the soufflé at a temperature of 170 °C. Cooking time is 40 minutes.

Serve the meat delicacy with tomato or cream sauce. And we decorate with sprigs of greenery.

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.

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 in 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.

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.

Beef stewed with prunes

Beef - 120 g, carrots (if tolerated) - 15 g, onions - 10 g, prunes - 20 g, melted butter - 5 g, water - 50 ml.

Simmer the meat without films until half cooked, add chopped blanched onions, sliced carrots and simmer covered over low heat for an hour. Then add the washed prunes, from which the seeds have been removed, and continue simmering until tender. Serve the meat along with prunes and carrots, pouring over the sauce in which it was stewed.

Read also: Finger lickin' good: a super sweet idea made from bananas and chocolate

Let's take care of the kids

Soufflé is always a welcome guest on the children's menu. : )

Why? Yes, because it is a very tender, airy dish. It’s tough even for those who don’t have many teeth yet :)

And let me remind you that turkey is not just dietary meat. It contains tryptophan, which normalizes sleep, and tyrosine, which is responsible for brain function, as well as a lot of vitamins and microelements.