Thanksgiving Soufflé: Easy and Impressive

Thanksgiving Soufflé - Chef Jean-Pierre Hello, friends! Today, I want to share a recipe with you that is truly special for Thanksgiving – a Thanksgiving Soufflé that’s not just any soufflé. I’m making a Butternut and Sweet Potato Soufflé, and let me tell you, it’s going to be fantastic.

You know, anybody can make this dish, it’s really simple, and the best part? You can prepare it in advance, which is perfect for a busy day like Thanksgiving, the perfect pairing for a Sage & Orange Butter Roasted Turkey

We are going to start with the freshest ingredients: ripe butternut squash, sweet potatoes at their peak, crispy bacon (which is optional for my vegetarian friends), and aromatic mushrooms. We’ll sauté these ingredients to perfection, bringing out their natural flavors and colors.

Many people shy away from making soufflés, thinking they’re too complicated. But I’m here to demystify the process. A soufflé is all about gentle folding and patience. We’ll gently fold in the eggs and cream, ensuring our soufflé rises beautifully and stays light and airy. When you pull this masterpiece out of the oven, golden and puffed, you’ll be glad you gave it a try!

Pro-Tip: The Key to a Perfect Thanksgiving Soufflé

Thanksgiving Souffle Recipe The key to a perfect soufflé lies in the prep work. Make sure your ingredients are chopped uniformly for even cooking. For the butternut squash, a fine puree is crucial for that smooth, creamy texture in the final dish. Also, don’t rush the sautéing process. Allow the sweet potatoes and squash to caramelize properly – this step adds depth and richness to the flavor.

Bonus Pro-Tip: It Is All About Temperature Control

Soufflés are sensitive to temperature changes, so ensure your oven is preheated correctly. When adding ingredients like cheese or cream, do it gradually to maintain a consistent temperature. This careful addition prevents the eggs from cooking prematurely and helps achieve that perfect rise.

Remember, patience is your friend here. Take your time, and you’ll be rewarded with a Thanksgiving Soufflé that’s not only delicious but also visually stunning.

So if you are ready, let’s get cooking!

Thanksgiving Souffle - Sweet Potato and Butternut Squash

Thanksgiving Soufflé Recipe: Simple & Tasty

chef jean pierre 200x200 2Chef Jean-Pierre
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.
5 from 7 votes
Course Side Dish, Thanksgiving Recipes
Cuisine American

Recipe Video

Recipe Ingredients

  • ½ lbs. 8 slices of Bacon, diced
  • 2 cups Sweet Potatoes, diced
  • 2 1/2 cups Butternut Squash, diced
  • 1 large Shallots, thinly sliced
  • 1.5 tablespoons Fresh Sage, chopped
  • 7 - 8 Mushrooms, finely chopped
  • Salt and Pepper to taste
  • 8 large Eggs
  • 8 ounces shredded Cheese (e.g., cheddar, mozzarella, or your choice)
  • 24 ounces Heavy Cream
  • 1/2 teaspoon ground Ginger
  • 2 cloves Garlic, minced
  • 1/4 teaspoon Hot Sauce, optional
  • Non-stick Cooking Spray or Butter for greasing

Recipe Instructions

8 Soufflé Cups (about 6 ounces each)

    Preheat Oven to 350°F (175°C)

    • Grease 8 individual soufflé dishes or ramekins with non-stick cooking spray or butter.
    • In a large skillet over medium heat, cook the diced bacon until it releases it’s fat.
    • Add the diced sweet potatoes, cover the pan and sauté until they become tender, about 5-7 minutes.
    • Remove the cover, add the mushrooms, shallots, salt and pepper to taste.  Sauté until the mushrooms have released their moisture, about 5 minutes.
    • Stir in the chopped fresh sage, garlic and ginger. Cook for another 2 minutes. Season with salt and pepper to taste.
    • 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.  
    • Transfer to a food processor and process until very, very smooth. 
    • In a sauce pan, the heavy cream and the cheese and bring to a soft boil and add a dash of hot sauce.  
    • Add the processed butternut and mix well using a whisk.
    • 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.  
    • Top the potatoes mixture with the cream and cheese mixture.  
    • Bake the soufflés in the preheated oven for approximately 35-40 minutes or until they are set and the tops are lightly golden brown.  
    • You can now serve them immediately in the souffle cups.  Or you can wait about 30 minutes and inverse them on serving plates. 
    • If you wish to prepare them in advance, inverse them and refrigerate them well wrapped as long as 3 to 4 days.  
    • 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.
    • 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.
    • Enjoy your Thanksgiving Soufflé, and impress your guests with this delicious and make-ahead dish!


    Frequently Asked Questions About Thanksgiving Soufflé


    1. What ingredients do I need for a Thanksgiving Butternut and Sweet Potato Soufflé?

    For this particular Thanksgiving Soufflé, you’ll need butternut squash, sweet potatoes, bacon (optional), olive oil (if not using bacon), shallots, fresh sage, mushrooms, salt, pepper, eggs, heavy cream, ginger, garlic, cheese (like Gruyere or Cheddar), and optional hot sauce. The quantities will vary based on the number of servings you plan to make. This combination of ingredients creates a rich, flavorful dish that embodies the essence of Thanksgiving.


    2. Can I prepare the soufflé mixture in advance?

    Yes, you can prepare parts of the soufflé mixture in advance to save time. You can roast and puree the butternut squash and sweet potatoes, and prepare the sautéed mixture of shallots, mushrooms, and seasonings ahead of time. However, for the best results, assemble and bake the soufflé closer to serving time as the egg mixture should be fresh to ensure the soufflé rises properly.


    3. How do I ensure my Thanksgiving Soufflé rises properly?

    To ensure your soufflé rises, make sure the egg whites are beaten to the right consistency – they should form stiff peaks. Gently fold them into the rest of the mixture to keep as much air in the batter as possible. Also, avoid opening the oven door while the soufflé is baking, as drafts can cause it to fall.


    4. What type of baking dish is best for a Thanksgiving Soufflé?

    You can bake the soufflé in individual ramekins or a larger baking dish like a lasagna pan. Individual ramekins make for a nice presentation and help control portion sizes, whereas a large dish is more practical for serving a crowd. Whichever you choose, ensure the dish is well-greased to prevent sticking.


    5. How do I know when my soufflé is done?

    Your soufflé is done when it’s risen, and the top is golden brown. The center should be set but still slightly wobbly for a creamy texture. A toothpick or skewer inserted in the center should come out clean. Avoid overcooking, as it can cause the soufflé to become rubbery.


    6. Can I make this soufflé vegetarian?

    Yes, the soufflé can easily be made vegetarian by omitting the bacon. You can substitute the bacon fat with olive oil or butter for sautéing the vegetables. The rest of the ingredients are already vegetarian-friendly, making this dish adaptable for different dietary preferences.


    7. What can I do if my soufflé falls?

    A soufflé can fall for various reasons – from a sudden temperature change to underwhipping the egg whites. If it falls, it’s still edible, just denser in texture. For next time, ensure a steady oven temperature, avoid opening the oven door during baking, and gently fold in the egg whites.


    8. Can I add other flavors to the soufflé?

    Absolutely! Feel free to experiment with different herbs and spices. Nutmeg, thyme, or rosemary could complement the flavors well. You can also try adding different cheeses for a unique taste, like goat cheese or blue cheese.


    9. How should I serve Thanksgiving Soufflé?

    Serve the soufflé immediately after baking for the best texture and presentation. It pairs well with a simple green salad or roasted vegetables. If you’ve baked it in a large dish, scoop out servings with a large spoon, being careful not to deflate the airy texture.


    10. Can I freeze leftover soufflé?

    Freezing a cooked soufflé is not recommended as it can significantly alter the texture. However, leftovers can be stored in the refrigerator for a couple of days. Reheat gently in the oven or microwave, though keep in mind that the soufflé will not retain its original fluffiness upon reheating.


    11. How can I add more flavor to my Thanksgiving Soufflé?

    Enhance your soufflé with spices like nutmeg, cinnamon, or sage. You can also add ingredients like caramelized onions, roasted garlic, or herbs for a more complex flavor profile.


    12. Can I use different vegetables for my Thanksgiving Soufflé?

    Absolutely! Thanksgiving is the perfect time to experiment with seasonal produce. Try using roasted carrots, parsnips, or even a mix of different squashes to add unique flavors to your soufflé.


    13. Is it necessary to separate the eggs for a soufflé?

    Yes, separating the eggs is crucial. The whipped egg whites are what give the soufflé its signature rise. Be sure to gently fold them into the base mixture to keep as much air in the batter as possible.


    14. Can I add meat to my Thanksgiving Soufflé?

    Yes, you can add cooked meats like diced turkey, ham, or bacon to your soufflé for added flavor and texture. Make sure the meat is fully cooked and cooled before adding it to the mixture.

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