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.
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!
