I’ve said it already, but Thanksgiving will be different this year. A more intimate and family-focused meal with fewer people gathered around the table. I see it as an opportunity to try new and exciting things, to shake up tradition, but not abandon them all together. In my opinion, it is not Thanksgiving without dressing, and I usually make a magnificently sized dish full of sausage and chestnuts. So how could I shake that up, for a smaller table? Individual, puffy, dressing-inspired soufflés that provide the classic taste of southern-style cornbread dressing in an elegant little package. It’s a delightful surprise.
The cornmeal gives these soufflés a little heft and substance, plus a lovely grainy texture. They are light, but not quite as airy as a classic souffle and don’t reach the same dizzying heights. The vegetables and herbs create the classic flavor of Thanksgiving dressing. Don’t hold back on the sage, it really lends the woodsy autumnal flavor you want. I prefer a fine powdery style poultry seasoning like the classic yellow box of Bell’s, but if you have one that is a little flakier, dried herb texture, consider whizzing it in a food processor or bashing in a mortar and pestle.
I offer two options here – serve these soufflés right away with for a slightly puffy texture. But they are also delicious made ahead, covered with cream and served as a twice baked souffle.
These soufflés are an excellent accompaniment to Fennel and Pancetta Stuffed Turkey Breast.
The cornmeal gives these soufflés a little heft and substance, plus a lovely grainy texture. They are light, but not quite as airy as a classic souffle and don’t reach the same dizzying heights. The vegetables and herbs create the classic flavor of Thanksgiving dressing. Don’t hold back on the sage, it really lends the woodsy autumnal flavor you want. I prefer a fine powdery style poultry seasoning like the classic yellow box of Bell’s, but if you have one that is a little flakier, dried herb texture, consider whizzing it in a food processor or bashing in a mortar and pestle.
I offer two options here – serve these soufflés right away with for a slightly puffy texture. But they are also delicious made ahead, covered with cream and served as a twice baked souffle.
These soufflés are an excellent accompaniment to Fennel and Pancetta Stuffed Turkey Breast.
Ingredients
1 carrot, peeled
1 celery stalk
1 clove of garlic
4 green onions, white and light green parts only
3 Tablespoons butter
1 cup cornmeal, plus more for sprinkling
2 teaspoons poultry seasoning (such as Bell’s)
2 teaspoons kosher salt
1 teaspoon ground pepper
1 ½ cups whole milk, divided
1 Tablespoon fresh sage, finely chopped
1 Tablespoon flat leaf parsley, finely chopped
4 egg yolks
5 egg whites
1 ¼ cups heavy cream, optional (see make ahead instructions)
Directions
- Spray six 8-ounce ramekins with cooking spray, then sprinkle about 1 teaspoon of cornmeal into each ramekin and turn the ramekins to lightly coat the sides with cornmeal. Bang the ramekins over the sink to shake out any excess cornmeal – you just want a light dusting. Use a paper towel to wipe around the rim of each ramekin so about ¼ inch is clean. Place the ramekins in a deep roasting pan. Preheat the oven to 375 degrees.
- Finely dice the carrot, celery, garlic and green onion. I prefer to do this by pulsing chunks of the vegetables together in a small food processor, but you can do it with a knife, just make sure everything is very finely chopped. Melt the butter over medium high heat in a medium saucepan, add the vegetables and cook until soft and tender, but not browned, stirring frequently, about 5 – 7 minutes.
- While the vegetables are cooking, mix the cornmeal, poultry seasoning, salt and pepper together in a medium mixing bowl. Add ½ cup of the milk and stir to completely combine to a thick paste. When the vegetables are soft, add the remaining 1 cup milk to the saucepan and heat until hot through and just boiling. Stir in the cornmeal mixture and cook, stirring constantly, until heated through and thick, about 3 – 4 minutes. Scrape the mixture back into the bowl and stir in the chopped sage and parsley and leave to cool for about 5 minutes.
- Separate the eggs, placing the whites in the bowl of a stand mixer and the yolks into a small bowl. Beat the yolks to break them up, then stir into the cornmeal-milk mixture until thoroughly combined.
- Beat the egg whites with a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment until very stiff peaks form. When you lift up the beater, the peak in the whites should not flop over. Scoop 1/3 of the whites into the bowl with the cornmeal base and stir it in until incorporated and the mixture has loosened up a bit. Gently fold in the next third of the whites, being careful not to deflate the whites too much. Make sure you reach the mixture in the bottom of the bowl. Fold in the last of the whites in the same way.
- Bring a kettle of water to the boil while you proceed. Divide the soufflé mixture between the prepared ramekins (I find a ladle a great tool for this), then lightly smooth the tops with the back of a spoon. Run your finger around the edge of each souffle leaving a little channel, wiping your finger well between dishes. This will help the soufflé rise evenly. Put the roasting dish in the oven, then pour the boiling water into the dish to come halfway up the sides of the ramekins. Bake until the soufflés are browned and risen and set inside, about 25 minutes. These puff up, but do not rise as tall as a traditional soufflé . Remove them from the oven, the remove the individual ramekins from the water to a wire rack to cool. You can use tongs and a spatula to help with this. You can serve immediately (they will deflate slightly) or precede with the make-ahead instructions.
- To Make Ahead
- Cool the soufflés are completely, then run a knife around the edges and turn them out onto individual shallow dishes or one large baking dish. Cover with plastic wrap and refrigerate for a few hours or overnight.
- When ready to bake, preheat the oven to 425°. Pour the heavy cream over the soufflés, either dividing it evenly between individuals or over the top of them all in the baking dish. Bake for 10 – 15 minutes until they are heated through. Serve immediately.
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