Turkey Souffle

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Submitted by Angie Ufkes, 4-H Parent, Burnside Rising Stars (Hancock County) from Unit 14 4-H Cookbook

Turkey Souffle


  • 4 cups turkey cooked and diced
  • 9 slices white bread crusts removed
  • 1 can water chestnuts drained
  • 1 can (8 oz.) sliced mushrooms drained
  • 1/2 cup mayonnaise
  • 9 slices sharp cheddar
  • 4 eggs beaten
  • 2 cups milk
  • 1 tsp. salt
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 2 cups buttered, seasoned bread crumbs


  • Line pan with bread. Top with turkey, mushrooms, chestnuts, dot with mayo, and top with cheese. Combine eggs, milk and salt. Beat and pour over all. Combine soups. Pour over all. Top with bread crumbs. Refrigerate overnight. Bake 1 1/2 hours at 350 degrees. Can make with chicken, too.