Thanksgiving Souffle Side Dish | Chef Jean-Pierre

By Chef Jean-Pierre · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease 8 individual soufflé dishes or ramekins with non-stick spray or butter.
2. In a large skillet over medium heat, cook the diced bacon until it releases its fat.
3. Add the diced sweet potatoes, cover and sauté for about 5–7 minutes, until tender.
4. Uncover, add the mushrooms, shallots, salt and pepper. Sauté for about 5 minutes, until the mushrooms have released their moisture.
5. Stir in the sage, garlic and ginger and cook for 2 more minutes. Season with salt and pepper to taste.
6. In a separate pan, heat about 1 tablespoon of olive oil. Add the butternut squash, cover for 3–4 minutes, then uncover and cook until nicely caramelized.
7. Transfer the squash to a food processor and blend until very smooth.
8. In a saucepan, combine the heavy cream and cheese and bring to a gentle simmer. Add a dash of hot sauce.
9. Whisk the blended squash into the cream and cheese mixture until well combined.
10. Divide the sweet potato mixture evenly among the greased dishes, set them on a baking sheet, and top with the cream and cheese mixture.
11. Bake for about 35–40 minutes, until set and the tops are lightly golden brown.
12. Serve straight from the dishes, or wait about 30 minutes and invert onto plates. To make ahead, invert and refrigerate, well wrapped, for up to 3–4 days.
13. To reheat, preheat the oven to 250°F (120°C). Bake the chilled soufflés on a lined baking sheet for 20–30 minutes, until they reach an internal temperature of 150°F (65°C).

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicEggCheeseGingerCreamMushroomHeavy creamShallot