Every Thanksgiving my Father-in-law used to make this dish and it’s the hit of the dinner every time. You might read the name of the recipe and think, “turnip? yuck!”
Whether you like turnips or not, this recipe is a classic. Originally posted in the Montreal Star newspaper over 30 years ago, it’s a side dish likely to be on your table for the next 30 years.
The secret ingredient as always is “love”. Or butter, but mostly love.
- 1 medium turnip (approx. 2 lbs)
- 2 cups chicken stock
- 5 tbsp butter
- 1 tbs baking powder
- 1 tbsp brown sugar
- 2 eggs
- 1/2 cup bread crumbs
- a pinch each salt, pepper, mace
Although it’s only a pinch, mace is one of the important ingredients here. A little goes a long way, and too much mace can easily be over the top. Some people also add a pinch of nutmeg.
Step by Step Instructions
Step 1 –
Peel turnip and cut into 1/2 inch cubes. Place in a saucepan with stock. Cover and bring to a boil. Reduce heat and simmer for about 25 minutes until tender. Drain reserving the stock for the turkey gravy. Mash the turnips. There should be about 3 cups.
Step 2 –
Stir in two tbsp of butter, brown sugar, pepper, mace, baking powder, and egg yolks. Add salt as needed.
In a fry pan melt 3 tbsp of butter. Add crumbs and cook for approx 3 minutes. Stir to brown evenly.
Beat egg whites until stiff, but not dry. Fold into the turnip mixture. Spoon into a buttered souffle dish. Sprinkle with the buttered bread crumbs. Bake in a preheated oven, 350°F for 25 minutes, or until lightly browned on top.