1 T. butter
3 T. grated Parmesan
7 inch souffle dish
cling wrap

5 T. clarified butter
4 T. A. P. Flour
½ C. heavy cream
¼ C. turkey stock
¼ C. white wine
5 eggs, separated + 3 egg whites
½ C. grated swiss cheese

¾ C. turkey, minced
½ C. fresh cranberries, boiled, cooled and chopped

Preheat the oven to 350° F.

Butter the bottom and sides of the souffle dish, add the grated Parmesan, cover with cling wrap and shake, tap the bottom and sides as needed while rolling the dish to insure all the butter is covered with cheese, place in the refrigerator.

Combine cream, stock and wine.
Melt clarified butter over low heat, stir in flour and cook for 3 – 5 minutes, stirring constantly.

Slowly stir liquid into the roux. Increase heat to medium, when sauce begins to bubble around the sides of the pan remove it from the heat.

Remove souffle dish from the refrigerator.

Beat egg yolks until light in color, temper the yolks by whisking 3 T. of sauce into them (1 at a time), before mixing into sauce. Add turkey, cranberries and cheese, set aside.

Beat egg whites in an unlined copper bowl until they form soft peaks. Lacking a copper bowl, add 1/8 t. cream of tartar to the egg whites before beating.

Mix ¼ of the egg whites into the sauce to lighten it, add the sauce to the egg whites and fold 4 or 5 time to combine, no more or you'll break the egg foam.

Pour mixture into prepared souffle dish, do not tap or jar the dish, place in oven and cook for 35 minutes.

Remove from oven and serve at once.
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