Preheat oven to 325°F.

Separate eggs and let stand at room temperature for 30 minutes.

Grease a 2-1/2-qt. soufflé dish and lightly sprinkle with flour; set aside.

In a large skillet over medium-high heat, melt butter. Add the mushrooms and sauté until tender.

Stir in flour and salt until blended. Then gradually whisk in milk.

Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened.

Add turkey and heat through. Then transfer to prepared dish.

For soufflé layer, in a small saucepan over medium-high heat, melt butter.

Add shallot and sauté until tender.

Stir in flour and salt until blended. Then gradually whisk in milk.

Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened.

Transfer to a large bowl and stir in the spinach and cheese.

Stir a small amount of hot spinach mixture into egg yolks. Return all to the bowl, stirring constantly. Then allow to cool slightly.

In a large bowl with clean beaters, beat egg whites until stiff peaks form.

With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain.

Fold in remaining egg whites until combined and pour over turkey layer.

Bake at 325° for 1-1/4 to 1-1/2 hours or until the top is puffed and center appears set. Serve immediately.