I am ashamed of how long it's been since my last recipe post. I want to take a minute to post this recipe because it a delectable way to use up that left over turkey we all have taking up space in our refrigerators. This recipe is not my own, it's from the Brown Hotel in Louisville where the Hot Brown recipe was created. I modify it slightly by adding some Parmigiano Reggiono cheese and by making it into a casserole.
The Legendary Hot Brown Recipe
Ingredients (Makes Two Hot Browns):
My version uses half and half, white bread toasted crust on, and I use 1/2 cup Parmigiano Reggiano in addition to 1/2 cup
of the Pecorino Romano cheese. Melt butter and add flour and cook for a minute or two. Add salt, pepper, and cheeses. Toast one slice of bread per person, and increase bacon to two slices person. Layer sliced turkey breast, cubed toast, bacon, and sauce much like you would lasagna. Final layer should be toast, bacon and sliced tomato and sprinkle of the reserved grated cheese. Bake at 350 degrees for 15 minutes to heat through; then turn on broiler for just a minute to bubble the cheese on top. Top with the parsley and paprika.
- 2 oz. whole butter
- 2 oz. all-purpose flour
- 16 oz. heavy cream
- 1/2 cup Pecorino Romano cheese, plus 1 tablespoon for garnish
- Salt & pepper to taste
- 14 oz. sliced roasted turkey breast
- 2 slices of Texas toast (crusts trimmed)
- 4 slices of crispy bacon
- 2 Roma tomatoes, sliced in half
- Paprika
- Parsley
My version uses half and half, white bread toasted crust on, and I use 1/2 cup Parmigiano Reggiano in addition to 1/2 cup
of the Pecorino Romano cheese. Melt butter and add flour and cook for a minute or two. Add salt, pepper, and cheeses. Toast one slice of bread per person, and increase bacon to two slices person. Layer sliced turkey breast, cubed toast, bacon, and sauce much like you would lasagna. Final layer should be toast, bacon and sliced tomato and sprinkle of the reserved grated cheese. Bake at 350 degrees for 15 minutes to heat through; then turn on broiler for just a minute to bubble the cheese on top. Top with the parsley and paprika.
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