Thanksgiving brings forth huge quantities of food, which means leftovers, who wants to sit and eat all of that for days on end? Luckily for us a wonderful recipe to transform turkey leftovers was born and bread 85 years ago right here in Louisville: Kentucky Hot Brown.
Originated at the famous Brown Hotel, this is the ultimate comfort food! Receiving accolades from all over the nation, the Hot Brown has quickly become a southern staple. Here’s a way to make this Kentucky classic in your own kitchen!
The Legendary Hot Brown Recipe
Ingredients (makes 2 Hot Browns)
2 oz. whole butter
2 oz. all purpose flour
1 qt. heavy cream
½ c. pecorino cheese, plus 1 tbls. for garnish
Salt & pepper to taste
14 oz. sliced roasted turkey breast
2 slices of Texas toast (crust trimmed)
4 slices of crispy bacon
2 Roma tomatoes slices in half
Paprika, Parsley
In a 2 quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into roux and cook over medium heat until cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in cheese until the mornay sauce is smooth. Add salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of mornay sauce to completely cover dish. Sprinkle with additional cheese. Place dish under broiler until cheese begins to brown and bubble. Remove, cross two pieces of bacon on top, sprinkle with paprika and parsley. Serve immediately.
So what better to do for a day after Thanksgiving lunch or dinner than a home turf recipe! Indulge and enjoy; but most importantly, make use out of those leftovers!
Recipe from Brown Hotel
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