Are you still workin’ on turkey leftovers? We laid our carcass to rest on Saturday…Thank God! It was a rough turkey experience this year. I vote for prime rib and lobster next year. I think the reason the Pilgrims ate turkey, is that was the best thing available at the time. You would think in 400 years, we could’ve come up with something better. One good by-product of turkey is the Kentucky Hot Brown.
Kentucky Hot Brown
1 turkey breast, about 4 to 5 pounds, roasted or leftover
4 tablespoons unsalted soft butter
Kosher saalt and fresh ground pepper
For the sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch fresh ground nutmeg
Kosher salt and fresh ground black pepper
For the egg bread:
4 large eggs
1/4 cup milk
Kosher salt
8 (1/2-inch) thick slices good day old white bread, like Pullman
4 tablespoons butter
4 tablespoons vegetable oil
For assembly:
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices bacon, cooked until slightly crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley
For the sauce:
Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
For the egg bread:
Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
For assembly:
Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
