Barbies Hot Brown Casserole Recipes

KENTUCKY HOT BROWN CASSEROLE RECIPE

Steps:

• Prepare the turkey: Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of the salt, and 1 teaspoon of the pepper in a medium bowl until well incorporated. Rub butter mixture under turkey skin. Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up. Cover and cook on LOW until a thermometer inserted into thickest portion registers 165°F, 4 1/2 to 5 hours.
• Remove turkey from the slow cooker; remove skin from turkey and discard. Chop turkey and set aside, covered.
• Prepare the casserole: Preheat oven to 375˚F. Cook the bacon in a large skillet over medium until crisp, about 12 minutes; remove bacon. Reserve bacon drippings. Toss together the cubed white bread slices, melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a baking sheet. Bake in preheated oven until toasted, about 16 minutes.
• Whisk together the eggs, 2 cups milk, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and dry mustard in a large bowl. Stir in 2 oz. Parmesan, 10 oz. chopped cooked turkey (reserve remaining turkey for another use), cooked chopped bacon, 3 tablespoons bacon drippings, and bread cubes. Pour mixture into a lightly greased 11- x 7-inch baking dish. Bake in preheated oven until golden brown and set, about 45 minutes, shielding with foil during last 10 minutes to prevent excess browning, if needed.
• Whisk together unsalted butter and flour in a small saucepan over medium until smooth, about 1 minute. Gradually whisk in remaining 1 cup whole milk; cook until thickened and mixture just begins to bubble, about 4 minutes. Remove from heat; whisk in remaining 4 oz. Parmesan, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Spoon sauce over casserole. Top with diced tomatoes, chopped parsley, and remaining 1/4 cup bacon.

KENTUCKY HOT BROWNS

Steps:

• Preheat the oven to 350 degrees F. Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part registers 160 degrees F, 45 to 55 minutes. Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165 degrees F.
• Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes. Transfer to a paper towel-lined plate to drain.
• Reduce the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons vegetable oil and season with salt and pepper. Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
• While the tomatoes are cooking, start the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Heat the milk in a small saucepan over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the cheddar and roasted peppers and stir until smooth. Remove from the heat and season with salt and pepper.
• Preheat the broiler. Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans). Cut the turkey into 1/2-inch pieces; discard the skin and bones. Divide the turkey evenly among the pans. Spoon the Mornay sauce over the turkey, then top with the tomatoes. Sprinkle with the parmesan and bacon and broil until golden and bubbling, about 5 minutes. Serve immediately.

HOT BROWN CASSEROLE

Steps:

• Preheat oven to 400. While preheating, toast the bread cubes for 10 minutes on a cookie sheet.
• Fry the bacon pieces. Grease a casserole dish.
• Make the sauce - melt the butter, whisk in the flour, add liquid. Once thickening, add cheese, then drained pimentos and Tabasco if using.
• Toss toasted bread cubes with 1 cup of sauce, then layer in bottom of casserole dish. Spread the turkey pieces on top and pour the sauce over.
• Cover with tomato slices and bacon pieces.
• Bake until bubbly 20-30 minutes.

KENTUCKY HOT BROWN BAKE

Steps:

• Unroll the crescent dough and separate into 2 squares.
• Place one square in bottom of 8" pan that is greased or lined with parchment paper.
• Press dough to fit pan.
• Layer with half the turkey, bacon, cheese and tomatoes.
• Pour half the eggs over the top.
• Repeat the layers.
• Top with remaining dough square.
• Pour remaining eggs over top.
• Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
• Let sit at room temp for 15-20 minutes before serving.

HOT BROWN CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Place bread cubes in the bottom of a 2-quart casserole.
• Top with diced turkey and set aside.
• To make sauce: Melt butter in a large stockpot set over medium-low heat.
• Whisk in the flour, salt and pepper.
• Whisk hard to create a smooth, lump-free paste.
• Continue to cook and stir for about 5 minutes, or until flour barely begins to brown.
• Slowly whisk in half-and-half.
• Slowly whisk in heavy whipping cream.
• Slowly whisk in milk.
• Continue to cook and stir until mixture bubbles.
• Add cheese; remove from heat and stir until cheese is melted and mixture is smooth.
• Pour sauce over bread and turkey.
• Add topping before baking.
• To make topping: Sprinkle bacon and tomatoes on top of sauce.
• Top with shredded Parmesan cheese.
• Bake 20 to 25 minutes, or until the casserole is hot and bubbly.