Kentucky Hot Brown Bake Recipe 425

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.

KENTUCKY HOT BROWNS

Steps:

• Preheat oven to 425 degrees F.
• Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• 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.
• 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.

KENTUCKY HOT BROWNS

Steps:

• 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, ladle sauce over the top, and divide the Cheddar 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 and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
• 4 large eggs
• 1/4 cup milk
• Salt
• 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie
• 4 tablespoons butter
• 4 tablespoons vegetable oil
• 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 butter, oil, and bread.
• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons bourbon
• Salt and freshly ground black pepper
• 1 (4 to 5-pound) turkey breast
• 2 tablespoons unsalted butter, softened
• Preheat oven to 425 degrees F.
• Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
• Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 3/4 cup grated sharp white Cheddar
• 1/4 cup grated Parmesan
• Pinch freshly grated nutmeg
• Salt and freshly ground black pepper
• 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 melted. Season with nutmeg, salt, and pepper, to taste.

KENTUCKY HOT BROWN BAKE RECIPE - (4.2/5)

Steps:

• Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8 inch 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 squares. Pour remaining eggs over top. Bake at 350°F for 20 minutes, covered with foil. Remove foil and bake another 20 to 25 minutes. Let sit at room temp for 15 to 20 minutes before serving. Notes: You will need about an hour total to bake and let it set after baking.

KENTUCKY HOT BROWN TART

Steps:

• Preheat oven to 425 degrees. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12" circle. Fit piecrust into a 10" deep dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust and bake 8 minutes more. Cool completely on baking sheet on a wire rack.
• Reduce oven temperature to 350 degrees.
• Layer turkey and next 3 ingredients in tart shell on baking sheet.
• Whisk together half-and-half and next 3 ingredients; pour over turkey.
• Bake at 350 for 30-40 minutes.
• Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange on top of tart, and sprinkle with Parmesan cheese. Bake 10-15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.

AUTHENTIC KENTUCKY HOT BROWN

Steps:

• Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick).
• Quarter the toast and place in 6" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so.
• Garnish with bacon slices and serve hot.

KENTUCKY HOT BROWN BAKE

Steps:

• 1. Preheat oven to 350 and grease an 8" pan to prevent sticking. Open crescent roll package and separate the dough sheet into two squares.
• 2. Place one dough square into the bottom of your prepared pan and press to fit.
• 3. Start layering your filling. Star with a single layer of the turkey, then single layers of the bacon, cheese and tomatoes. Use paper towel to absorb any excess moisture from the tomatoes.
• 4. Once you have a single layer of each, pour half the beaten egg mixture over the top. Repeat layering of each of your filling ingredients... but not the remaining egg mixture!
• 5. Top with second dough square and THEN pour on the rest of your egg mixture.
• 6. Cover pan with foil and bake for 20 minutes. Remove from oven, take off foil and bake for another 20-25 minutes.
• 7. Remove from oven and let cool for about 15 minutes. Enjoy!