Kentucky Hot Brown Casserole Recipes

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KENTUCKY HOT BROWNS



Kentucky Hot Browns image

"Hot brown is iconic in Louisville."

Provided by Damaris Phillips

Time 2h

Yield 4 servings

Number Of Ingredients 12

1 skin-on, bone-in turkey breast half (about 2 pounds)
4 teaspoons vegetable oil
Kosher salt and freshly ground pepper
4 ounces slab bacon, chopped
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
2 1/2 cups whole milk
3 tablespoons all-purpose flour
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/4 cup chopped roasted red peppers
2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups)
1/2 cup grated parmesan cheese (about 1 ounce)

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.

AUTHENTIC KENTUCKY HOT BROWN



Authentic Kentucky Hot Brown image

I was raised in Kentucky, and this is as close to the original recipe (from the Brown Hotel in Louisville) as I've ever tasted. You can substitute cheddar cheese if you like, but the swiss makes it more like the original dish.

Provided by getoutofmygalley

Categories     One Dish Meal

Time 40m

Yield 1 serving(s)

Number Of Ingredients 11

3 ounces sliced turkey breast, roasted until hot
1 slice toasted white bread
2 slices tomatoes
2 slices bacon
2 ounces butter
3 ounces flour
3/4 cup whipping cream
1/4 cup milk
1/2 cup shreddes swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 1993.8, Fat 157.4, SaturatedFat 90, Cholesterol 510.8, Sodium 2293, Carbohydrate 90.9, Fiber 3.6, Sugar 3.3, Protein 55.7

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