Turkey Rarebit Recipes

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WELSH RAREBIT



Welsh Rarebit image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter
2 thin slices crusty bread
2 tablespoons all-purpose flour
1/2 cup beer
1/3 cup whole milk
1 heaping teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 dashes Worcestershire sauce
1 1/2 cups grated sharp Cheddar
1 large egg yolk

Steps:

  • Chopped fresh chives, for sprinkling
  • Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
  • To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
  • Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
  • Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.

WELSH RAREBIT



Welsh Rarebit image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8

1 loaf French bread
4 ounces (1 stick) butter, approximately
1/2 cup Parmesan
1 pint (2 cups) heavy cream
3 tablespoons English dry mustard
4 dashes (about 1/2 teaspoon) Worcestershire sauce
1 teaspoon cayenne pepper
1 1/2 pounds English sharp Cheddar, grated

Steps:

  • Preheat oven to 325 degrees F.
  • Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.
  • Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps.

REAL WELSH RAREBIT



Real Welsh Rarebit image

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Provided by MOMFISH

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

Steps:

  • Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g

WELSH RAREBIT



Welsh Rarebit image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Steps:

  • In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

TURKEY RAREBIT



Turkey Rarebit image

Smothered in a cheese and beer sauce and broiled until bubbling and golden, they're a great way to use up your leftovers.

Provided by Broke Guy

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter, more for the baking sheet
8 slices sourdough bread, lightly toasted
2 tablespoons Dijon mustard
16 thin slices roast turkey breast or 16 thin slices roast chicken breasts, skinless
3 medium scallions, thinly sliced
2 tablespoons flour
3/4 cup whole milk
1/2 cup brown amber ale or 1/2 cup dark amber ale
1 1/2 cups aged english cheddar cheese, finely grated
1 teaspoon Worcestershire sauce
kosher salt & freshly ground black pepper

Steps:

  • Position a rack 4 to 5 inches from the broiler and heat the broiler on high.
  • Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
  • Melt the butter in a 2 ­quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often.
  • Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer. Whisk until thick and bubbling (2 minutes).
  • Add all of the cheese except 1/4 cup worth, the Worcestershire and 1/2 tsp pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
  • Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
  • Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Nutrition Facts : Calories 7765.2, Fat 341.9, SaturatedFat 100.6, Cholesterol 3007.5, Sodium 3713.8, Carbohydrate 80.5, Fiber 3.7, Sugar 6.3, Protein 1019.4

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