Turkey Hot Browns Food

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 BROWNS

Steps:

• Preheat the oven to 350 degrees F.
• Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
• Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.
• In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
• In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
• In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.

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.

"THE CLASSIC HOT BROWN" TURKEY SANDWICH"

Steps:

• To make sauce: melt margarine in a small saucepan over medium heat. Stir in flour; gradually add milk, stirring with a whisk until blended. Cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in sherry and remaining ingredients. Yield: 2 cups
• To make sandwiches: preheat broiler. Arrange toast in a 13 by 9-inch flameproof baking pan or baking dish. Top each toast slice with 2 ounces turkey and 2 tomato slices; sprinkle with pepper. Spoon Cheddar Cheese Sauce evenly over tomatoes, and sprinkle with bacon and paprika. Broil until lightly browned.

HOT BROWN TURKEY SANDWICHES

Steps:

• Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
• Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
• Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
• Crumble the bacon over the sandwiches; sprinkle with the parsley.

KENTUCKY HOT BROWNS

Steps:

• Preheat oven to 450 degrees.
• Melt butter in a medium saucepan.
• Add flour, stirring, to make a smooth paste. Cook for several minutes.
• Whisk in milk gradually, stirring constantly.
• Add a small amount of the hot milk mixture to the beaten yolk and whisk until smooth.
• Return the yolk-milk mixture to the saucepan and simmer until thickened, stirring constantly.
• Add cheeses and Tabasco and cook until cheese is melted and sauce is thick and smooth.
• Place the toasted bread slices in individual ovenproof dishes.
• Warm the turkey slices (the microwave works well) and place turkey on the toasted bread.
• Pour the cheese sauce over the turkey. Place the bacon slices on top of the sauce and top each with a tomato slice.
• Bake in the oven until the cheese sauce begins to bubble. Serve immediately.

ORIGINAL HOT BROWN

Steps:

• Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
• Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
• Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

EMERIL'S KENTUCKY HOT BROWNS

Steps:

• In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the mushrooms, salt, and black pepper and cook, stirring, until the mushrooms give up their liquid and begin to color, 4 minutes. Stir in the parsley, remove from the heat and set aside.
• Preheat the broiler and move the baking rack to the highest position. Line a heavy baking sheet with aluminum foil and set aside.
• In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high heat. Add the flour and cook, stirring, until thick, about 3 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Add the salt, pepper, Essence, and cayenne and stir well. Add 1/2 cup of the cheese, stir, and cook over low heat until very thick and the cheese is melted, 2 to 2 minutes. Remove from the heat.
• Place the toasted bread on the prepared baking sheet and divide the turkey among the toasts. Arrange the mushrooms on the turkey, spread the sauce over the top out to the edges of the turkey, and sprinkle each with 2 tablespoons of the remaining cheese. Place under the broiler until bubbly and the cheese starts to brown, 1 1/2 to 2 minutes, being careful not to let the cheese burn. Remove from the oven.
• Transfer the Hot Browns to 4 plates. Arrange 2 slices of bacon over each, garnish with additional parsley and the chives, and serve immediately.