Kentucky Hot Brown

April 20, 2014
Lunch, Pork, Poultry, Brunch

Serves: 6 to 8

Roast Turkey
1 turkey breast, about 3 pounds
4 tablespoons unsalted soft butter
Salt and freshly ground black pepper

1. Preheat oven to 425 degrees F.

2. 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 and continue roasting until a thermometer inserted into the center registers 155 degrees, 1 – 1 ½ hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.

2 cups whole milk, plus more to thin, if needed
2 tablespoons unsalted butter
2 tablespoons AP flour
2 cups grated sharp white cheddar cheese
¼ cup grated parmesan cheese
Pinch of fresh nutmeg
Salt and freshly ground black pepper

1. Put the milk in a small saucepan and bring to a simmer over low heat.
Melt the butter over medium-high heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the hot milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to5 minutes.

2. Remove from the heat and whisk in the cheeses and cook until the cheddar has melted; season with nutmeg and salt and pepper to taste.

4 large eggs
¼ cup milk
Salt and freshly ground black pepper
8- ½-inch thick slices of a good day old white bread, such as Pullman or Pain de Mie
4 tablespoons butter
4 tablespoons vegetable oil

1. Whisk together the eggs, milk and salt and pepper in a medium baking dish. Dip each slice of bread in the mixture and let sit about 10 per side seconds, or until completely soaked through.

2. Heat 1 tablespoon of butter and 1 tablespoon of oil in a large nonstick sauté pan over medium-high heat. Cook 2 slices of the bread at a time until golden brown on both sides. Repeat with the remaining bread.

Egg-battered bread
Roasted turkey breast, sliced into ¼-inch thick slices
1½ cups grated sharp white cheddar cheese
½ cup freshly grated parmesan cheese
3 ripe beefsteak tomatoes, cut into ½-inch thick slices and broiled until slightly charred and just cooked through
16 thick slices slab bacon, cooked until crisp
2 tablespoons finely chopped chives
2 tablespoons finely chopped fresh flat leaf parsley

1. Preheat the broiler.

2. Place 4 slices of the egg-battered bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through. Repeat with the remaining bread.

3. Top each slice of bread with 2-3 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.