But I digress. When Barb invited us all over to a Kentucky Derby party, she assigned out traditional apps, drinks, and desserts for everyone to bring. I got Kentucky Hot Brown and the Oaks Lilly (now known as the Lusty Lilly). Luckily this year, Easter is near the end of the month. I saved all of the leftover smoked turkey (see the CK Rubbed & Smoked Fowl) and stashed it in the freezer.
This version of a Kentucky Hot Brown is a casserole that features smoked turkey, bacon, and a cheesy mornay sauce that includes swiss cheese. Using Swiss is not traditional but it ended up as a tasty surprise when I realized I f’cked up and didn’t buy enough Parmesan.
Kentucky Hot Brown Casserole
B*tchin' Barb's Hot Brown
- 1 11x13 casserole dish
- ½ c unsalted butter - 1 stick
- ¼ c flour - may not need full amount
- 1 c whole milk
- 1½ c heavy cream
- 2 c shredded Parmesan (divided) - can substitute swiss cheese
- 1½ c shredded extra sharp white cheddar
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 8 slices thick cut sandwich bread
- 2 lbs shredded turkey - smoked is the bomb
- 8 slices bacon - cooked and chopped
- 1 chopped tomato
- ¼ tsp paprika
- rough chopped parsley - for garnish
- Preheat oven 375°
- Toast bread, rough cut and place in bottom of butter casserole dish
- Top toast with shredded turkey
- In a large sauce pan, make a rue by melting butter and slowly adding in flour, just to thicken it.
- When rue is a light golden color, add in milk, cream, 1 cup of Parmesan, white cheddar, salt & pepper
- Once all the cheese is melted, pour over turkey and bread.
- Sprinkle bacon, other half of the Parmesan and chopped tomatoes over mixture.
- Sprinkle the paprika on the top.
- Bake for 15-20 minutes, until it is hot throughout.