Kentucky Hot Brown Casserole Recipes

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.

Steps:

• Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
• Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
• For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.

Steps:

• Heat oven to 350 degrees.
• Place bread cubes in the bottom of a 2-quart casserole.
• Top with diced turkey and set aside.
• To make sauce: Melt butter in a large stockpot set over medium-low heat.
• Whisk in the flour, salt and pepper.
• Whisk hard to create a smooth, lump-free paste.
• Continue to cook and stir for about 5 minutes, or until flour barely begins to brown.
• Slowly whisk in half-and-half.
• Slowly whisk in heavy whipping cream.
• Slowly whisk in milk.
• Continue to cook and stir until mixture bubbles.
• Add cheese; remove from heat and stir until cheese is melted and mixture is smooth.
• Pour sauce over bread and turkey.
• Add topping before baking.
• To make topping: Sprinkle bacon and tomatoes on top of sauce.
• Top with shredded Parmesan cheese.
• Bake 20 to 25 minutes, or until the casserole is hot and bubbly.

Steps:

• Unroll the crescent dough and separate into 2 squares.
• Place one square in bottom of 8" pan that is greased or lined with parchment paper.
• Press dough to fit pan.
• Layer with half the turkey, bacon, cheese and tomatoes.
• Pour half the eggs over the top.
• Repeat the layers.
• Top with remaining dough square.
• Pour remaining eggs over top.
• Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
• Let sit at room temp for 15-20 minutes before serving.