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My review
Kentucky Hot Brown
KLVAUGHN
"If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast and smothered in a buttery sauce. There are two things Kentucky does right--horse racing and the hot brown. This is also great for Thanksgiving leftovers!"
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Ingredients
40 m servings 1081 calsOriginal recipe yields 4 servings (4 Hot Browns)
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Directions
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- In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste.
- Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft. Set aside.
- Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients.
- Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve!
Nutrition Facts
Per Serving: 1081 calories; 65.6 g fat; 46.6 g carbohydrates; 73.4 g protein; 290 mg cholesterol; 2203 mg sodium. Full nutrition
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Reviews
Read all reviews 8198 Ratings
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Most helpful positive review
10/23/2004
Kentucky lady approved! Here in Kentucky, we eat this often. It is great for holiday leftovers or you could get some turkey sliced thick from the deli. Either way, it is delicious. Also, if you ...
Most helpful critical review
11/6/2011
just not for our family..i won't say anything bad about the recipe it isn't just for us. :)
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10/23/2004
Kentucky lady approved! Here in Kentucky, we eat this often. It is great for holiday leftovers or you could get some turkey sliced thick from the deli. Either way, it is delicious. Also, if you ...
9/26/2002
Yum! I haven't had this in years and was so happy to find it here. I did revise a little to make it how I was familiar with it. Instead of individual sandwiches I made it into a casserole by ...
11/27/2006
As a Kentuckian, I've eaten many a Hot Brown. This is my first attempt to make one at home, and we really enjoyed it. Quick and easy. I did cut back on the bread, broke the toast in pieces, u...
11/26/2003
This was my favorite lunch @ The Brown Hotel in Louisville when I lived there in the '60's. I remember it with a Chedder Sauce, so that is the way I made it. I also remember the tomato was bri...
3/4/2002
We loved this dish!! I used cheddar cheese rather than parmesan for the sauce, and I omitted the egg, and then topped each sandwich with shredded mozzarella before placing under the broiler and...
5/4/2007
the original recipe calls for a little cream to be added and doesn't have mushrooms.
7/23/2007
Well, I've never made or even had a Kentucky Hot Brown before, but because it looked intriguing, I've had this in my recipe box for quite awhile and just kept forgetting about it. Last night I w...
12/11/2005
The first time I made this, it became an instant family classic! Use a sturdy bread like sour dough, otherwise the sauce could make the bread soggy.
11/19/2006
As a native of the Derby city, I believe this is a very a good Hot Brown recipe. I recently made this and it was fantastic. Make sure to use a nice thick cut bread so that it doesn't become ov...