Hot turkey over hot toast and smothered in a buttery sauce.
This is a great recipe for using Thanksgiving leftovers.
Ingredients:
1 pound thinly sliced cooked turkey
1/2 cup butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated Parmesan cheese, divided
1 egg, beaten
salt and pepper to taste
1 tablespoon butter
2 cups sliced fresh mushrooms
1 tomato, thinly sliced
8 slices bread, toasted
8 slices bacon, cooked
Directions:
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.
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, serve.
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