Kentucky Hot Brown

Kentucky Hot Brown

78
KLVAUGHN 0

"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!"

Ingredients

40 m servings 1081 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 1081 kcal
  • 54%
  • Fat:
  • 65.6 g
  • 101%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 73.4 g
  • 147%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 2203 mg
  • 88%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft. Set aside.
  3. 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.
  4. 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!
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Reviews

78
  1. 95 Ratings

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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 ...

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 ...

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...

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...

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...

the original recipe calls for a little cream to be added and doesn't have mushrooms.

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...

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.

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...