Kentucky Hot Brown

Kentucky Hot Brown


"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 {{adjustedServings}} servings 1081 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  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 77

  1. 94 Ratings


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 have ham, sometimes we throw them both in. This recipe was on target, but I must say I have never had it with mushrooms, so I did not include them when I made this recipe. The cheese sauce was good, but I will add that you don't necessarily have to use parmesan cheese. Here in Kentucky, we use whatever we have on hand. Suprisingly, Velveeta works great in this recipe. However, if you use Velveeta, don't tell anyone because it cuts down on the classiness of the dish. lol


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 layering the bread, turkey, sauce, bacon, tomato, more sauce and finally some parmesean cheese. The bread was a little soggy so next time I will toast it more before and I didn't add mushrooms, I can't stand them. Oh yeah, I added about 1/2 c. of cheddar to the sauce as well. Thanks again for the recipe!


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, used diced tomatoes, crumbled the bacon, and made it casserole style. My husband said he'd never cared much for Hot Browns, but really like this version. We'll definitely use this one again.