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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (474g) Recipe makes 4 servings |
||
| Calories 899 | ||
| Calories from Fat 481 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 53.5g | 82% | |
| Saturated Fat 26.1g | 130% | |
| Monounsaturated Fat 18.0g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 266mg | 88% | |
| Sodium 1210mg | 50% | |
| Potassium 834mg | 23% | |
| Total Carbohydrate 45.0g | 14% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.4g | ||
| Protein 57.3g | 114% | |
Ingredients
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1/2 cup freshly grated parmesan cheese
- 1 egg, room temperature and beaten
- salt and black pepper, to taste
- 1/2 cup prepared whipped cream
- 8 slices toasted white bread, crust trimmed off
- 1 lb cooked turkey breast, thinly sliced
- grated parmesan cheese, for topping
- 1 (2 ounce) jar diced pimentos, drained
- 8 slices bacon, fried crisp
Directions
1
In a large saucepan over medium heat, melt butter.2
Gradually add flour, stirring constantly, until smooth and free from lumps.3
Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat.4
Add Parmesan cheese and stir until melted and well blended.5
In a small bowl, beat egg.6
Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly.7
Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste.8
Fold in whipped cream.9
For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.10
Cover the toast with a liberal amount of turkey.11
Pour a generous amount of sauce over the turkey.12
Sprinkle with additional Parmesan cheese.13
Place entire dish under a broiler until the sauce is speckled brown and bubbly.14
Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
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- Course > Lunch/Snacks > Sandwiches
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Occasion > Novelty > Copycat
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Laclay
On Sep 19, 2008
Great recipe, and very close to the original, however, there are a couple things left out. With the turkey, there is supposed to be slices of kentucky salt cured ham. On top with the criss-crossed bacon slices, there should be a slice of tomato. (I grew up on Hot Browns while living in Ky.)
From: Denibates
On Nov 27, 2007
Great recipe Dropbear, and I also enjoyed the lore along with the recipe. As a Kentuckian, I'm a Hot Brown freak, and this is a really good recipe to make at home. In Lexington, we go to Ramsey's Diner for Hot Browns.) One idea I would submit is that the types of cheese can be varied and mixed. I love sharp cheddar melted with the parmesan, for instance. Thanks!
From: Notherjack
On Jan 24, 2007
I used to live in the south and could find these on menus. I was delighted to make them at home. My whole family thought they were a wonderful use of the leftover turkey. Sorry Dropbear, I didn't have any pimientos but I don't think it hurt the recipe at all. We'll be having these again, that's for sure.
From: saycheez
On Feb 24, 2006
This was outstanding! The sauce is absolutely luscious. I had leftover ovenroasted turkey breast and made this recipe last night. It made a great change of pace from our other turkey leftover fave: hot turkey sandwiches. Now I am wondering what to do with the large amount of leftover sauce I have...it is soooo good I have to do something with it. (that I have so much left is not the fault of the recipe..we are just not big eaters and ate less than half of what the recipe for 4 made...I could adjust the amount on everything else, but nt the sauce). I was thinking that since the parmesan cream is so similar to the bechamel I usually use for lasagne..that I would just substitute the leftover I have and make a killer lasagne. The only diff I can see is it has the cheese in it instead of on it and it is just a little richer with the egg and cream...who can complain about a richer lasagne? Loved the recipe...thanks
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