Kentucky Hot Browns Recipes

Kentucky Hot Brown

The History of Kentucky Hot Browns  In the 1920s, dinner dances at Louisville’s Brown Hotel drew more than 1,000 guests. During band breaks, hungry revelers refueled on chef Fred Schmidt’s late-night eats. His signature? The Kentucky Hot Brown, a pillowy cushion of toasted bread topped with sliced turkey and an avalanche of Mornay sauce—all broiled until golden brown. Crisp bacon strips and tomato added the final flourish.

Hot Brown Variations Because of the popularity of Kentucky Hot Browns, numerous variations of this Southern dish have been made. Including more Southern classics like cheese grits, cornbread, and biscuits, these are all must-try hot brown recipes.

Cheese Sauce used in some of the recipes listed

Cheese Sauce 

Ingredients

1/2 cup butter or margarine

1/3 cup all-purpose flour

3 1/2 cups milk

1/2 cup shredded Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in cheese, salt, and pepper. Remove from heat.

 Kentucky Hot Brown Tart 

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Ingredients

1 (14.1-oz.) package refrigerated piecrusts

1 1/2 cups chopped cooked turkey

2 cups (8 oz.) shredded white Cheddar cheese

1/4 cup finely chopped fresh chives

6 bacon slices, cooked and crumbled

1 1/2 cups half-and-half

4 large eggs

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 plum tomatoes cut into 1/4-inch-thick slices

1/2 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.   Layer turkey and next 3 ingredients in tart shell on baking sheet.  Whisk together half-and-half and next 3 ingredients; pour over turkey.  Bake at 350° for 30 to 40 minutes or until set.  Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange over top of tart, and sprinkle with Parmesan cheese. Bake 10 to 15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.

Hot Browns with Fried Cheese Grits

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Ingredients

1 cup regular grits

4 slices thick bread

1 cup (4 ounces) extra-sharp Cheddar cheese

4 tablespoons vegetable oil, divided

2 large sweet onions

1 tablespoon sugar

1 pound roasted turkey slices

8 slices cooked bacon

Cheese Sauce – see recipe above

1 cup shredded Parmesan cheese

1 sliced tomato

Directions

Prepare 1 cup regular grits according to package directions. Stir in 1 cup (4 ounces) shredded extra-sharp Cheddar cheese until melted. Pour hot cooked grits into a greased 9-inch square pan. Cover and chill 8 hours or until firm. Invert onto a cutting board, and cut into 4 squares. Cut each square into 4 triangles. Fry grits, in batches, in 2 tablespoons hot vegetable oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Remove from pan, and set aside. Cook 2 large diced sweet onions and 1 tablespoon sugar in 2 tablespoons hot oil in skillet over medium-high heat, stirring constantly, 20 minutes or until deep golden brown. In a lightly greased individual baking dish; layer bread and top with turkey, sautèed onion, and Cheese Sauce. Repeat with remaining turkey, onion, and Cheese Sauce.

Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately.

Kentucky Hot Brown Cornbread Skillet

Ingredients

1 (6-oz.) package Cornbread Mix

1/2 cup canned French fried onions

1/2 cup milk

1 large egg, lightly beaten

1/4 cup butter

3 tablespoons all-purpose flour

2 cups milk

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon (Cayenne) Red Pepper

1/4 teaspoon freshly ground Black Peppercorns

1 1/2 cups freshly grated Parmesan cheese, divided

2 cups chopped cooked turkey

1 cup Real Bacon Pieces, divided

1 large tomato, sliced

Chopped fresh parsley (optional)

Freshly grated Parmesan cheese (optional)

Directions

Generously grease a 10-inch cast-iron skillet; heat in a 425° oven 5 minutes.  Stir together cornbread mix and next 3 ingredients, and spoon evenly into hot skillet.

Bake at 425° for 8 to 10 minutes or just until light golden brown and set.

Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk, and cook, whisking constantly, 3 to 5 minutes or until mixture is smooth and thickened. Stir in Worcestershire sauce, next 3 ingredients, and 1/2 cup grated Parmesan cheese until blended. Remove from heat, and keep warm.  Spoon turkey evenly over cooked cornbread mixture.  Top with warm Parmesan sauce. Sprinkle with remaining 1 cup Parmesan cheese and 1/2 cup bacon pieces.

Bake at 425° for 8 to 12 minutes or until bubbly and lightly browned. Top with tomato slices and remaining 1/2 cup bacon pieces. Sprinkle with parsley and Parmesan cheese, if desired. Serve immediately.

Biscuits Hot Brown 

Biscuit Hot Brown

 

Ingredients

4 large frozen biscuits

1 pound roasted turkey slices

Cheese Sauce see recipe above

1 cup shredded Parmesan cheese

8 bacon slices, cooked

2 large tomatoes, sliced and halved

Directions

Bake 4 large frozen biscuits according to package directions. Split biscuits in half, and toast.

Arrange 2 halves of biscuits in each of 4 lightly greased individual baking dishes. Top biscuits evenly with turkey. Pour hot Cheese Sauce evenly over turkey, and sprinkle with Parmesan cheese.

Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately

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