A Bitten Word Recipe
Washingtonian magazine contacted us a few weeks ago, asking for ideas about what to do with Thanksgiving day leftovers. Go over to their site to check out our contribution and see recipes from other Washington, DC food bloggers.
As proud Southerners, we both anticipate the day after Thanksgiving as much as the big feast itself. Why? Kentucky Hot Browns. Clay grew up in Kentucky, and hot browns were a post-Thanksgiving staple in Zach’s Tennessee family, as
well. This open-faced sandwich takes the Thanksgiving turkey, tops it
with bacon and tomatoes, and drenches the whole thing in a warm, gooey,
cheesy Mornay sauce. It’s not only a great way to transform leftover
turkey, it might actually be better than the whole Thanksgiving dinner!
The Bitten Word’s Day-After-Thanksgiving Kentucky Hot Brown
Adapted from The Brown Hotel, Louisville, KY
Makes 2 Hot Browns
4 tablespoons butter
4 tablespoons all purpose flour
1 quart heavy cream
1/2 cup white extra sharp Cheddar cheese, shredded
1 pound leftover Thanksgiving turkey, sliced or shredded into pieces
2 slices Texas toast, crusts removed
1 Roma tomato, cut into 1/4-inch slices
4 slices crisp bacon
Salt and pepper to taste
Paprika and parsley for garnish
a roux by melting butter in a sauce pan and whisking in flour until a
thick paste forms. Continue cooking over medium heat, whisking
continuously, for two minutes. Add cream, whisking to combine. Bring
to a simmer, stirring often. Once sauce reaches a simmer, remove from
heat and whisk in the cheese. Season with salt and pepper.
Build hot browns by placing slices of bread in an oven-safe dish
(you can use one dish for both hot browns or individual dishes). On top
of bread, add turkey, then sliced tomatoes. Pour cheese sauce over
each hot brown. Place under broiler until cheese sauce is brown and
Remove from oven. Top each hot brown with bacon and garnish with paprika and parsley.