Kentucky, Hot Brown!
Or, more Thanksgiving leftovers.
With the leftover turkey and French fried onions (from the green bean casserole, of course), I made Kentucky Hot Brown Cornbread Skillet. I've never had Kentucky Hot Brown before, but I thought of it as an open-faced turkey sandwich smothered in gravy. In other words, delicious. I was surprised by just how delicious it was. Cornbread is a much better base than just plain ol' white sandwich bread. I might have had a heavy hand with the cayenne, which is unlike me, but the gravy had a nice heat to it. All-in-all, leftovers never tasted so good. I'm inclined to roast another turkey, just to have a heap of leftovers so I can make this dish again.
Kentucky Hot Brown Cornbread Skillet1 (6-oz.) package MARTHA WHITE Cotton Country or Buttermilk Cornbread Mix (I used an 8.5-oz box of Jiffy cornbread mix, 'cause where I come from, that's the only acceptable alternative to homemade)
½ cup canned French fried onions
½ cup milk
1 large egg, lightly beaten
¼ up butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground (cayenne) red pepper
¼ teaspoon freshly ground black peppercorns
1 ½ cups freshly grated Parmesan cheese, divided
2 cups chopped cooked turkey
1 cup bacon pieces, divided**
1 large tomato, sliced*
Chopped fresh parsley (optional)
Freshly grated Parmesan cheese (optional)1. Generously grease a 10-inch cast-iron skillet; heat in a 425° oven 5 minutes.
2. Stir together cornbread mix and next 3 ingredients, and spoon evenly into hot skillet.
3. Bake at 425° for 8 to 10 minutes or just until light golden brown and set.
4. 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.
5. Spoon turkey evenly over cooked cornbread mixture in skillet, and top with warm Parmesan sauce. Sprinkle with remaining 1 cup Parmesan cheese and 1/2 cup bacon pieces.
6. 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.*2 cups quartered grape tomatoes may be substituted, which I did. If refrigerated, pull them out when you start cooking so they're room temperature when you add them.
*I cooked and drained 10 slices of bacon, ate two slices, and crumbled the rest for mixing in, and sprinkling on top.Yield: Makes 4 servings
Recipe from Southern Living, JANUARY 2007
Getting to Know All About You: What desserts did you have at your Thanksgiving meal? (My dessert recipes tomorrow...)