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Most of my family believes that savory food tastes better topped with gravy; It’s a southern staple that can be eaten with breakfast, brunch, lunch, or supper. This Kentucky Hot Brown Skillet recipe is basically an open faced turkey sandwich topped with a cheesy gravy that chefs refer to as a Mornay sauce. This dish is rich in taste and history; the original Hot Brown recipe originated at The Brown hotel in Louisville, Kentucky. You can easily double this recipe to feed a large family, or halve it for dinner for two. This Kentucky Hot Brown Skillet is a fun addition to a brunch, lunch, or dinner menu and it makes a hearty weeknight meal.
- 8 ounces Sliced Roasted Turkey Breast
- 2 medium Sliced tomatoes
- 4 slices Thick sliced bread or brioche
- ¾ cup cream
- ¾ cup milk
- ¼ cup grated white cheddar cheese
- 4 Slices bacon (minimum)
- 1½ tablespoons bacon grease
- 1½ tablespoons all-purpose flour
- Salt and Pepper to taste
- Preheat oven to 350F
- Prepare bacon in a deep frying pan according to package directions on the stovetop, be careful not to over cook
- Remove bacon from the pan and drain on a paper towel
- Decrease stovetop heat to low
- Remove excess grease and leave roughly 1½ tablespoons bacon grease in the skillet
- Whisk flour into warm bacon grease until browned
- Whisk in cream and milk a few tablespoons at a time
- Add in grated cheese
- If mixture is overly thick, don't be afraid to add a few more tablespoons of milk
- Salt and pepper carefully according to taste (this will depend on how salty the bacon is, so be sure to treat yourself to a taste in advance)
- Remove from heat
- Put cast iron skillet in the preheated oven with roughly a tablespoon butter
- When butter is melted, remove the skillet from the oven to assemble the Hot Browns.
- Swirl the butter in the bottom of the skillet to coat
- Flip Toast/Brioche slices in the butter and arrange in the bottom of the skillet
- Top each slice with equal amounts of sliced turkey
- Top turkey with sliced tomatoes
- Put a heaping serving of cheese gravy/Mornay on each open faced sandwich
- Top with bacon and finely diced parsley
- Place in oven for 10-15 minutes to heat the sandwiches thoroughly
- Use broiler to lightly brown cheese gravy
- Serve immediately while still warm
The main difference between this recipe and many of the other Hot Brown recipes is that I use the bacon grease as the base for the gravy/Mornay sauce instead of butter. My grandmother always said that bacon grease made the best gravy, and I trust her. You need to make bacon for this recipe, so you can easily save a few tablespoons of bacon grease. It also adds a nice flavor to the cheese gravy compared to the milder flavor of butter.
Check out the oozy goodness of the cheese gravy. Doesn’t it look delicious?
The cheese gravy could be classified as comfort food, and it’s great during cooler weather.
Hillshire Farm® Naturals is an all natural lunchmeat that helps to make this recipe even easier. It’s perfect for the back-to-school days when everyone is trying to get in a regular routine. State Fair® Corn Dogs are a good source of protein, and offer an alternative if you have a picky eater. They’re kid friendly and you only have to prepare as many as you need. Both products are available from your local Meijer store and currently there’s an mPerk offer for up to $2 off back to school essentials.
Have you ever had a version of Hot Brown? I hope you’ll try this quick Kentucky Hot Brown Skillet recipe and you’ll leave a comment to let me know what you think.