Mostly Kentucky Hot Brown

I don't know what it is, but lately, I've been having a big down-home Kentucky cookin' kick. This used to be one of my favorite dishes when I was a child. You'll probably have a heart attack after eating it, but man will you die happy. I found this recipe on AllRecipes.com, and I've altered it to be a little more healthy. It's still a dangerous combination, but go for it! As AllRecipes.com suggests, this is a great dish to make with Thanksgiving leftovers.

Ingredients
  • 1/4 cup butter
  • 3 Tbsp all-purpose flour
  • 1 1/2 cups milk
  • 1/4 cup freshly grated Parmesan cheese
  • 1 egg, beaten
  • 1/2 Tbsp pepper
  • 1/2 Tbsp oregano
  • 2 Tbsp extra virgin olive oil
  • 1 cup mushrooms, sliced
  • 1 tomato, thinly sliced
  • 1/2 lb cooked turkey, thinly sliced
  • 4 slices of bread, toasted (2 per serving)
  • 4 slices of bacon, cooked (2 per serving)
Directions
  1. To prepare sauce, in a large skillet, melt butter over medium heat. Stir in flour to absorb the butter. Slowly whisk in the milk, and add 6 Tbsp of parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper and oregano, and remove from heat.
  2. In separate skillet, heat olive oil. Saute mushrooms in the butter until soft.
  3. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of sauted mushrooms, and slices of tomatoes. Place a liberal amount of turkey onto each serving. Smother each serving with sauce. Sprinkle remaining parmesan over the hot brown.
  4. Place dish in broiler until the top of the sauce is speckled brown and bubbly. Remove from broiler, and criss cross two slices of bacon over top, and serve.

Goes great with some freshly steamed asparagus on the side!