Ketucky Hot Brown

I've been wanting to try this recipe for a long time, yet I backed out every time.  I'm not sure why.  Well, with all the turkey leftover from Thanksgiving I knew that this was my chance to finally go for it.  Oh, it was well worth it!  So delicious, creamy, filling and tasty.  Absoutely amazing.  The only down part is that one serving is huge!  You might consider splitting it with someone.  Other than that, this is a great dish!  Enjoy!

Ingredients:

-1/2 cup butter

-6 Tbs flour

-3 1/2 cups milk

-1 egg, beaten

-6 Tbs grated Parmesan cheese, plus extra for topping

-1/8 cup heavy cream

-salt and pepper, to taste

-1 cup sauteed mushrooms

-1 tomato, thinly sliced

-roast turkey

-8 slices toast

-8 strips of bacon, cooked

Directions:

Melt the butter in large saucepan.  Add the flour to make a thick roux.  Add milk and 6 Tbs Parmesan.  Mix well.  Add the egg.  Bring mixture to a simmer, but do not allow it to boil.  The sauce should be nice and thick now.  Remove from heat.  Stir in the heavy cream.  Season with salt and pepper (you might want to taste to make sure that the seasoning fits your taste).

Heat up the broiler.

Assemble each hot brown the following way:

Place 2 pieces of toast on a metal or flameproof dish (I just used small skillets).  Cover the toast with sauteed mushrooms and slices of the tomato.  Cover liberally with roast turkey.  Pour a generous amount of sauce over the turkey and toast.  Sprinkle with additional Parmesan.  Place dish under broiler until the sauce is speckled brown and bubbly.  Remove from broiler, add 2 pieces of bacon (you can cross them for a nicer arrangement) and serve immediately.  Enjoy!

Slightly adapted from a recipe found on foodnetwork.com