Last leftover turkey recipe of the season.

“Turn your leftover turkey into a Hot Brown. Thanksgiving is now over and hopefully you can sit back and relax with a full heart and great memories shared with family and friends. But if you’re left with a little more than you bargained for in terms of turkey (because we all have that family member who buys a bigger turkey than needed), we’ve got the perfect post-feast remedy for you!

“The Hot Brown has been a staple at The Brown Hotel in Louisville since the 1920s, and now you can use your leftover Thanksgiving turkey to make your own. Follow our recipe guide below to make this iconic sandwich for the whole family!

“If you’d rather have the Hot Brown in person, stop in for an overnight stay at The Brown and take advantage of our Bed and Breakfast Package, including: Overnight Accommodations; “The Classic” Breakfast for Two (alcohol excluded) at J. Graham’s Café; Valet Parking”

THE HOT BROWN RECIPE

Makes two Hot Browns

2 oz whole butter
2 oz flour
8 oz (1 C) heavy cream
8 oz (1 C) whole milk
½ C (2 oz) Pecorino Romano cheese, plus an additional 1 Tbsp for garnish
Pinch ground nutmeg
Salt, pepper, to taste
14 oz roast turkey breast, sliced thin
4 slices Texas toast, crusts trimmed
4 slices bacon, cooked crisp
2 Roma tomatoes, each sliced in half
Paprika
Parsley

Preheat oven to 350o. Melt butter in a 2-quart saucepan, slowly whisk in flour until combined and mixture forms a thick paste, “roux,” and continue to cook roux for 2 minutes over medium-low flame, stirring frequently. Whisk in heavy cream and milk into roux and cook over medium flame until cream begins to simmer, about 2 to 3 minutes. Remove sauce from flame and slowly whisk in ½ C Pecorino Romano cheese until Mornay Sauce is smooth. Add nutmeg, and salt and pepper. For EACH Hot Brown, place 2 slices trimmed bread in an oven-safe dish, “one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape,” then cover with 7 oz of the turkey. Take the 2 halves of Roma tomato and 2 toast points, and set them alongside the base of the turkey and toast. Now pour half of the Morney Sauce to completely cover the dish. Sprinkle with additional Pecorino-Romano cheese, place entire dish in oven, and bake 20 minutes, “suggested bake time.” When cheese begins to brown and bubble, remove from oven, cross 2 pieces of crispy bacon over top, sprinkle with paprika and parsley, and serve hot.