We turned the classic Kentucky Hot Brown sandwich from Louisville into a tasty casserole.
We turned the classicKentucky Hot Brown sandwichfrom Louisville into a tasty casserole.
The turkey for this recipe starts in a slow cooker so it can develop rich flavors.
Credit: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Rub butter mixture under turkey skin.
Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up.
Remove turkey from the slow cooker; remove skin from turkey and discard.
Chop turkey and set aside, covered.
Bake in preheated oven until toasted, about 16 minutes.
Stir in 2 oz.
Parmesan, 10 oz.
Pour mixture into a lightly greased 11- x 7-inch baking dish.
Whisk together unsalted butter and flour in a small saucepan over medium until smooth, about 1 minute.
Remove from heat; whisk in remaining 4 oz.
Parmesan, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt.
Spoon sauce over casserole.
Top with diced tomatoes, chopped parsley, and remaining 1/4 cup bacon.
