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Coach Rick Pitino's Hot Brown




Source of Recipe


Internet


List of Ingredients




6 Tbsp. unsalted butter
½ cup all-purpose flour
4 cups turkey or chicken stock or broth, heated to simmering
½ cup whipping cream
2/3 cup fresh grated Romano cheese
2 Tbsp. dry sherry
12 slices good quality white bread, crusts removed, toasted and halved diagonally
1½ lb. cooked turkey breast, cut into ¼-inch-thick slices
3 Tbsp. freshly grated Parmesan cheese
12 tomato wedges
12 strips bacon, crisp-cooked and drained
6 sprigs flat-leaf parsley



Recipe



In a large saucepan melt butter over medium heat. Stir in flour. Add the stock all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low and stir in the cream and Romano cheese, cooking and stirring 1 minute more or until cheese is melted. Remove from heat; stir in sherry.

Arrange the toast in 6 individual au gratin dishes and top with turkey slices and cream sauce. Bake, uncovered, in a 350° oven for 15 to 20 minutes, or until sauce is light brown and bubbly. Top each serving with grated Parmesan cheese, tomato wedges, bacon strips, and parsley sprigs. Makes 6 servings.