The hot brown is an iconic dish of Louisville, Kentucky. Created at the Brown Hotel in 1926, it satisfied many a guest hungry from a night of ballroom dancing. Chef Fred Schmidt was inspired by welsh rarebit and made his hot brown using turkey and a variation of mornay sauce. Built in 1923 at an unheard of cost of $4,000,000 dollars the luxurious Brown Hotel still serves them daily.
This dish is wonderfully delicious and easy to make, but we rarely roast a turkey at home. In fact, we do it precisely once a year on Thanksgiving and that’s when this recipe is indispensable. Our family has no fear of leftovers, because this is the perfect way to finish off the turkey. Regardless, we look forward to hot browns almost as much as the thanksgiving meal itself. Truth be told, this is why we always choose a turkey larger than we need for our holiday dinner!