Baked Turkey on Toast covered in Mornay Sauce, garnished with Bacon
Author:TJ
Yield:3-4 1x
Ingredients
Scale
10–12 oz roasted turkey breast – shredded (enough to cover the bread)
5 slices toast – crusts removed
2 roma tomatoes – quartered in wedges – OR – (substitute roasted red pepper)
4 TBL butter
1 cup heavy cream
6 TBL flour
1 cup whole milk
1/2 cup + 1 TBL of parmagiana-reggiano cheese – grated and divided
Pinch of ground nutmeg
Salt and ground white pepper to taste
6 slices lightly crisped bacon – garnish
Smoked paprika – garnish
Instructions
Mornay Sauce
Using a heavy bottom pot, melt the butter on medium heat until it bubbles, then whisk in the flour until combined and cooked, about 3-4 minutes to make a thick blond roux
Whisk in the cream and milk and heat until it begins to thicken, about 2-3 minutes
Remove the sauce from the heat, whisk in the parmagiano-reggiano cheese and whisk until smooth
Add the nutmeg and salt and pepper to taste
Thin with milk if necessary and set aside to keep warm
Hot Browns
Preheat oven to 350
Fry the bacon until lightly crisped and set aside to drain on paper towels
Toast the bread, remove the crusts and line the bottom of a baking dish
Cover the bread with shredded turkey
Quarter the tomatoes and place above and tuck above and below the bread
Cover the bread and turkey generously with mornay sauce
Place the bacon on top
Place the dish into the oven and bake for 20 minutes or until the cheese begins to brown and bubble
Remove from oven, sprinkle and garnish with paprika