| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 bone-in turkey breast half (about 2 pounds)
- 4 teaspoons vegetable oil
- Kosher salt and freshly ground black pepper
- 4 ounces bacon, cut into lardons
- 20 grape tomatoes, halved lengthwise
- 4 tablespoons unsalted butter
- 2 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1 cup shredded sharp Cheddar
- 1/4 cup chopped roasted red peppers
- 2 slices stale sourdough bread, cut into 1-inch cubes (a heaping 2 cups total)
- 1/2 cup grated Parmesan
Instructions
- Preheat the oven to 350 degrees F.
- Rub the turkey breast with 2 teaspoons of the oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part reads 160 degrees F, about 55 minutes. Remove from the oven and let rest 15 minutes; the turkey will continue to cook and the internal temperature should reach 165 degrees F.
- Place the bacon lardons on a baking sheet and bake until crisp, about 20 minutes. Transfer the bacon to a paper towel-lined plate; drain and reserve the fat for another use.
- Lower the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons of oil and season with salt and pepper. Place the tomatoes cut-sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
- While the tomatoes are cooking, start the Mornay sauce. Add the butter to a medium saucepan and melt over medium heat. Add the milk to a small saucepan and heat over medim heat. When the butter is melted, add the flour and stir continuously so the roux doesn’t scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don’t form. Increase the heat and bring to a boil, reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Cheddar and red peppers and stir until smooth. Remove the sauce from the heat and season with salt and pepper.
- You are now ready to assemble the dish. Heat the broiler. Distribute the bread cubes evenly among four 6-inch round cast-iron gratin pans. Cut the turkey into bite-size pieces, about 1/2 inch each, and divide evenly among the gratin pans. Spoon the Mornay sauce over the pans, and top each with 10 tomato halves. Sprinkle each pan with the Parmesan and bacon and place under the broiler on the bottom rack of the oven until golden and bubbly, 5 to 10 minutes. Serve immediately.
Reviews
super!
Amazing! So delicious.
Comes out perfect every time!
Delicious! Made it with pepper jack cheese because that’s what i had on hand! It was amazing
I toasted the cubes first because I felt the cheese sauce would make the bread mushy. Turned out good, but the original “Hot Brown” is definitely the way to go.
In watching the Derby Episode and seeing Damaris assemble the individual cast iron oans, with all the Ingredients, I knew I was in Love. Will be trying this recipe tm for a Valentines breakfast
THIS IS NOT A HOT BROWN!!!!!!! That said, I’m sure it tastes good. If you want a real, classic hot brown, look up The Brown Hotel recipe. THAT is a real hot brown. No self respecting Kentuckian would even think of using sour dough bread or cheddar cheese ( I shutter to even write that) in a hot brown. If she had said it was her take on a hot brown, that’s one thing. To pass it off as a classic hot brown, no way! The mint julip was wrong also, that’s another story.
I don’t do reviews ! But in this case I am . This was so darn good OMG . I followed it to the T . It is so worth the time to make this !!!! Now Vermont Yankee can cook southern . Thank you for this recipe .
This was the first time making or even hearing about this recipe and I must say, it was delicious!!!!! I changed a few things such as using chicken instead of turkey and adding yellow onion to the roux ….. My husband as well as my 4 year old loved it !!!!!!! I will definitely be making this for dinner at least once every two weeks or more !!!!! Thanks Damaris !!!!!!!!! Loved your recipe lots!!!!!
I loved this! Like a previous reviewer I used a cooked chicken that I picked up at the grocery store to save time plus my husband prefers chicken over turkey. I didn’t have the little casseroles so I used the small foil loaf pans from the grocery. It made six tins. My bread wasn’t stale so I toasted it. I will make this again.