I first fell in love with Hot Browns because of the story. And just as quickly as it caught on in the Brown Hotel in Louisville, Kentucky in 1926...
I, too, after my first bite, knew this was going to become a life-long day after Thanksgiving tradition. And a life-long love affair!
In my version, I kept most of the traditional ingredients, but added some chopped onion and fresh tarragon to the sauce. The result... PERFECTION!
1/2 stick butter
1/2 yellow onion, chopped
3 tblsp. flour
1 pt. whipping cream
1 c. Parmesan cheese, grated
1/2 c. chicken broth, more as needed
Salt and pepper to taste
1/2 tps. fresh grated nutmeg
1 tblsp. chopped fresh parsley
1 tblsp. chopped fresh tarragon
Additional seasonings of choice, I sprinkled on some Parisien
Leftover turkey, sliced
Sauté the onion in melted butter in a large skillet over medium-high heat. Once translucent, add in flour and mix with a whisk for a few minutes to form paste. Add in cream and reduce heat to medium. Stir constantly with whisk to thicken. Add in cheese, herbs and seasonings and stir to blend. Slowly add in chicken broth to get to proper consistency (thick sauce) while gently stiring.
Toast the bread. Then add on each slice warm turkey slices, topped with the sauce, and then cris-cross two slices of warm bacon on top.