Four Foods on Friday 55

A Thanksgiving theme this week:

#1. Stuffing. Boxed or from scratch?

I love stuffing!!! And being English, my stuffing has to be PAXO. I could just make it up and eat it on its own. PAXO is the rooster booster after all!

#2. If you were served the perfect Thanksgiving dinner what would it be?

Obviously being British, Thanksgiving is not my holiday but I'll never turn down a roast turkey dinner with all the trimmings.

#3. What’s your favorite Thanksgiving leftover?

Cold turkey. You can use it in everything - sandwiches, curry, risotto.... I love turkey.

#4. Share a recipe using turkey.

Glad you asked! Since we're in Kentucky - how about a Kentucky Hot Brown? I only recently tried one of these and it was divine, BUT I tried one two weeks later made somewhere else and didn't enjoy it at all so clearly even something so simple can vary enormously. SO I went right to the source: the Brown Hotel in Louisville where it was created and here's their recipe:

The Legendary Hot Brown Recipe

4 oz. Butter
Flour to make a Roux (about 6 tbs)
3 - 3 1/2 cups Milk
1 Beaten Egg
6 tbs Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.