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Turkey Leftovers Hot Brown Sandwich recipe/Turkey Enchiladas recipes for Thanksgiving


Hot Brown

A traditional turkey

sandwich from Kentucky. 

Cook Time: 20 minutes


  • 6 tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 1/2 cups turkey or chicken broth
  • 1 1/2 cups milk
  • 3/4 cup Parmesan cheese
  • 12 slices toasted bread
  • sliced turkey
  • paprika
  • 12 slices tomatoes
  • 12 slices bacon, cooked


Directions for Hot Brown Sandwiches

In a medium saucepan over low heat,
melt butter. Blend in flour;
stirring until smooth.

Stir in salt and pepper.

Gradually add broth and milk.

Continue cooking,
stirring constantly,
until smooth and thickened.

Add grated cheese;
simmer for about 8 minutes.

Sauce will be quite thick.

Arrange 2 slices of toast on
each of 6 ovenproof plates.

Top each slice of toast with turkey slices, cover with sauce,
then sprinkle with a little paprika.

Top each with a slice of tomato and a slice of cooked bacon.

Bake at 400° for 10 minutes or until sauce is bubbly.

Hot brown sandwich recipe serves 6.
Beaumont Inn
Kentucky Hot Brown
From Chef Nick Sundberg:

This is a regional favorite that
originated at Louisville’s Brown
Hotel earlier in this century.

Many variations can be found,
most commonly country ham
is added and a cheddar sauce
is substituted.

This is our version which I feel
is closer to the original recipe.

It is offered on our lunch menu. 


  • 3 ounces turkey breast, roasted, sliced
  • 1 slice toasted white bread
  • 2 slices tomato
  • 2 slices bacon, cooked and drained
  • Sauce:
  • 2 ounces butter
  • 3 ounces flour
  • 3/4 cup cream
  • 1/4 cup milk
  • 1/2 cup Swiss cheese, grated
  • salt and white pepper to taste
  • .
  • .


Heat butter and add flour.

Whisk and slowly cook for
5 minutes.

Whisk in cream and

milk and heat.

Whisk in cheese until melted.


Simmer for 30 minutes.
Sauce should be very thick. 

Quarter toast and place

in an oven safe dish.

Top with turkey and tomatoes.

Cover well with sauce.

Bake at 400&deg for 10 minutes.

Garnish with bacon.



Turkey Enchiladas

Turkey is a great protein
source and it is low in fat.
It is indigenous to North America
and only one species is native
to the Yucatan region,
which means natives have
been using turkey for
thousands of years.

Enjoy this heatlhy meat in
this fun turkey dish.

Prep Time: 10 minutes

Cook Time: 18 minutes


  • 2 cups turkey, cooked and shredded
  • 1 cup salsa
  • 3 1/2 cups green chile sauce
  • 1 1/2 cups jack cheese
  • 4 oz. cotija, crumbled (optional)
  • 15 corn tortillas
  • 1 cup oil, very warm


In a bowl, mix the shredded turkey,

salsa, 1/2 cup of green chile sauce

and jack cheese until combined.

Dip each tortilla into the

oil and lay in pan.

Top tortilla wtih 3-4 tablespoons

of filling lengthwise.

Fold one side of the tortilla

over the topping,

then fold the other side

over the first side and turn

the whole thing over to

hold the tortilla together.

When all of the tortillas have

been rolled and placed in

baking dishes,

pour remaining green chile

sauce over the top.

Bake in a 350 degree oven

for 15-18 minutes.

Top baked enchiladas with

the crumbled cotija cheese.


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