Kentucky Hot Browns Made With Leftover Biscuits, Turkey and Redeye Gravy

by Amanda Freitag 11:05 AM, November 17, 2017

Rachael Ray Show

Aired November 20, 2017

Serves 8 to 10

1 lb package of thick-cut bacon
4 tablespoons butter
1/2 cup finely diced yellow onion
1 clove garlic, minced
5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1/4 cup cream
2 1/4 cups milk
2 tablespoons unsalted butter
2 tablespoons flour
2 cups (about 6 ounces) shredded sharp white cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese
Few dashes of hot sauce
Leftover biscuits
Leftover turkey


BAKE THE BACON: Preheat the oven to 425°. Arrange the bacon on a rack set over a baking sheet. Cook until golden and crisp, about 30 minutes.

MAKE THE GRAVY: In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute until translucent, about 5 minutes; stir in the flour and cook, stirring continuously, until roux is a rich caramel color and smells nutty, about 5 more minutes. Add the stock, coffee, paprika, black pepper and cayenne and cook, stirring occasionally, until thickened, about 15 minutes; stir in the cream and season to taste with salt.

MAKE THE CHEESE SAUCE: In a small saucepan, bring the milk to a simmer. In a medium saucepan, melt the butter. Add the flour and whisk over medium heat for 1 minute. Gradually whisk in the hot milk and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Remove the pan from the heat and whisk in the sharp white cheddar and Parmigiano-Reggiano until melted. Stir in the hot sauce and season with salt and pepper.

BUILD THE SANDWICHES: Top each biscuit with some turkey, cheese sauce, gravy and bacon.