Hosting a Kentucky Derby Party this year? You can’t find an appetizer more perfect for the Derby than Hot Brown Fondue. The Hot Brown Sandwich is a Louisville legacy, first served at the Brown Hotel in the 1920s. It’s an open-faced sandwich served hot and consists of turkey, bacon, and Mornay sauce.
This Hot Brown Fondue consists of a cheesy sauce with lots of chopped turkey and bacon. Serve it with toast points for dipping and you have the flavor of a Hot Brown Sandwich in a form that is easier to serve for a party.
Three types of cheese go into this fondue: cheddar, swiss, and Parmesan. Mixed into the cheese is lots of finely chopped turkey (you could use chicken in a pinch), bacon, and green onion plus some chopped tomatoes on top.
Hot Brown Fondue is a great way to use up leftover turkey, but if I don’t have any, I just use a rotisserie chicken.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 2 cups shredded cheddar cheese (8 oz.)
- 1½ cups shredded swiss cheese (6 oz.)
- ⅓ cup shredded Parmesan cheese
- 2½ cups finely chopped cooked turkey or chicken
- 6 bacon slices, cooked and crumbled
- 3 green onions, sliced
- 1 medium tomato, chopped
- Toast points
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in milk. Bring to a boil, whisking continuously.
- Add cheese a handful at a time, stirring until smooth after each addition.
- Stir in turkey, half of bacon, and half of green onion.
- Transfer to a fondue pot or slow cooker to keep warm.
- Sprinkle remaining bacon, green onion, and the tomato on top.
Recipe adapted from Southern Living
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