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
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 1 1/2 cups shredded swiss cheese
- 1/3 cup shredded Parmesan cheese
- 2 1/2 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.
Sprinkle remaining bacon, green onion, and the tomato on top.
Recipe adapted from Southern Living
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