TDN Weekend December 2016 Issue 9
Issue link: https://www.e-digitaleditions.com/i/974613
KENTUCKY HOT BROWN BITES Ingredients: 4 slices bacon 1 French Baguette 1 1/2 cups roast turkey chopped 1/4 cup sun-dried tomatoes oil packed, drained - finely chopped 2 tbs butter 2 tbs flour 1 1/2 cups milk 1 bag of Sargento Savory Garlic & Herb Jack Snack Bites Sliced scallions for garnish How to Make It: Preheat oven to 450 degrees. Chop the bacon into 1-inch wide slices. Place in hot skillet over med-high heat, and render the fat. Remove from heat, and scoop out bacon. Drain bacon bits on paper towel and reserve the rendered fat for the skillet. Slice the baguette into slices about 1/3 inch wide. Arrange on a baking sheet, then lightly baste one side with bacon fat. Flip that side down. Mix together chopped turkey and sun- dried tomatoes. Arrange on tops of bread slices. No need to be fussy, just try and get most of the mixture on the bread and evenly distributed. Drop butter in sauce pan over medium heat. Once melted add the flour, stir then immediately add milk. Whisk briskly until smooth and sauce has a gravy like consistency. Add the Sargento Snack Bites, and stir until fully dissolved. Ladle the sauce over the bread and turkey. Top with the bacon. Bake for 13-15 minutes, until edges and bits of the cheese sauce are starting to nicely brown. Garnish with scallions. Kentucky Hot Brown Bites