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Kentucky Hot Brown


"If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast and smothered in a buttery sauce. There are two things Kentucky does right--horse racing and the hot brown. This is also great for Thanksgiving leftovers!"
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40 m servings 1081 cals
Original recipe yields 4 servings (4 Hot Browns)


  • Calories:
  • 1081 kcal
  • 54%
  • Fat:
  • 65.6 g
  • 101%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 73.4 g
  • 147%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 2203 mg
  • 88%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste.
  2. Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft. Set aside.
  3. Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients.
  4. Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve!

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Read all reviews 80
  1. 97 Ratings

Most helpful positive review

Kentucky lady approved! Here in Kentucky, we eat this often. It is great for holiday leftovers or you could get some turkey sliced thick from the deli. Either way, it is delicious. Also, if you ...

Most helpful critical review

just not for our family..i won't say anything bad about the recipe it isn't just for us. :)

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Kentucky lady approved! Here in Kentucky, we eat this often. It is great for holiday leftovers or you could get some turkey sliced thick from the deli. Either way, it is delicious. Also, if you ...

Yum! I haven't had this in years and was so happy to find it here. I did revise a little to make it how I was familiar with it. Instead of individual sandwiches I made it into a casserole by ...

As a Kentuckian, I've eaten many a Hot Brown. This is my first attempt to make one at home, and we really enjoyed it. Quick and easy. I did cut back on the bread, broke the toast in pieces, u...

This was my favorite lunch @ The Brown Hotel in Louisville when I lived there in the '60's. I remember it with a Chedder Sauce, so that is the way I made it. I also remember the tomato was bri...

We loved this dish!! I used cheddar cheese rather than parmesan for the sauce, and I omitted the egg, and then topped each sandwich with shredded mozzarella before placing under the broiler and...

the original recipe calls for a little cream to be added and doesn't have mushrooms.

Well, I've never made or even had a Kentucky Hot Brown before, but because it looked intriguing, I've had this in my recipe box for quite awhile and just kept forgetting about it. Last night I w...

The first time I made this, it became an instant family classic! Use a sturdy bread like sour dough, otherwise the sauce could make the bread soggy.

As a native of the Derby city, I believe this is a very a good Hot Brown recipe. I recently made this and it was fantastic. Make sure to use a nice thick cut bread so that it doesn't become ov...