This is the perfect after holiday meal. It is an excellent way to
use leftover turkey and it is easy to make. The only real cooking is
the bacon and white sauce. I usually can’t wait for Thanksgiving or
Christmas because I know this dish will be in my near future.
8 pieces Bread lightly toasted
24 slices Bacon cooked crisp
24 ounces Turkey cooked
Double recipe of White Sauce (See Below)
Fresh Parmesan Cheese grated
Preheat oven to 350 degrees. For each serving, place 2 pieces of
toast side by side on an oven proof plate. Place 3 slices of bacon and
3 ounces of turkey on each piece of toast. Cover with white sauce.
Sprinkle with Parmesan cheese and cook for 15 minutes.
White Sauce (Béchamel)
This is the most versatile of the mother sauces. By adding shredded
cheese, you have what is known as a Mornay Sauce. Because of the
lack of bold flavors, anything added to this sauce brings a new fl avor
to the sauce.
2 tablespoon Butter
2 tablespoons Flour
¼ teaspoon Salt
Dash White Pepper
Dash Nutmeg
1½ cups Milk
In a small saucepan over low heat, melt butter. Stir in the
flour, salt, pepper, and nutmeg. Cook until evenly combined. After the mixture
is combined with no lumps, slowly add the milk, stirring constantly
with a wire whisk until evenly blended. Stir sauce over medium heat
until the mixture bubbles across the entire surface. Cook and stir for
a couple more minutes to completely cook the flour into the sauce.
