Leftovers: Turkey Mornay

by Bob Sassone, Posted Nov 20th 2007 @ 1:01PM

This is the dish that actress Rebecca Mornay serves to her family the day after Thanksgiving every year. OK, that's not true at all. I really have no idea where the name comes from. But if you're looking to do something with the leftover Turkey you're going to have this Thursday, besides the usual sandwich or soup (nothing wrong with those,of course), take a look at this recipe after the jump.

Turkey Mornay

1/4 cup butter
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup diced red bell pepper
3 Tbsp. flour
Salt and pepper to taste
1/2 teaspoon dried thyme leaves
1 cup chicken broth or turkey broth
1/2 cup heavy cream
2 egg yolks, beaten
1 cup shredded Gruyere or Swiss cheese
3 Tbsp. grated Parmesan cheese
2 cups cooked turkey or chicken, sliced
4 English muffins, split with fork and toasted

Heat butter in heavy saucepan. Add onion, garlic, and red pepper and cook and stir until tender. Sprinkle in flour, salt, pepper, and thyme and cook, stirring, until mixture bubbles. Cook for 1 minute.

Add chicken broth and cream and stir well with wire whisk. Bring to boiling and cook 2 minutes. Remove from heat and stir a small amount of sauce into the egg yolks to heat and temper. Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly. remove from heat and stir in cheeses. Stir until smooth and melted.

Place sliced turkey or chicken on each split, toasted English muffin and pour sauce over each. Sprinkle with more cheese, if desired, and broil 2-3 minutes until lightly browned and bubbly. Watch this carefully while broiling! 4 servings

Filed Under: Leftovers, Ingredients, Holidays
Tags: Holidash, leftover turkey, leftovers, poultry, thanksgiving, thanksgiving leftovers, turkey recipe

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Reader comments (Page 1 of 1)

11-20-2007 @2:12PM Chris Lemon said... The name's pretty obvious: that's a sauce Mornay that goes over the top. They've basically made a highfalutin' Hot Brown:

http://en.wikipedia.org/wiki/Hot_brown

Mind you, that isn't a bad thing at all. :)
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