Thanksgiving Leftovers - Kentucky Hot Brown Pastry Puff

There's a hotel in Louisville called The Brown Hotel. During the 1920's Chef Fred Schmidt created the Hot Brown for the guests that would dance into the wee hours of the morning. This is my version made with puff pastry and a great recipe to make with leftover thanksgiving turkey!

• 2 puff pastry sheets
• 1 lb. leftover turkey breast slices or chopped
• 10 slices cooked bacon crumbled
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded white cheddar cheese
• 3 tomatoes, sliced thin
• 4 eggs, beaten

Place one square in bottom of 8" pan that is greased or lined with parchment paper. Press to fit pan.

Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers.

Top with remaining pastry square. Pinch edges to seal to bottom pastry. Brush remaining eggs over top.

Bake at 350 for 15 minutes, covered with foil. Remove foil and bake another 15 minutes or until browned. Let stand 20 minutes before serving.

Serve with Mornay Sauce if desired:

• 1/2 cup butter
• 1/3 cup all-purpose flour
• 3 1/2 cups milk
• 1/2 cup shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.