Hot Knox

1 recipe dressing bread

1 recipe Mornay sauce

1 recipe tomato jam

1 lb. fried turkey, sliced

1 cup candied jalapeño bacon

chives for garnish

Dressing Bread:

1/2 cup onion, diced

1/2 cup celery, chopped

3 cups cornbread, crumbled

1 cup gravy

Saute onions and celery together with 1 Tablespoon olive oil until translucent and fragrant, about 5 minutes. In a large bowl, mix vegetables with all other ingredients. Shape into triangles. In a skillet, heat 2 Tablespoons oil and fry dressing until crispy, about 1 minute per side.

Mornay Sauce:

4 Tablespoons butter

4 Tablespoons flour

2 cups milk

1 cup gruyere

Mix butter and flour in a sauce pan and cook briefly. Do not brown. Add milk and stir until slightly thick. Add cheese and stir until melted.

Tomato Jam:

1 cup chopped tomatoes

3 cups sugar

3 Tablespoons lemon juice

2 packs liquid pectin

Mix first three ingredients in a sauce pan and bring to a boil stirring frequently. Boil, stirring constantly for 5 minutes. Add pectin. Stir and cool.

To plate, place two slices of dressing bread on a plate. Top with 1/4 cup mornay, 3 slices of turkey, 3 Tablespoons tomato jam, 1/8 cup jalapeño bacon, and a sprinkle of chives. Enjoy!

Presented by: Moveable Feast Supper Club

Date: 11/19/2013


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment