Categories: Appetizers
Ingredients
- 2 ounces whole butter
- 2 ounces all-purpose flour
- 8 ounces heavy cream
- 8 ounces whole milk
- 3/4 cup grated or shredded Pecorino Romano cheese (reserve 1 tablespoon for garnish)
- 1 pinch nutmeg
- Salt and pepper, to taste
- 14 oz. fresh turkey breast, cooked and diced
- 4 slices of bacon, cooked crispy and finely chopped
- 2 large tomatoes, diced
- 1 teaspoon Paprika, for garnish
- 1 teaspoon parsley, chopped for garnish
Directions
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Heat oven to 375 degrees. In a medium sauce pot over medium heat, add butter. Once melted, slowly whisk in flour until combined into a thick roux.
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Reduce heat to medium-low and cook for 2 minutes, stirring frequently to avoid sticking and scorching. Whisk heavy cream and whole milk into roux and cook over medium-low heat until cream begins to simmer, about 3-5 minutes. Remove from heat and slowly whisk in Pecorino Romano cheese and nutmeg until you have a velvety-smooth Mornay sauce. Set Mornay sauce aside.
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In a medium baking dish, layer half of the turkey, tomato and bacon. Ladle half the Mornay sauce over the top. Repeat by adding the remaining turkey, tomato, bacon and Mornay sauce. Bake for 15-20 minutes, until sauce bubbles around the edges.
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Garnish with paprika, Pecorino Romano cheese and parsley. Let cool for 10 minutes. Serve warm with crackers or toast points.