Tailgate Hot Brown

This is a variation of a recipe I found on foodtv.com. The original recipe called for breakfast sausage. I wanted something for the Kentucky game and needed a hot brown that would hold well for tailgates.

– 2 (15-inch-long) French baguettes
– 1 lb Bacon (cut into 1/2? sections)
– 1 lb smoked deli turkey 1/4? dice (I get them to give me one big chunk and then 1/4? dice it)
– 2 tablespoons chopped jalapenos
– 1 cup chopped red bell peppers
– 1/4 cup chopped green onions (green and white parts)
– 8 ounces cream cheese, at room temperature
– 8 ounces sour cream
– 8 ounces grated sharp Cheddar
– salt, pepper and Cajun spice
– Chopped fresh parsley leaves, for garnish
Directions (both at home and tailgate versions)

At Home:
Preheat the oven to 350 degrees F.
Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
In a large sauce pot, cook the bacon and drain most of the fat.
Add the jalapenos, peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes.
Add add salt, pepper and cajun spice along with the turkey and cook for 1 min.
Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Remove from the heat.
Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil.
Place the loaves on a baking sheet and bake for 1 hour.

At a Tailgate:
Start about 10 pieces of charcoal in your chimney.
Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
In a large cast iron dutch oven cook the bacon and drain most of the fat.
Add the jalapenos, peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes.
Add add salt, pepper and cajun spice along with the turkey and cook for 1 min.
Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Remove from the heat.
Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil.

Place a clean cast iron dutch oven on your camp stove on low. Add the foiled loaves to the dutch oven. Put the lid on and cover the lid with the 10 pieces of hot charcoal. Bake for 45 min.

Leave a Reply

Your email address will not be published. Required fields are marked *