Ready in 45 minutes

This dish is a Kentucky favorite. Easy to make and can be made 3 to 4 days ahead. The mornay sauce can be added to macaroni and baked


6 slices Texas style toast or thick bread torn
1 pound Oven roasted turkey or 3lb frozen turkey; deli sliced
1/2 pound Country ham cooked; shredded
1 1/2 quarts Mornay sauce; recipe follows
3 whole Roma tomatoes; sliced
6 slices Bacon quartered
garnish Grated fresh parmesan cheese for garnish
garnish Fresh chopped parsley for garnish
2 quarts Milk
2 sticks Butter unsalted
1/2 pound Flour all purpose
1 3/4 ounces Chicken base or chicken bouillon
1 1/4 cups White cheddar cheese or smoked gouda; shredded
1 Bay leaf
1/4 ` Onion; left in one piece

Original recipe makes 6 - 8 Servings



Take a casserole dish and begin layering - toast, turkey, ham and mornay sauce - repeat process

Top casserole with tomatoes,quartered bacon, grated parmesan and parsley

Bake at 350 for 30 to 40 minutes. You can make this ahead and refrigerated for 3 to 4 days


Slit the onion and stuff the bay leaf into the onion

In a sauce pan heat the milk, adding the onion and bay leaf until it comes to a simmer/scald (form a skin on top).

add the chicken base.

In a separtate pan, melt the butter. Whisk in the flour to make a roux

Remove the onion and bay leaf from the milk and slowly whisk in the roux until incorporated. Bring to a boil to thicken

Let sit for 10 - 15 minutes. Tasted and adjust seaonings

Pull off heat, add the white cheddar cheese and whisk until is is fully incorporated

Alert editor   
Calories Per Serving: 22 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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