Here's one the Mrs. surprised me with this morning. It was actually REALLY delicious - especially with the smokey flavor the egg gave the turkey:

OK, this is not an egg recipe, but could easily be adapted to the egg. I prefer the broiler. This is a great sandwich for leftover turkey breast, which tends to dry when re-heated:

I give you, the Hot Brown:

INGREDIENTS:
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1/8 teaspoon pepper
• 1 cup milk
• 1 egg yolk, slightly beaten
• 1/4 cup Parmesan cheese, grated
• 4 slices white bread, toasted
• 6 ounces roast turkey, thinly sliced
• 2 tablespoons Parmesan cheese, grated
• 8 strips fully cooked bacon

HTH

Guess I posted to early this am while many were out shopping.

Looks like the forum had a great T-Day! Sorry to hear that WessB had a mishap. Hope you are better buddy,

In anticipation of lots of turkey leftovers, I did a trial run on white chili last week and thought I would share. Happy Holidays!

Chili, Chicken, Beans, White, Richard

Well decided to do a white chili chicken today. Did a 7# Spatchcock recently and had lots of breast meat left over. So with the kind contributions from: Wardster, Lenscamp, Borders & Paula Deen here is what got cooked.

INGREDIENTS:
3-4 Cups Chicken or Turkey Meat, Cooked, Diced
2 Cups Great Northern Beans
1/2 Stick Butter
3 Cans Chicken Broth, Low Sodium
2-3 Pieces Bacon, Crispy Cooked, Chopped Small
2 Cans Green Chili, Diced
1 Can Ro*Tel, Original
1 1/2 White Onion, Diced
1/2 Cup Diced, Red, Yellow & Green Chili Peppers
1-2 Tbs Cumin, ground
1 Tsp Crushed Red Peppers, Dried
2 Tbs Minced Garlic
2 Tbs Indian River Rainbow Pepper
1/2 Cup Salsa, Medium Heat.

Procedure:
1 Rinsed the northern beans and brought to a boil for 5 minutes. Turned off and let sit for an hour then rinsed again.
2 Sauted onions, garlic and peppers in butter until onions are opaque. Olive oil will also work.
3 Add the rest of the ingredients, bring to a boil and then simmer for 1 1/2-2 hours until the beans are cooked.

Recipe Type
Main Dish, Poultry, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 11/18/07

There were NO leftovers----34 lbs of turkey and 15 people

1. turkey pot pie

buy a pair of the pre made pastry pie crusts. . . .lay one in a pie pan. . .. take some leftover mad max gravy, add some half and half or heavy cream to it, along with cut up turkey, taters, carrots, celery, mushrooms, whatever. .. pour it in the pie crust, top with second pie crust. .. cut some vents in the top crust . . .bake in the egg or oven at 350 degrees for about one hour or until crust is nice and brown. ...yum

2. turkey shepherds pie (this ones good if you have leftover mashed taters)

in a pan combine gravy, frozen peas, carrots, cut up turkey .. . heat up, then put in a loaf pan or casserole dish. .. .cover with a layer of mashed taters. . .bake in egg or oven at 350 for about an hour until top of taters is browned. .. .

3-4 Oz Turkey (1/4 inch dice)
1/4 Cup Cooked Black Beans drained and rinsed
3-4 Tbsp fresh corn or thawed frozen corn (Roasted is even better!)
1 Small tomato diced (1/4 inch dice)
1 Lime (juiced)
1 Tbs Hot Sauce (to taste)
1/4 Cup Shredded Extra Sharp Cheddar Cheese
1/4 Cup Sour Cream
2 Flat Corn Tostada Shells
1/2 Cup Shredded Lettuce
1 Tbsp Snipped Chives

In A bowl combine:
Turkey, Balck Beans, Corn, Tomato, Lime Juice, Hot Sauce, and Cheese.
Let rest a few minuted for flavors to mingle.

Spread sourcream on Tostada shells. Top Each Shell with Turkey Mix, Lettuce, and Chives. Makes 2 tostadas

NOTE: I generally make a whole bunch more. I use the whole can of black beans, and then use that as my measuring guide. I have also learned that I use more corn than this calls for, because I like it!

i always wondered where the name came from. this gave a good reason to google it:

Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight; people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown.

That chili sounds really good...

Seeing the Indian River Rainbow Pepper reminds me, we need some more of your pepper. Would you shoot me an email with some details of what you've got and how we can get some?