In culinary school, we learned about all of the classic French mother sauces. I have to admit, I was a little intimidated by them until we started cooking. Wait, bechamel is just flour and butter combined with milk? That's country gravy; that's not so hard!
The recipe below is a play on a Kentucky brown, also known as a hot brown: an open-faced turkey and bacon sandwich topped with a cheesy Mornay sauce. We skip the cheese, topping it off with a smooth and silky bechamel instead, and bake it casserole-style in the oven to make it nice and easy. This is an excellent way to repurpose your Thanksgiving leftovers, but I don't want to wait until Thanksgiving to eat this one again, so I usually use deli turkey.