Staying home this weekend? This Derby Meal for Two — Garlic Whipped Potatoes and Kentucky Inspired Hot Brown is perfect for watching the races!
This post has been compensated by Kroger. All opinions are mine alone.
I can’t believe I’m saying this, but it’s officially Derby week! I’ve shared a few recipes over the last couple of weeks to celebrate, and today I’m wrapping them up with this Derby Meal for Two — Garlic Whipped Potatoes and Kentucky Inspired Hot Brown.
Where I live in Louisville, Ky, I’m surrounded by amazing Kroger grocery stores. No matter which direction of town I’m coming or going from, there’s a Kroger close by that I know has everything I need. Recently, I’ve been testing out their Prep + Pared meal kits when I’m short on time or don’t feel like coming up with dinner on my own (Yes, that happens to food bloggers, too!). I’ve been thoroughly impressed with each one that I’ve tried and I always look forward to seeing what new varieties they have available.
They recently launched a regional favorite recipe in honor of the upcoming Derby festivities! I picked up the Kentucky Inspired Hot Brown which is comprised of pan roasted turkey and bacon mornay sauce. This recipe is their ode to the Brown Hotel’s (located in Louisville) legendary Hot Brown. This unique, open-faced sandwich has been served since 1926, and after just one bite you’ll see why it’s still craved almost 100 years later. I’ve had many authentic Hot Browns at local restaurants, and I have to say, this Prep + Pared version stands up to them all. It’s limited edition and only available at stores in Louisville and Lexington so make sure that get your hands on one ASAP!
The Kentucky Inspired Hot Brown box contains a 15 oz. turkey tenderloin, 1/3 cup shredded parmesan cheese, 1/2 cup heavy cream, 2 Roma tomatoes, 2 slices of bacon, 3 tbsp flour, 2 pats of butter, and 2 slices of Texas toast. If you’ve ever been intimidated by making your own Hot Brown at home, now is the time to try out. The Prep + Pared instructions are so easy to follow and the portions that they provide are a perfect size. It’s seriously fool-proof! If you’re planning on watching the races from the comfort of your home, you have to make this Prep + Pared meal a part of your Derby Day spread.
See where your closest Kroger store is to grab all of your Derby needs!
- 1 tbsp. vegetable oil
- kosher salt
- freshly ground black pepper
- ½ cup water
- 15 oz. turkey tenderloin
- ⅓ cup shredded parmesan cheese
- ½ cup heavy cream, 2 Roma tomatoes
- 2 slices of bacon
- 3 tbsp flour
- 2 tbsp butter
- 2 slices of Texas toast
- 1. Preheat oven to 350°F. While oven is heating, heat large skillet over medium heat with 1 tablespoon oil. Use a paper towel to pat turkey dry, then season with salt and pepper. Place turkey in a hot skillet and cook for 5-6 minutes on one side until lightly browned then flip. Slice tomatoes in half and place tomatoes skin side down in the skillet and place skillet in oven*. Cook for about 10-12 minutes, until turkey reaches an internal temperature of 165°F
- 2. While turkey is cooking, heat medium skillet over medium heat and cook bacon until crisp and browned on both sides. Remove bacon from skillet and reserve for garnish, saving the drippings in the skillet. Reduce heat to medium-low and add butter and flour to skillet. Cook, whisking constantly with a small whisk or fork until nutty and flour is incorporated, about 1-2 minutes. Add cream to skillet, bring to a simmer then whisk in cheese. Season to taste with salt and pepper.
- 3. When turkey has finished cooking, remove skillet and turn off oven. Place bread slices on the oven rack to toast, about 2-3 minutes. Move turkey and tomatoes to a cutting board to rest. Pour any juices in skillet into Mornay sauce and stir.
- Cut toast into triangles and place two triangles on each plate. Slice turkey and fan out over the toast, placing tomatoes next to toast. Spoon Mornay sauce over top of turkey and garnish with bacon.
- 2 lbs Yukon gold potatoes peeled and quartered
- 2 cloves garlic
- ¼ cup butter
- 1 cup milk
- ½ cup half-and-half cream
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
- Place potatoes in a large pot and cover with water. Bring potatoes to a boil over medium-high heat, then reduce heat to medium and let potatoes simmer until very tender, about 15 minutes. Remove from heat, drain, and let stand covered in pot 10 minutes to dry out potatoes.
- Mash potatoes with a potato masher and place in a large stand mixer, fitted with a whip attachment.
- In a medium saucepan over medium-high heat, saute garlic in butter until just fragrant. Stir milk, cream, and nutmeg into mixture and bring to a simmer over medium-high heat. Pour into mashed potatoes and season with salt and pepper to taste.
- Whip potatoes on medium to high speed 2 minutes until potatoes are completely creamy and smooth. Transfer potatoes to a serving dish and sprinkle with fresh parsley