Try a new twist on the classic Kentucky Hot Brown sandwich recipe by serving it hot from the skillet with a slice of tomato.
Generously grease a 10-inch cast-iron skillet; heat in a 425° oven 5 minutes.
Stir together cornbread mix and next 3 ingredients, and spoon evenly into hot skillet.
Bake at 425° for 8 to 10 minutes or just until light golden brown and set.
Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk, and cook, whisking constantly, 3 to 5 minutes or until mixture is smooth and thickened. Stir in Worcestershire sauce, next 3 ingredients, and 1/2 cup grated Parmesan cheese until blended. Remove from heat, and keep warm.
Spoon turkey evenly over cooked cornbread mixture in skillet, and top with warm Parmesan sauce. Sprinkle with remaining 1 cup Parmesan cheese and 1/2 cup bacon pieces.
Bake at 425° for 8 to 12 minutes or until bubbly and lightly browned. Top with tomato slices and remaining 1/2 cup bacon pieces. Sprinkle with parsley and Parmesan cheese, if desired. Serve immediately.
*2 cups quartered grape tomatoes may be substituted.
This was great. We ate the entire skillet! Fussy toddlers had thirds. So easy and quite delicious!