Serving: 10-12 2 ounces whole butter 2 ounces all-purpose flour 8 ounces heavy cream 8 ounces whole milk ¾ cup grated or shredded Pecorino Romano cheese (reserve 1 tablespoon for garnish) 1 pinch nutmeg Salt and pepper, to taste 14 oz. fresh turkey breast, cooked and diced 4 slices of bacon, cooked crispy and finely chopped 2 large tomatoes, diced 1 teaspoon Paprika, for garnish 1 teaspoon parsley, chopped for garnish Serve with crackers or toast points
Pre-heat oven to 375 degrees. In a medium-sized sauce pot over medium heat, melt butter. Once butter is completely melted slowly, whisk in flour until combined to make a thick paste (roux). Reduce heat to medium-low and continue to cook for two minutes, stirring frequently to avoid sticking and scorching. Whisk heavy cream and whole milk into roux mixture and cook over medium-low heat until cream begins to simmer, about 3-5 minutes.
Remove mixture from heat and slowly whisk in Pecorino Romano cheese and nutmeg until you have a velvety-smooth Mornay sauce. Set Mornay sauce aside.
In a medium baking dish, layer half of the turkey, tomato and bacon. Ladle half the Mornay sauce over the top. Repeat by adding the rest of the turkey, tomato and bacon, ladling the remaining Mornay sauce over top.
Bake mixture in the oven for 15-20 minutes, until sauce begins to bubble around the edges. Carefully remove baking dish from the oven and garnish with paprika, 1 tablespoon Pecorino Romano cheese and parsley.
Let sit for 10 minutes, serve warm with crackers or toast points.