Kentucky Hot Brown Cornbread Skillet

Ingredients

• 0.3 cup butter 
• 6 oz buttermilk cornbread mix white
• 1 large eggs lightly beaten
• 3 tablespoons flour all-purpose
• 0.5 cup fried onions french canned
• 0.3 teaspoon mccormick gourmet collection ground pepper red (Cayenne)
• 0.5 cup milk 
• 2 cups milk 
• 1.5 cups parmesan cheese divided freshly grated
• 0.3 teaspoon mccormick gourmet collection peppercorns black freshly ground
• 1 cup oscar mayer real bacon pieces divided
• 0.5 teaspoon salt 
• 1 large tomatoes sliced
• 2 cups turkey cooked chopped
• 1 teaspoon worcestershire sauce 

Equipment

• frying pan
• sauce pan
• oven
• whisk

Directions

1. Generously grease a 10-inch cast-iron skillet; heat in a 425 oven 5 minutes.
2. Stir together cornbread mix and next 3 ingredients, and spoon evenly into hot skillet.
3. Bake at 425 for 8 to 10 minutes or just until light golden brown and set.
4. Melt butter in a medium saucepan over medium heat.
5. 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.
6. Remove from heat, and keep warm.
7. Spoon turkey evenly over cooked cornbread mixture in skillet, and top with warm Parmesan sauce.
8. Sprinkle with remaining 1 cup Parmesan cheese and 1/2 cup bacon pieces.
9. 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.
10. Sprinkle with parsley and Parmesan cheese, if desired.
11. Serve immediately.
12. *2 cups quartered grape tomatoes may be substituted.