BAKED TURKEY PASTRAMI CASSEROLE
When you want something a little different than just spaghetti and sauce. Turkey pastrami has less fat than regular pastrami and goes great in this dish. Can make it ahead and just plop it in the oven to cook. Only 263 calories per serving.
Provided by barbara lentz
Categories Casseroles
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven 350 degrees.
- 2. Add oil to large skillet. Place over medium high heat. Add onions and green pepper. Saute until tender. Add mushrooms, garlic, and pastrami and cook until heated through. Deglaze pan with wine and reduce by half.
- 3. Add the seasoning, spaghetti sauce and pasta. Spoon mixture into a 13x9x2 inch baking dish. Cover and bake 25 minutes. Remove cover add cheese and bake uncovered another 5 minutes or until cheese melts.
EASY HOMEMADE PASTRAMI
Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!
Provided by Chef John
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 15h45m
Yield 1
Number Of Ingredients 9
Steps:
- Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
- Preheat oven to 225 degrees F (110 degrees C).
- Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
- Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
- Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
- With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
- Bake in the preheated oven for 6 hours.
- Remove pastrami from the oven and let cool to room temperature, about 3 hours.
- With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Line a baking sheet with aluminum foil.
- Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
- Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
- Heat a large skillet over low heat.
- Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.
Nutrition Facts : Calories 4709.2 calories, Carbohydrate 32.6 g, Cholesterol 979.8 mg, Fat 383.9 g, Fiber 14.5 g, Protein 273.2 g, SaturatedFat 103.4 g, Sodium 22099.4 mg, Sugar 1.7 g
BAKED REUBEN CASSEROLE
Baked Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and special sauce!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350f degrees. Spray 11x7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
- Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
- Spread cubed bread into the bottom of the prepared baking dish.
- Cover evenly with half of the pastrami.
- Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
- Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
- Next, top with remaining pastrami. I gently push down to help compact it all a bit.
- Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
- In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
- Pour mixture evenly over the casserole.
- Top with breadcrumbs.
- Cover with foil.
- Bake for 45 minutes.
- Remove from oven, let rest for 5 minutes then slice and serve.
Nutrition Facts : Calories 274 kcal, Carbohydrate 13 g, Protein 20 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 95 mg, Sodium 795 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TURKEY-PASTRAMI CROQUE-MADAME CASSEROLE
Sunny-side-up eggs shine atop this cheesy casserole recipe inspired by the classic French sandwich. We used turkey pastrami, but you can of course go traditional and sub in ham.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Trim ends of bread so it fits in a 9-by-13-inch baking dish, then toast directly on oven rack until crisp, 8 to 10 minutes. Melt 3 tablespoons butter in a saucepan over medium-high heat. Add flour; cook, whisking, until golden, 2 minutes. Whisk in milk. Boil, still whisking, until thickened, 2 minutes. Remove from heat. Whisk in Dijon, 1 cup cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread 3/4 cup cheese sauce evenly in bottom of dish. Nestle bread into sauce, cut-side up. Top with pastrami and remaining cheese sauce. Sprinkle with remaining 3/4 cup cheese.
- Bake until bubbly and browned in places, 15 to 18 minutes. Fry eggs in remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat until whites are set but yolks are still runny, 2 to 3 minutes. Top toasts with eggs; sprinkle with chives and serve.
PASTRAMI REUBEN CASSEROLE
Make and share this Pastrami Reuben Casserole recipe from Food.com.
Provided by Kathy
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Grease a large casserole dish.
- Layer slices of pastrami, scrunching to create an uneven layer. You don't want a slab of pastrami.
- Drain sauerkraut and layer over the pastrami. Top with cheese.
- Bake 15-20 minutes or until cheese melts.
- Meanwhile, combine dressing, mayonnaise and relish.
- Remove casserole from oven. Top with dressing and serve.
EASY REUBEN CASSEROLE
This easy Reuben casserole features all the classic ingredients of a Reuben sandwich---sauerkraut, Thousand Island dressing, Swiss cheese, pastrami, and rye bread in the form of a hearty casserole that comes together start to finish in 30 minutes or less.
Provided by Barbara
Categories Casserole Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Put drained sauerkraut loosely in a 10 inch dish that has been sprayed with nonstick cooking spray.
- Sprinkle half the cheese over top. Layer dressing, pastrami and remaining cheese.
- Toss the bread cubes with the melted butter and dried parsley.
- Sprinkle over top the casserole.
- Bake for 10 minutes covered with foil.
- Remove foil, and cook for an additional 10 minutes or until the cheese is melted and the bread is slightly toasted.
Nutrition Facts : Calories 406 kcal, Carbohydrate 16 g, Protein 20 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 86 mg, Sodium 872 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
TURKEY PASTRAMI RECIPE
Turkey pastrami is made by treating the turkey in brine and spices for about 2 days. After that, the turkey is roasted and then sliced. It is a bit time consuming but is really simple to make.
Provided by Yamini Rathore
Categories Main Course
Time 2h30m
Number Of Ingredients 13
Steps:
- Add water, sugar, garlic cloves, salt, juniper berries, black peppercorns, and red pepper flakes in a medium saucepan. Boil it until the sugar dissolves.
- Cool the mixture and place it with the turkey breast in a resealable bag.
- Place the bag in the refrigerator for 2-3 days.
- After the turkey brines itself in the resealable bag, remove the bag from the refrigerator.
- Drain the leftovers and dry the breast well.
- In the food processor, pulse red pepper flakes, brown sugar, juniper berries, and black peppercorns.
- Apply this spice mixture over the brined breast. Cover the breast accordingly. Place the covered breast in the refrigerator for 24 hours.
- Make small pizza box from the heavy-duty aluminum foil
- Soak the chips in water for 15 minutes and preheat the broiler on heat.
- Drain the water from soaked chips and place the chips in to broil for 5 minutes while stirring.
- Take the turkey out from the refrigerator. Preheat the oven for 250oF.
- Place the turkey in it and roast the turkey breast for an hour.
- After the roasting process, cool the turkey breast and cut it into slices.
Nutrition Facts : Calories 150 kcal, Carbohydrate 2 g, Protein 30 g, Fat 2 g, Cholesterol 75 mg, Sodium 873 mg, ServingSize 1 serving
TURKEY PASTRAMI
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time P3DT2h30m
Yield Approximately 4 pounds cooked sliced meat
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
- After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
- Pulse all in a spice grinder or food processor
- Apply rub to breast, cover tightly and refrigerate for 24 hours
- Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
- Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
- Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
- Cover loosely, cool and thinly slice.
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