Lunenburg Sauerkraut Dressing For Turkey Food

TURKEY REUBEN

Steps:

• For the 18,000 Island dressing: Roughly chop the pickled jalapeños and Quick Pickles and add them to the mayonnaise in a large bowl. Add the ketchup, mustard, granulated garlic, salt and pepper to taste. Stir to combine and set aside.
• For the reubens: Preheat a griddle over low heat. Butter one side of each piece of bread and place butter-side down on the griddle. Toast until browned. Meanwhile, add the turkey to the griddle in piles to warm. Add the sauerkraut in 2 separate bundles to the same griddle. Spoon a generous amount of dressing on top of the sauerkraut and cover each with 2 slices of Swiss cheese. Cover with a lid or large inverted bowl to warm and allow the cheese to melt, about 30 seconds. Add the Quick Pickle brine to the griddle and cover to allow the cheese to steam and fully melt.
• Place the sauerkraut on top of the turkey, then remove it to a slice of toasted rye. Top with a second piece of toasted rye. Slice in half on the diagonal and plate the sandwich on top of sweet potato fries to prevent the bottom of the sandwich from steaming, and to catch any drippage. Enjoy warm.
• Add the vinegar, sugar, mustard seeds, salt, garlic, bay leaf and 1/2 cup water to a saucepan and bring to a simmer. Cook until the sugar has dissolved, then add the cucumbers and dill to a heatproof container and pour over the pickling liquid. Let sit for at least 10 minutes.

YET ANOTHER TURKEY SAUSAGE AND KRAUT SKILLET

Steps:

• In a large skillet heat olive oil over medium heat.
• Add onion and carrot and cook until onion begins to brown, stirring often.
• Add sauerkraut, mustard, sherry, caraway, and brown sugar. Mix well.
• Add kielbasa and bring mixture to a boil.
• Reduce heat to medium low and simmer, covered, for 10 minutes.
• Serve mixed with egg noodles, over potatoes, or with chunky rye bread.

GRILLED TURKEY REUBEN SANDWICHES

Steps:

• Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
• Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

LUNENBURG SAUERKRAUT DRESSING (FOR TURKEY)

Steps:

• In a large bowl, combine sauerkraut, onion, apples, brown sugar, pepper and savory. Loosely pack into turkey cavity - it shouldn't be more than 3/4 full since the dressing will expand. Fasten with skewers or sew to close cavity.
• Place turkey in roasting pan, tuck wings under bird, tie legs together and rub oil over skin. Loosely "tent" with foil, and roast at 325F for 3 1/2 - 3 3/4 hours. Remove foil and baste frequently during the last hour.
• Bird is done when drumstick moves easiy in the joint. Let stand, covered for 15 minutes before carving. This recipe makes enough to stuff a 10-12 lb. turkey.