Turkey Reubens For Two Food

TURKEY REUBENS

Steps:

• Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring, until light brown, about 3 minutes. Add the sauerkraut and apple and season with salt and pepper. Cook, stirring occasionally, until the sauerkraut is lightly browned and dry, about 10 minutes. Add half of the scallion greens and cook, stirring occasionally, for 1 minute.
• Preheat the broiler. Mix the mayonnaise, chili sauce, the remaining scallion greens, the capers and their liquid, and the dill pickling liquid in a small bowl.
• Spread about 1/2 teaspoon butter on one side of each bread slice. Place 4 slices, buttered-side down, on a foil-lined baking sheet. Spread each with some of the mayonnaise mixture, then layer the turkey, dill pickles and sauerkraut mixture on top. Sprinkle with the cheese and broil until the cheese melts, about 2 minutes.
• Spread more of the mayonnaise mixture on the unbuttered sides of the other 4 bread slices; place buttered-side up on the sandwiches. Return to the broiler until golden, turning once, about 2 minutes.

LEFTOVER TURKEY AND STUFFING REUBENS

Steps:

• Position a rack about 4 inches from the broiler heat source, and preheat. Line a baking sheet with foil.
• Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on the prepared baking sheet. Spread some of the Russian dressing on the sides facing up. Top each with a slice of cheese and evenly crumble some of the stuffing over the cheese. Top each with some sauerkraut, turkey and then the remaining cheese on top.
• Put the open-faced sandwiches under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese and push down, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, carefully turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.

TURKEY REUBEN

Steps:

• For the kraut: Preheat the oven to 350 degrees F. Add the stock, juice, pickling spice, black pepper, bay leaf, cabbage and bacon to a pan, cover and cook until the cabbage is softened, about 45 minutes. Once soft, remove from the heat and allow to cool. Then separate the cabbage and save the stock. After the cabbage is cooked, slice the quarters very thin and cover with the rice wine vinegar. Season and finish with a small amount of lemon juice.
• For the dressing: Mix the ketchup, mayo, relish, balsamic, salt, celery seed and white pepper in a bowl.
• To assemble: Put some butter on the grill. Place the bread on the buttered grill until golden brown. Place 1 slice of cheese on each slice of bread. Mix 2 tablespoons of the dressing with 1/4 cup of kraut per sandwich, place on the grill and warm throughout. Place the kraut and 4 ounces turkey on 4 bread slices. Top with the remaining bread.

TURKEY FOR TWO WITH PAN-SAUCE GRAVY

Steps:

• Preheat oven to 350°F. Season turkey with salt and pepper. Let sit at room temperature at least 30 minutes or up to 1 hour, which will help the turkey cook more quickly and evenly.
• Heat oil in a 10" ovenproof skillet over high until just barely smoking. Sear turkey skin side down until deeply golden brown, about 5 minutes; transfer to a plate. Add wine to skillet, scraping up browned bits with a spatula, and cook until liquid is reduced by half, about 2 minutes. Remove from heat, add thyme, rosemary, sage, garlic, cornstarch, and 2/3 cup water, and whisk to combine.
• Place breast skin side up in liquid in skillet and transfer skillet to oven. Roast, checking every 20 minutes or so and adding 1/4 cup more water if liquid under turkey is evaporating lower than 1" in pan, until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 50 minutes (temperature will continue to rise as turkey rests).
• Transfer turkey to a cutting board and let rest 10 minutes before slicing.
• Meanwhile, remove herb sprigs from skillet and discard. Whisk liquid remaining in skillet until garlic mostly dissolves, adding a splash of water and heating over high if needed to loosen (gravy should be thick but easily pourable). Whisk butter into gravy until melted. Strain gravy through a fine-mesh sieve into a small pitcher or bowl.
• Serve turkey with gravy alongside.

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.

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.

TURKEY REUBEN

Steps:

• Place toast on an ungreased baking sheet; spread with mustard. Arrange turkey over mustard. Sprinkle with caraway seeds; top with the sauerkraut and cheese. , Broil about 4-6 in. from the heat for 3 minutes or until cheese is bubbly and lightly browned. Top with pepper rings if desired.