Turkey With Rye Dressing Recipes

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 WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
• In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
• Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

TURKEY WITH RYE DRESSING

Steps:

• Toss bread cubes in a large bowl. In a skillet, saute the onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add the nuts, seasonings and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. , Bake at 325° for 4-1/2 to 5 hours or until a thermometer reads 185°, brushing with oil occasionally. Remove all stuffing.

RYE BREAD STUFFING

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
• Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
• Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

RYE BREAD STUFFING

Steps:

• Toss bread cubes in a large bowl.
• In a skillet, cook and crumble sausage just until cooked thru.
• Remove to paper towels to drain.
• To same skillet, add onion, apples, celery, garlic and butter.
• Saute until apples and vegetables are tender.
• Add both the onion mixture and sausage to bread.
• Add nuts (if desired), seasonings and enough broth to moisten.
• Cover and refrigerate til ready to bake.
• Stuff turkey just before baking.
• Bake any additional stuffing separately in a greased 2 quart casserole dish.
• Or bake all stuffing separately in a greased 13x9x2 baking dish.
• To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.

GRILLED SWISS CHEESE, TURKEY & ONION SANDWICH

Steps:

• Cook onions in medium skillet sprayed with cooking spray on medium-low heat 30 min. or until golden brown, stirring frequently. Remove from heat; stir in dressing.
• Spread 1 bread slice with mustard; top with cheese piece, turkey and onions; cover with remaining cheese piece and bread slice.
• Spread outside of sandwich with butter. Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

TURKEY SANDWICH

Steps:

• Lightly toast the bread.
• Spread 2 of the slices with mayonnaise.
• Top with cheese, turkey, lettuce, and tomatoes (optional). Season with salt & pepper if desired.
• Spread remaining slices of bread with cranberry sauce and top sandwich.
• Cut in half and serve.

TURKEY REUBEN SANDWICH

Steps:

• Gather the ingredients.
• In a bowl, combine the mayo, curry ketchup, egg, peppers, mustard, Sriracha, pickle relish, and garlic.
• Stir until everything is incorporated, season with salt and pepper to your liking, and set aside.
• Gather the ingredients.
• Take one slice of marbled rye and smear on some of your homemade Thousand Island dressing.
• Add a slice of cheese, the turkey, sauerkraut, and a second slice of cheese.
• On the remaining slice of marbled rye, give it a hearty smear of the Thousand Island.
• Close the sandwich. Butter both sides with the butter and set aside.
• Put the sandwich on a medium-sized skillet and turn the heat to medium.
• Let the sandwich cook for a few minutes on each side until the cheese starts to melt and the bread begins to crisp up.
• Once both sides are evenly browned, take it off the skillet and set aside for a minute so the cheese doesn't ooze out when you slice it.
• Slice the sandwich in half.
• Serve hot with an extra side of Thousand Island dressing.

TURKEY, EMMENTHALER, AND RUSSIAN DRESSING ON RYE

Steps:

• Make the Russian dressing: Heat the sugar and 1 teaspoon of water in a saucepan over low heat until the sugar is dissolved. Transfer to a mixing bowl.
• Stir in the ketchup, lemon juice, vinegar, salt, paprika, celery seed, Worcestershire sauce, and onion. Gradually whisk in the vegetable oil until all the ingredients are incorporated. Taste, and adjust the seasonings as needed.
• Make the sandwich: Layer the turkey, Emmenthaler cheese, romaine, and 2 tablespoons of the Russian dressing on 1 slice of bread. Top with the other slice of bread.
• Cut the sandwich in half, and serve.