November 27, 2020

Hey All!

If you decided to still have your traditional Thanksgiving dinner this year with the turkey, stuffing, and the whole shebang and still find yourself with an abundance of left overs look no further than Turkey and Stuffing Reubens.

These leftovers find their way into a classic Reuben along with sauerkraut, Russian dressing and Swiss cheese and oddly satisfying.

Enjoy!
Marzee

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Leftover Turkey and Stuffing Reubens

INGREDIENTS:
4 tablespoons unsalted butter, room temperature
8 slices rye bread
4 tablespoons Russian dressing
8 slices Swiss cheese
2 cups leftover stuffing, warmed slightly
2 cups sauerkraut
1 pound leftover thinly sliced turkey
Kosher salt and freshly ground black pepper

DIRECTIONS:
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.

YIELD: 4 Servings
Categories: Main course

MARZEE's CORNER

"I used to be addicted to thanksgiving leftovers, but then I quit cold turkey"