Leftover Turkey and Stuffing Reubens

Total Time:
25 min
20 min
5 min

4 servings

  • Iced Tea:
  • 4 cups boiling water
  • 2 tea bags
  • Sugar or sweetener, optional
  • 6 cups ice cubes
  • Reubens:
  • 4 tablespoons unsalted butter, at room temperature
  • 8 slices rye bread
  • 4 tablespoons Russian dressing
  • 8 slices Swiss cheese
  • 2 cups leftover stuffing, slightly warm
  • 2 cups sauerkraut
  • 1 pound leftover turkey, thinly sliced
  • Kosher salt and freshly ground black pepper
  • For the iced tea: Pour the boiling water over the tea bags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove the tea bags and add sweetener to taste if using. Stir in the ice cubes until melted. Keep refrigerated until ready to use.

  • For the Reubens: Position an oven rack in the top of the oven and preheat the broiler to high. Line a baking sheet with foil.

  • Spread some butter on one side of each slice of bread. Place 4 pieces buttered-side down on the prepared baking sheet. Spread half of the Russian dressing on the top side of each bread slice on the baking sheet. Top each with a slice of cheese, then evenly crumble the stuffing over the cheese. Top each with one-quarter of the sauerkraut and turkey, then a slice of the remaining cheese. Season with salt and pepper.

  • 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 Russian dressing on the unbuttered side of each of the 4 remaining bread slices and place them buttered-side up on top of the melted cheese, pushing down to finish the sandwiches. Return the sandwiches to the broiler and toast carefully, turning once so both sides become golden brown, about 1 minute per side. Serve hot with iced tea.

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    Recipe courtesy of Food Network Kitchen