Best Turkey Emmenthaler And Russian Dressing On Rye Recipes

Turkey Reuben image

Provided by Martha Stewart

Yield Makes 1

Number Of Ingredients 7

2 teaspoons unsalted butter, softened
2 slices rye bread
2 tablespoons Russian Dressing
1 ounce thinly sliced Swiss cheese
4 thin slices cooked turkey
3 tablespoons Tangy Cabbage Slaw
2 dill-pickle sandwich slices

Steps:

Heat a grill pan or a cast-iron skillet over medium heat. Spread butter on 1 side of each slice of bread. Flip bread over, and spread Russian dressing on the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, buttered side up.
Place on grill pan, and cook, pressing down occasionally with a spatula, until golden brown and cheese has melted, 3 to 4 minutes per side. (Cover with a heatproof bowl to encourage cheese to melt; use caution when removing.) Cut sandwich in half, and serve immediately.

Roasted Turkey image

Provided by Martha Stewart

Time 3h45m

Number Of Ingredients 8

1 fresh or thawed frozen whole turkey (10 to 12 pounds)
1 stalk celery, cut into large pieces
2 dried bay leaves
2 medium carrots, cut into large pieces
2 medium onions, quartered
4 tablespoons butter, room temperature
1 teaspoon poultry seasoning, such as Bell's
Coarse salt and ground pepper

Steps:

Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.

Nutrition Facts : Calories 270 g, Fat 6 g, Protein 50 g

Turkey, Emmenthaler, and Russian Dressing on Rye image

Yield serves 1

Number Of Ingredients 14

2 tablespoons sugar
1/4 cup ketchup
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1/2 teaspoon celery seed
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1/4 cup vegetable oil
4 ounces thinly sliced turkey breast
2 thin slices Emmenthaler cheese
1 romaine lettuce leaf
2 slices good rye bread

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.