Best 10 Turkey With Rye Dressing Recipes

MOLASSES-AND-CIDER-GLAZED TURKEY WITH RYE-AND-BLACK-WALNUT STUFFING

Steps:

• Turkey: Preheat oven to 450 degrees, with rack in lower third. Boil 1/2 cup cider in a small saucepan until reduced by half, about 5 minutes. Remove from heat; stir in molasses until combined. Season body and neck cavities of turkey generously with salt and pepper. Rub butter evenly over skin; season with salt and pepper. Let stand 30 minutes.
• Stuffing: Meanwhile, melt butter in a large skillet over medium-high. Add onion, celery, apple, and garlic; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add wine; bring to a boil and cook until reduced by half, about 2 minutes. Transfer mixture to a large bowl; toss with bread, walnuts, parsley, and 1 cup broth until combined. Fold in eggs.
• Lightly pack half of stuffing into body and neck cavities of turkey. Toss remaining stuffing with remaining 1 cup broth; transfer to a lightly buttered 2-quart baking dish and cover with parchment-lined foil. Tie turkey legs together with twine. Transfer to a roasting pan fitted with a rack. Pour broth and remaining 3/4 cup cider into pan.
• Roast turkey 30 minutes. Reduce heat to 350 degrees. Brush turkey with some of cider-molasses glaze. Continue roasting, brushing with more glaze every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) and into stuffing registers 165 degrees, 1 hour, 30 minutes to 2 hours, depending on size of bird. (Add more broth as needed to prevent bottom of pan from scorching.) Transfer turkey to a carving board. Let stand 30 minutes.
• Meanwhile, bake extra stuffing in baking dish 15 minutes. Uncover and continue baking until top is crisp and golden brown in spots, about 15 minutes more.
• Gravy: Remove rack from roasting pan; skim excess fat from pan drippings with a large spoon. Heat pan across two burners over medium-high. Add wine and bring to a boil, scraping browned bits from bottom of pan with a wooden spoon. Add 2 1/2 cups broth; return to a boil. Whisk together remaining 1/4 cup broth and flour in a small bowl. Slowly pour flour mixture into pan, whisking constantly, until gravy thickens slightly, about 2 minutes. Remove from heat; stir in butter until combined. Strain gravy through a fine-mesh sieve; transfer to a gravy boat.
• Remove twine from turkey and transfer to a platter. Garnish with apples, pears, and fennel. Carve turkey and serve, with stuffing and gravy alongside.

HERBED TURKEY AND DRESSING

Steps:

• In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside. , Toast bread; cut into 1/2-in. cubes. Place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; remove with slotted spoon and add to bread. Add butter to drippings; saute the celery, carrots, mushrooms, ham and onions for 15 minutes. , Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute and 3/4 cup basting sauce; mix lightly. , Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together. Place on rack in roasting pan. Baste with some of remaining basting sauce. , Bake, uncovered, at 325° for 5 to 5-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. , Add broth to remaining dressing; toss to coat. Place in a greased 2-1/2-qt. baking dish; refrigerate. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 1 hour; uncover and bake 10 minutes.

TURKEY SALAD ON RYE

Steps:

• Mix the dressing ingredients and spread a little on each slice of bread. Pile on the tomato, cucumber and turkey slices, and the lettuce. Top with any remaining dressing. Best eaten the same day.

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.

BRINED AND ROASTED TURKEY WITH RYE BREAD STUFFING LOGS

Steps:

• Remove turkey from brine. Rinse, and set aside in roasting pan. Preheat oven to 400. Place bread cubes in large bowl and set aside.
• Heat butter in skillet and saute onion, apples, celery, and garlic until tender. Transfer to bowl with bread cubes. Add nuts, all seasonings, and enough broth to moisten. Mix well.
• Brush turkey with 1 tsp oil. Stuff turkey with half of stuffing. Pour beer over top and baste with syrup or honey. Cover turkey in foil and place on lowest oven rack. Baste with honey or syrup every half hour or so. Bake 4 hours, or until meat thermometer indicates 180-190 degrees.
• Take a large sheet of foil and butter or spray with pam. Lay strips of bacon two across with ends overlapping. Spread remaining stuffing over bacon, leaving approximately half an inch of exposed bacon at each end. Using foil to help, roll into stuffing log, place in baking dish, and place in refrigerator.
• During last hour of turkey cooking, remove log from refrigerator and remove foil, set aside to use as cover. Cook log for 30 mins covered in foil, then roll the log so underside of bacon is exposed. Cook for 30 more minutes Finally, remove foil covering and cook for ten mins, assuring bacon crispness. (Cooking the stuffing log can also be done after turkey is removed and other dishes are cooking).
• Pour broth from roasting pan into pot and drain with gravy strainer. Boil and add flour in small increments until desired thickness is reached.

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.

PERFECT ROAST TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.

ROASTED TURKEY

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.

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.

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