Baked Reuben Braid

1 loaf Rhodes Bread Dough, thawed and risen

⅓ cup cheese Italian herb dressing

½ lb. thinly sliced turkey pastrami

8 slices Swiss cheese

2 cups sauerkraut, drained

1 egg white, beaten

2 Tbsp. caraway seeds

Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Pour dressing down the center of the dough. Spread layer of pastrami, then slices of Swiss cheese. Top with sauerkraut.

Make cuts on sides from filling to dough edges. Begin braid by folding the top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by stretching the last strip and tucking under.

Support the braid with both hands and place on a large sprayed baking sheet. Brush braid with egg white and sprinkle with caraway seeds.

Bake at 350° for 30-35 minutes or until browned. Cool slightly and slice to serve.

Thanksgiving Leftover Casserole

3 Tbsp. butter

2 Tbsp. flour

1 12-oz. can evaporated milk

1 cup water

1 tsp. chicken bouillon

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. onion powder

2 cups leftover mashed potatoes

1 cup cooked, diced turkey meat

1 cup leftover stuffing

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

Melt butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.

Place potatoes and turkey in baking dish. Pour the sauce and top with stuffing.

Bake for 45 minutes in the preheated oven.

Moist Turkey

Large turkey*
Deep pan
Turkey bag

Heat oven to 350° and bake from 8:00 pm to 10:00 pm the night before. Reduce heat to 170° and bake until 9:00 am the next day.

*Thaw turkey in refrigerator 2 nights before eating