Turkey Reuben Pâté

2 slices rye bread 2 cups undrained sauerkraut (about 16 ounces) 1-1/2 pound ground turkey 3 tablespoons brown mustard, divided 2 large eggs 1/4 pound thinly-sliced corned beef, cut into strips

Preheat oven to 350 degrees. In a large bowl, crumble bread into small pieces and combine with sauerkraut. When the bread has absorbed the juice, add ground turkey, 1 tablespoon mustard, and eggs. Mix well.

In a 1-quart, non-stick loaf pan, spread 1/3 of the turkey mixture. Spread surface with 1 tablespoon mustard and arrange half of the strips of corned beef in rows. Add another 1/3 of turkey mixture, smooth and repeat mustard and corned beef layers. Cover with remaining turkey mixture and spread the remaining mustard over top.

Bake for 1 hour or until knife inserted into center comes out clean. Cool at room temperature, cover, refrigerate and serve cold the following day with dill pickles, rye crackers and mustard.

Tip: This pâté will keep in the refrigerator for about 1 week

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