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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