Best Baked Turkey Pastrami Casserole Recipes

TURKEY-PASTRAMI CROQUE-MADAME CASSEROLE

Steps:

• Preheat oven to 450 degrees. Trim ends of bread so it fits in a 9-by-13-inch baking dish, then toast directly on oven rack until crisp, 8 to 10 minutes. Melt 3 tablespoons butter in a saucepan over medium-high heat. Add flour; cook, whisking, until golden, 2 minutes. Whisk in milk. Boil, still whisking, until thickened, 2 minutes. Remove from heat. Whisk in Dijon, 1 cup cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread 3/4 cup cheese sauce evenly in bottom of dish. Nestle bread into sauce, cut-side up. Top with pastrami and remaining cheese sauce. Sprinkle with remaining 3/4 cup cheese.
• Bake until bubbly and browned in places, 15 to 18 minutes. Fry eggs in remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat until whites are set but yolks are still runny, 2 to 3 minutes. Top toasts with eggs; sprinkle with chives and serve.

BAKED REUBEN CASSEROLE

Steps:

• Preheat oven to 350f degrees. Spray 11x7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
• Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
• Spread cubed bread into the bottom of the prepared baking dish.
• Cover evenly with half of the pastrami.
• Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
• Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
• Next, top with remaining pastrami. I gently push down to help compact it all a bit.
• Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
• In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
• Pour mixture evenly over the casserole.
• Top with breadcrumbs.
• Cover with foil.
• Bake for 45 minutes.
• Remove from oven, let rest for 5 minutes then slice and serve.

TURKEY PASTRAMI

Steps:

• For the brine: In a large pot, combine the 3 quarts hot water, the brown sugar and kosher salt. Bring to a boil, stirring until the sugar and salt are dissolved. Remove from the heat and pour in the 3 quarts ice water. Add the bay leaves, garlic, thyme, black peppercorns, cloves and juniper berries. Cool the brine down to 42 degrees F, then add the turkey breasts. Refrigerate for 24 hours.
• For the dry rub: Mix together the ground juniper berries, black peppercorns and coriander seeds. Remove the turkey from the brine and wipe off the spices before drying with paper towels. Rub the dry rub onto the breasts, with more of the dry rub on the skin side. Double wrap the turkey breasts in plastic wrap and refrigerate for 24 hours.
• Preheat a smoker with mesquite chips for 10 to 15 minutes. Place the turkey breasts, skin-side down, on the racks. Smoke until the breasts reach an internal temperature of 145 degrees F, about 3 1/2 hours for a large breast.
• Preheat the oven to 350 degrees F. Transfer the turkey breasts to a roasting pan and cover with aluminum foil. Roast until the internal temperature reaches 160 degrees F, 45 minutes to 1 hour. Remove from the oven and allow to cool. Wrap the roasting pan in plastic wrap and chill overnight before slicing for serving.

PASTRAMI-REUBEN CASSEROLE

Steps:

• Set oven to 400°F.
• Grease a 13 x 9-inch baking dish.
• Lightly butter both sides of the bread slices.
• Slice in to about 1-1/2-inch cubes then place on a baking sheet.
• Bake until semi-crisp, but NOT hard and brown.
• Spread the bread cubes in the prepared baking dish.
• Sprinkle the sauerkraut over the bread cubes.
• Layer the beef strips evenly over the sauerkraut.
• Pour the salad dressing completely over the top (you may use more than 2 cups if needed).
• Cover with foil and bake 400°F (bottom oven rack) for 20-25 minutes.
• Remove from oven and sprinkle with shredded cheese and continue to bake UNCOVERED for another 6-8 minutes or until the cheese is melted and bubbly.

TURKEY PASTRAMI

Steps:

• In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
• After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
• Pulse all in a spice grinder or food processor
• Apply rub to breast, cover tightly and refrigerate for 24 hours
• Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
• Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
• Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
• Cover loosely, cool and thinly slice.

BAKED TURKEY PASTRAMI CASSEROLE

Steps:

• 1. Preheat oven 350 degrees.
• 2. Add oil to large skillet. Place over medium high heat. Add onions and green pepper. Saute until tender. Add mushrooms, garlic, and pastrami and cook until heated through. Deglaze pan with wine and reduce by half.
• 3. Add the seasoning, spaghetti sauce and pasta. Spoon mixture into a 13x9x2 inch baking dish. Cover and bake 25 minutes. Remove cover add cheese and bake uncovered another 5 minutes or until cheese melts.