Got leftover turkey and Thanksgiving sides? Here's a twist on a Reuben sandwich that makes use of extra gravy and cranberry sauce.
In a small bowl, stir together mayonnaise, ketchup, gravy, pickles, horseradish, and lemon juice. Season to taste with salt and pepper, and set aside.Preheat oven to 350°F . Lay a sheet of aluminum foil on a rimmed baking sheet and place turkey in the center. Bring foil edges up to form walls, then add stock to turkey. Bring edges of foil together, and crimp seal foil packet. Transfer to oven to heat turkey through, about 10 minutes.
Evenly spread butter on one side of each slice of bread. Heat a larger cast iron skillet or griddle over medium heat. Working in batches, toast bread, butter-side down, until crisp and golden brown, 3 to 4 minutes. Transfer toasted bread slices to a rimmed baking sheet, toasted-side up; allow to cool slightly.Flip bread slices over, so untoasted sides are facing up. Spread Russian dressing evenly on each slice of bread.
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