Turkey Reubens Recipe

Ingredients

• 2 stalks celery, cut crosswise into thirds
• 1 medium onion, cut into wedges
• 1 cup water
• ½ tsp caraway seeds, crushed
• ¼ tsp celery seeds
• ¼ tsp salt
• ¼ tsp black pepper
• ½ lb bone-in turkey breast halves
• 6 cups shredded fresh cabbage
• 2 cups purchased coarsely shredded carrots
• 6 slices rye bread
• 6¾ oz slices reduced-fat Swiss cheese
• ½ cup bottled reduced-calorie Thousand Island salad dressing

1. Place celery and onion in a 3-½- or 4-quart slow cooker. Add the water to cooker. In a small bowl combine caraway seeds, celery seeds, salt, and pepper. Sprinkle evenly over turkey. Place turkey on celery and onions in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-½ to 4 hours. If using low-heat setting, turn to high-heat setting. Add cabbage and carrots to cooker; cover and cook for 30 minutes more.
3. Preheat broiler. Using tongs, remove cabbage and carrots from cooker; set aside. Transfer turkey to a cutting board; remove and discard skin. Thinly slice or shred turkey. Discard celery and onion. Place bread slices on a large baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes or until tops are lightly toasted. Turn bread slices over and top each with a slice of cheese. Broil 1 to 2 minutes more or until cheese is melted.
4. Place ¾ cup turkey and ¾ cup cabbage mixture on each cheese-topped bread slice. Top each sandwich with about 1 Tbsp. of the salad dressing. If desired, sprinkle tops with additional celery seeds.