I don't know about you, but I STILL have leftover turkey (now along with leftover ham). So tonight I'm making turkey reubens for dinner! Here's the recipe, thanks to the Real Simple November issue.

Serves 4
Spread 4 slices rye bread with Dijon mustard and another 4 with Russian dressing. Dividing evenly, top the mustard-spread bread slices with 8 slices roasted turkey, 1 cup sauerkraut, 8 slices Swiss cheese, and the remaining bread. Pan-fry the sandwiches in olive oil until the cheese melts.

I'll be adjusting it to use Thousand Island dressing and Pepperjack cheese. And I'm thinking about making oven fries to serve with it. And, of course, pickles!