Leftover Thanksgiving Dinner Galette
Put those leftovers to delicious use with a savory galette!
Servings 6 slices
Calories 397kcal
Ingredients
- 1 cup shredded turkey
- 2/3 cup cranberry sauce
- 1 1/2 cups mashed potatoes
- 1/2 teaspoon fresh thyme
- 1 cup gravy
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Galette Dough
- 1/2 cup salted butter chilled
- 1 1/4 cup all purpose flour 166 g
- 1/4 teaspoon salt
- 2 tablespoons chilled water
- 1 1/4 tablespoon semolina flour
- 1 egg whisked for an egg wash
Instructions
- Make Galette Dough: In a large bowl, whisk together salt and flour. Cube chilled butter add it to the flour and use a pastry cutter to cut the butter into the flour until a crumbly dough is formed. Create a well in the mixture, add the cold water, and mix until all of the flour is incorporated. Form the pastry dough into a ball, wrap it in plastic wrap, and store it in the fridge for 30 minutes.
- Preheat: Preheat oven to 375 degrees F.
- Roll Out Galette: On a sheet of parchment paper, add the dough and use a lightly floured rolling pin to roll out the dough into about a 7-inch round circle. Gently slide the parchment paper with the rolled-out pastry to a baking sheet.
- Fill Galette: Warm the mashed potatoes in the microwave to ensure they are creamy and spreadable. Add some to the base of the galette and then use an oiled spatula to gently spread them in a thick layer. Be careful to keep the semolina on the base of the galette as that is what will keep the bottom from getting soggy. Leave about 1 1/2 in border of dough to be able to fold over.Add a layer of shredded leftover turkey with the thyme, salt, and pepper. Finish with a thin layer of the cranberry sauce. Do your best to cover as much of the turkey as possible with at least a little bit of the cranberry sauce to prevent the turkey from burning.
- Fold Edges: Gently fold the dough border over the filling, overlapping the edges of the dough as needed, ensuring that you close up any corners, leaving the center of the galette open.
- Egg Wash and Bake: In a small bowl, whisk the egg and then use a pastry brush to brush the folded-over edges with the egg wash.
- Bake: Add to oven and bake for 40 minutes.
- Finish with Gravy: Heat the leftover gravy either in a small saucepan on the stove or in a glass pourable pyrex in the microwave. Whisk until smooth and then drizzle on top of the galette.
- Enjoy!
Video
Notes
Storage
Store leftovers in an airtight container in the fridge for just a day or two - depending on how old the leftovers are that you are using.
Pastry Dough: This dough can be made ahead and stored in the fridge for up to 3 days or stored in the freezer for up to 3 months.
Filling Substitutions
Use your favorites! Just be sure to either have a layer of cranberry sauce or gravy on top of the turkey before baking so that the turkey doesn't dry out or burn. You could also use scalloped potatoes, mashed sweet potatoes, stuffing, or even layer with sliced canned cranberries.
Spreading the Potatoes
If putting mashed potatoes down first, then be careful when you spread the potatoes over the semolina flour because it is key to keeping the bottom of the galette from getting soggy. You can lightly oil a spatula to help spread without the potatoes sticking. The creamier the potatoes, the better!
Nutrition
Calories: 397kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 503mg | Potassium: 278mg | Fiber: 2g | Sugar: 11g | Vitamin A: 542IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 2mg
