Thanksgiving Leftovers Galette

mikaela | wyldflour

One 9-inch Galette

Thanksgiving Leftovers Galette

35 minPrep Time

25 minCook Time

1 hrTotal Time

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Ingredients

Galette Crust:
• 1 1/3 cups all-purpose flour
• 1/2 teaspon salt
• 1/2 cup unsalted butter
• 3-4 Tablespoons ice cold water
Filling:
• 2 cups leftover turkey
• 1/2 teaspoon salt
• dash of pepper
• 1/2 cup leftover stuffing
• 1/4 cup leftover cranberry sauce
For Topping:
• 1 egg
• couple pinches of salt
• extra cranberry sauce for serving

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Make the Crust. Fill a small glass with ice and water and set aside to get cold. Measure flour and salt into a medium to large-sized mixing bowl. Slice up all of the butter and add to the flour. Use a pastry cutter to cut the butter into the flour until the mixture is clumping and sheeting through the pastry cutter. (This can take 5 minutes of cutting.) If you don't have a pastry cutter, add the flour, salt, and butter to a food processor. Pulse until pebble-sized clumps are forming. Either way, once the butter is cut into the flour, add 3 tablespoons of the ice cold water to the mixture. You should be able to gather the flour/butter crumbles and press into a large ball. If it is too dry, add another 1/2-1 tablespoon of water. Once mixture is pressed into a ball, flatten it slightly into a disk shape and wrap in plastic wrap. Place in the refrigerator to chill for at least 15 minutes.
3. Prepare filling. Mix turkey with salt and pepper. Set aside.
4. Roll Out The Pie Crust. Place a piece of parchment paper on the counter, the same size as whatever baking sheet you plan on using. Sprinkle flour over the parchment paper and flour your hands. Use a rolling pin or plastic water bottle to roll out the pie crust. Roll the dough out into a circle until it is about 13 inches in diameter. Place a 9-inch cake tin lightly in the center of the dough and trace around it with a butter knife. This circle will be your guide for the filling. The edges of the dough should extend a couple inches outside this circle. Use the edges of the parchment paper to lift the crust and move the parchment paper to a baking sheet.
5. Assemble. Spread the turkey to fully fill the traced circle. Sprinkle stuffing all over the turkey. Then sprinkle the 1/4 cup of cranberry sauce all over the filling. Starting at one "side" of the circle, fold the edges up over the filling. Continue around the "sides" of the circle, folding the edges up and folding over the crust where it overlaps.
6. Whisk the egg in a small bowl and brush it over the exposed pie crust. (If you don't have a brush, just dip your fingers into the egg and lightly rub down the pie crust.) Sprinkle a couple pinches of salt over the pie crust.
7. Bake the galette for 25 minutes or until the edges of the crust are starting to brown. Remove from the oven, slice, and serve with extra cranberry sauce!

Notes