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November 29, 2017

Thanksgiving Leftovers Galette

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What to do with thanksgiving leftovers? This galette recipe layers turkey, stuffing, and cranberry sauce in a flaky pie crust!

I insisted on roasting a fifteen pound turkey for two people.

And making five pounds of mashed potatoes.  And a crock pot full of green bean casserole.  And maybe two different kinds of stuffing.

O.o

I know, I know.  It is completely and utterly ridiculous.  Everyone told me, “Kaela, why don’t you just do a cornish hen?  Or a chicken?  Or a turkey breast?”

I don’t. know. you guys…   But it’s just not the same.  I need the whole turkey.  So that I can shove one stuffing down its topside and one stuffing up its derriere.  And I need enough leftover turkey and mashed potatoes and green beans so that I can tornado them all together into a bowl for every one of the five days following thanksgiving.

So I did a whole turkey.  So there.

What to do with thanksgiving leftovers? This galette recipe layers turkey, stuffing, and cranberry sauce in a flaky pie crust!

What to do with thanksgiving leftovers? This galette recipe layers turkey, stuffing, and cranberry sauce in a flaky pie crust!

What to do with thanksgiving leftovers? This galette recipe layers turkey, stuffing, and cranberry sauce in a flaky pie crust!

Thanksgiving Leftovers Galette

Because of said fifteen pound turkey and two kinds of stuffing, those leftovers outlasted the other thanksgiving noms.  If you’re not a huge fan of cranberry sauce, you can easily replace it with gravy.  It just depends on whether you want a more savory finish or a hint of sweetness.  And make sure that you have extra cranberry sauce for serving!  You’ll want to smear it all over every last bite!

What to do with thanksgiving leftovers? This galette recipe layers turkey, stuffing, and cranberry sauce in a flaky pie crust!

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

If you're not a fan of cranberry sauce, replace it with leftover turkey gravy!

7.8.1.2
105
https://www.wyldflour.com/thanksgiving-leftovers-galette/
wyldflour

Nutrition

Calories

2163 cal

Fat

119 g

Carbs

166 g

Protein

101 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Disclaimer:  Note that the above links may include affiliate links, from which I make a small percentage. However, I personally use the above products and will only recommend something I continue to use, myself. My opinions are 100% my own. Check out my full policies here. 

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Filed Under: All Recipes, Five Ingredients or Less, Main Dishes

Reader Interactions

Comments

  1. Rosa says

    November 30, 2017 at 5:01 am

    Ha ha ha....I'm wishing we had leftovers now. This looks divine!
    Reply
    • Mikaela says

      November 30, 2017 at 10:51 pm

      I'm wishing we had more leftovers, too!!! Lol. I'll settle for any excuse to eat pie crust.
      Reply

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