Thanksgiving Leftovers Galette

Yield: 1 9-inch Galette
Prep Time:
30 mins
Cook Time:
1 hr
Chill Time:
30 mins
Total Time:
2 hrs
 
Watch the video on the recipe post to see how we made this! Feel free to use what ever leftovers you want. But if you decide to put in the pumpkin pie too, then let us know how it turned out. If you plan ahead and are making pies for Thanksgiving, then just make extra pie dough for the galette! Just refrigerate the dough and use it later for the galette.

Ingredients

Galette dough ingredients

  • 1 1/4 cups (155g) all-purpose Flour
  • 1/2 cup cold unsalted Butter (1 stick or 113g), cut into 1/2-inch (12mm) pieces
  • 1 teaspoon Sugar
  • 1/2 teaspoon kosher or sea Salt
  • 1/4 cup (60ml) cold Water (you may not end up using the full amount)
  • Egg wash (one egg mixed with 2 tablespoons of water) or Heavy Cream, for brushing the crust

Filling ingredients

  • leftover Mashed Potatoes (about 1 cup)
  • leftover Gravy (as much as you want)
  • leftover Turkey (about 1 cup of shredded turkey)
  • leftover Brussels Sprouts (about 1/2 cup)
  • leftover Stuffing (about 1/2 cup)
  • leftover Cranberry Sauce (as much as you want)
  • fresh cracked Black Pepper , to taste

Directions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
  2. Make the crust: In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
  3. Incorporate the enough of the cold water into the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become smooth. Don't overwork the dough or else it will become tough. 
  4. Roll the dough into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
  5. On a floured surface, roll the disk out to a circle about 12 inches (30-cm) in diameter. Gently transfer the dough onto the prepared sheet pan.

  6. Layer the fillings out evenly to within about 2 inches (5 cm) of the outside edge. Fold the edge of the dough over the filling, creasing and folding until completing the circle. Brush the crust with the egg wash or heavy cream. Sprinkle fresh cracked black pepper over the galette, if desired.
  7. Bake for 50 to 60 minutes, or until the crust is golden. Serve warm or at room temperature.

Recipe Video

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