Happy Thanksgiving everyone!! Today is just a quick post with a recipe for some of those delicious Thanksgiving leftovers we all love. I normally just use the leftovers for sandwiches and dinner for a few days after the big dinner. And let’s face it, Thanksgiving dinner is a lot for one person to cook even when you keep it simple and spread it over a few days as I did. But this year the dinner doesn’t stop with dessert. No, I have one more recipe to make after Thanksgiving: Thanksgiving Leftovers Galette. It’s all the Thanksgiving dinner goodness surrounded by a flaky pastry crust, and it looks divine.
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.
I love recipes that use leftovers! Using what you have and reinventing it to make another meal is convenient and efficient. And tasty. Mostly that last part!
When I was putting away my Thanksgiving dinner leftovers I set aside the filling for this recipe. The ingredients for the crust were all things I had on hand like flour, butter, and kosher salt. That made this a zero shopping necessary recipe.
Tip: The recipes for the galette fillings can be found in my post for Thanksgiving Stuffed Porchetta-Style Turkey Breast. There is also a downloadable menu that includes a shopping list, equipment list, and schedule.
Making this Thanksgiving Leftovers Galette was so quick and easy! I made the dough for the crust during my Thanksgiving dinner prep, and I loved the new method.
Most pie crusts are blended with a food processor or with a pastry cutter. I have even read that you can use 2 forks, but I have never tried that method. This galette’s instructions said to blend the butter into the dry ingredients using your fingers.
It sounded counterintuitive because the butter for pastry crusts needs to be cold, but it worked. Not only that, but I had the crust made in a mere 6 minutes. That’s about half the time it takes me with a pastry cutter or the same as a food processor. The bonus here is I didn’t have to wash the food processor blade and bowl after.
I made the galette a couple of days after Thanksgiving dinner. I have to admit I wanted a night off of cooking after all that work! But putting this together was crazy easy. I just rolled out the dough and layered in the leftovers. I think the order from bottom to top was:
- mashed potatoes
- shredded turkey
- Brussels sprouts
- cranberry sauce
The instructions don’t say this but I halved the sprouts because the filling was piling up. It helped keep it thin and spread the Brussels sprouts out better. Once that was done I pinched the edges closed, brushed them with egg wash, and baked the galette for 50 minutes. The results were spectacular!