Leftovers are one of the best parts of Thanksgiving! This is especially true if you are the one hosting the big meal, because that means you totally get dibs on the majority of the leftover food.
Eating turkey and cranberry sauce sandwiches for a solid week is all fine and good, but you can have a lot of fun with those full Tupperware containers hanging out in your fridge after the holiday, and this Thanksgiving Leftover Galette is something I encourage you to try!
A galette is just a fancy term for, to put it simply, a pie without a pan. It’s really awesome when you think about it, especially if pie crusts and making them “pretty” intimidate you. Galettes are lovely in their rusticity, are fun to slice and eat, and can be made in savory or sweet varieties.
The best part is that putting this galette together doesn’t take a lot of extra effort, use a pre-made refrigerated pie crust or make your own, load it with your leftovers, and slam that puppy into the oven.
Add a dollop of cranberry sauce and drizzle on some additional warmed gravy and you’ve breathed new life into all of your Thanksgiving vittles. Enjoy!
|Thanksgiving Leftovers Galette|| |
- 1 homemade or pre-made rolled refrigerated pie crust
- 3 TBS dry bread crumbs or finely crushed crackers
- 1 - 1.5 cups leftover mashed potatoes, sweet or white
- 1 cup leftover stuffing
- 1 cup leftover shredded turkey
- Chicken broth, as necessary
- Leftover gravy and cranberry sauce
- 1 egg white
- Black pepper
- Preheat oven to 400F. On a large baking sheet lightly coated with cooking spray, unroll premade crust or place a ~13-inch rolled out homemade pie crust.
- If your stuffing has started to get dry, moisten it by stirring in a little chicken broth.
- Sprinkle bread or cracker crumbs onto the crust, leaving a 1.5 inch space around the edges. The crumbs will help absorb moisture as the pie bakes so that the bottom of the crust doesn't get too soggy.
- Add a layer of mashed potatoes and top with stuffing and turkey, still leaving the 1.5 inch space around the edges. Drizzle gravy on top.
- Fold over the empty edges of the crust toward the center of the pie. Brush the edges with the egg white and sprinkle on the black pepper.
- Bake for about 25 minute or until crust is golden brown. Allow to cool slightly, and then slice and serve with additional warmed gravy and cranberry sauce.
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