1½ cups unbleached all-purpose flour, plus more for rolling
1 teaspoon kosher salt
10 tablespoons butter
5 tablespoons cold water
For the filling:
2-3 cups leftover turkey, both light and dark meat
½ cup cranberry sauce
1 cup roasted Brussels sprouts
1 cup roasted carrots
1 cup mashed potatoes
1 cup sausage dressing
For the egg wash:
1 egg, beaten
1 tablespoon water
To serve:
2 cups poultry gravy
sprinkle chopped parsley
additional cranberry sauce on the side
Takes ,
serves 6.
Instructions
Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Preheat oven to 425°F. Line a large baking tray with parchment paper.
Prepare filling: Cut leftover turkey into bite-sized pieces. Cut, dice or chop vegetables in same fashion.
Assemble galette: On a floured surface, roll dough out to a 14-inch round. Transfer to a parchment-lined sheet pan or pizza stone. Add cranberry sauce, spreading it out across the surface of the dough, leaving 3/4-inch edge bare. Next, add each filling item one at a time, Fold the dough edges up towards the centre of the galette.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, evenly brush it on to the exterior dough.
Bake: Transfer the galette to the oven and bake for 40 minutes or until the pastry has puffed up slightly and the dough is an even golden brown. Remove from oven. Slide galette off of the tray on to your work surface or cutting board and leave to cool for 5 minutes.
In the meantime, warm the leftover gravy.
To serve: Cut into wedges and serve with a ladle or two of gravy plus a sprinkle of freshly chopped herbs and cranberry sauce on the side. Pairs perfectly with a favourite salad and white wine.
Got Turkey Leftovers?
Ingredients
For the galette dough:
1½ cups unbleached all-purpose flour, plus more for rolling
1 teaspoon kosher salt
10 tablespoons butter
5 tablespoons cold water
For the filling:
2-3 cups leftover turkey, both light and dark meat
½ cup cranberry sauce
1 cup roasted Brussels sprouts
1 cup roasted carrots
1 cup mashed potatoes
1 cup sausage dressing
For the egg wash:
1 egg, beaten
1 tablespoon water
To serve:
2 cups poultry gravy
sprinkle chopped parsley
additional cranberry sauce on the side
Directions
Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Preheat oven to 425°F. Line a large baking tray with parchment paper.
Prepare filling: Cut leftover turkey into bite-sized pieces. Cut, dice or chop vegetables in same fashion.
Assemble galette: On a floured surface, roll dough out to a 14-inch round. Transfer to a parchment-lined sheet pan or pizza stone. Add cranberry sauce, spreading it out across the surface of the dough, leaving 3/4-inch edge bare. Next, add each filling item one at a time, Fold the dough edges up towards the centre of the galette.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, evenly brush it on to the exterior dough.
Bake: Transfer the galette to the oven and bake for 40 minutes or until the pastry has puffed up slightly and the dough is an even golden brown. Remove from oven. Slide galette off of the tray on to your work surface or cutting board and leave to cool for 5 minutes.
In the meantime, warm the leftover gravy.
To serve: Cut into wedges and serve with a ladle or two of gravy plus a sprinkle of freshly chopped herbs and cranberry sauce on the side. Pairs perfectly with a favourite salad and white wine.
Got Turkey Leftovers?
5 / 5. 1
Buttery pastry filled with tender leftover turkey, veggies, mashed potatoes, dressing and cranberry sauce, all gathered up in flaky pastry…
You’ve got TURKEY LEFTOVERS, and we have the perfect recipe to use them – a TURKEY GALETTE we know you’ll love!
This is our absolute favourite way of putting turkey dinner leftovers to good use. Remember this recipe around Thanksgiving, Christmas and the holidays. It’s surprisingly easier than it looks because, think about it, you’ve made most of the ingredients days before, LOL! Finally, the flavours and enticing aromas as you bake this is like having your celebratory turkey dinner all over again, but this time wrapped in a buttery, flaky pastry. Trust us, friends, if you’ve got TURKEY LEFTOVERS, you have got to make this!
We’re going to change up the format for this post a bit. Let’s set the scene with details about the various leftovers we used from a recent family gathering, then discuss making the pastry crust, AKA galette dough, and finally go through how to bring this unique and seriously delicious main course idea together.
Here are all the details on putting turkey leftovers to good use:
WHAT IS A GALETTE?
The above photo jumps ahead to show you a finished TURKEY GALETTE, fresh from the oven. Basically, it’s a large round of pastry that then gets topped with a filling. The pastry is folded up around the filling, and the exterior of the pastry is brushed with egg wash. The entire dish of deliciousness is then baked. We’re big fans and think the concept quite brilliant. After making this recipe, don’t forget to come back and try this VEGETABLE GALETTE recipe too. We also have more galettes in the works, so stay tuned!
INGREDIENTS
The day we crafted this post, I started by pulling all the Thanksgiving leftovers from the refrigerator. Simple step, just root through the fridge to find the turkey meat, vegetable side dishes, mashed potatoes and dressing/stuffing. Plus, if you have leftover cranberry sauce and turkey dinner gravy, grab that too. The trick here is to envision what you served for your holiday meal. Then envision how to layer those leftovers on a large round of dough, reimagined as a GALETTE — a rustic, savoury pie. Here’s what I used in my LEFTOVER TURKEY GALETTE.
ROASTED TURKEY
Preparing a DRY-BRINED TURKEY for holiday get-togethers, especially Thanksgiving and Christmas, is always a good idea. Our method of tucking chopped fresh thyme, rosemary and sage under the skin of the bird and rubbing the cavity with kosher salt is just the beginning. We then transfer the whole turkey into a large butcher’s bag, leaving it to dry brine for three days before roasting. The result is perfectly flavoured, tender turkey with juicy meat that serves a crowd. If you’ve not tried this method of cooking a turkey, please give it a go. It’s a game-changer on the big day, and it brings new life to leftover Christmas and Thanksgiving turkey since the meat is still so succulent.
After serving the whole turkey, clean the meat off the bones and carcass and place them in an airtight container. Prepping the turkey is easy, where we cut it away from the bones, remove and discard any skin, then dice the flesh up into bite-sized bits. Praying to the turkey leftover gods that you have both light and dark meat leftovers to prepare this galette. In the VIDEO attached to this post, I say to prepare 2 – 3 cups of leftover turkey. If more makes it in, even better.
ROASTED BRUSSELS SPROUTS
This recipe for ROASTED BRUSSELS SPROUTS—served with a creamy sauce made with walnut, Parmesan and sage—is a rather new addition to my holiday menu. We crafted the recipe two years ago, and it’s already an oft-requested family favourite. Even as a leftover with its rich sauce clinging to those roasted sprouts, it still works. Prepping these and other vegetable side dishes for use in a galette is easy; just roughly chop them and you’re good to go.
GRILLED HEIRLOOM CARROTS
The second vegetable side dish I served this year was our GRILLED CARROTS flavoured with lime, garlic and honey. Prep them like the Brussels sprouts, just roughly chopped. Now, let’s say you’re serving something not listed here, fear not. We’re thinking virtually all vegetables will work. We think side dishes made with broccoli, cauliflower, zucchini, asparagus, sweet potatoes, squash, pumpkin, peas and beans all have a place in a galette. Add your favourite veggie side dish to the list.
COLCANNON MASHED POTATOES
If the term COLCANNON is new to you, click the link to learn more. Basically, it’s the mashed potato upgrade we should all be making more often than we do. Imagine onions, leeks, shallots or chives sautéed with cabbage or kale and stirred up with creamy mashed potatoes made with butter and sour cream. This traditional Irish potato recipe is big on flavour and pairs perfectly with the other ingredients in our rustic pie. Of course, regular PARMESAN MASHED POTATOES or GARLIC MASHED POTATOES will work too. Heck, we think even SCALLOPED POTATOES will be perfect in this recipe. Again, go ahead and make this recipe your own by using the recipes your friends and family love most, kids included.
SAUSAGE DRESSING WITH APPLES
Adding a crumbly dressing or stuffing as the final topper before folding the pastry up and over the filling works like a charm. This SAUSAGE DRESSING recipe is made with finely shredded sourdough bread, sautéed onion, celery and carrot, and aromatics like fresh herbs and diced apples. It’s light and fluffy during its first serving, then gets nice and crispy when repurposed in this leftover recipe.
CRANBERRY SAUCE
I almost forgot to mention the HOMEMADE CRANBERRY SAUCE we spread out over the dough before the toppings were added. Made with cranberries, shallots, ginger, brown sugar, plus orange juice and chopped orange peel, our version is tangy and gives the galette a pleasant pop of both colour and flavour. Fingers crossed there’s enough leftover to add an extra dollop or two to the plate when you serve. So good.
GALETTE DOUGH
The dough for this recipe is kinda like our famous PIE DOUGH and CHEDDAR PIE DOUGH recipes, but I made a slight change. Instead of rubbing a mixture of flour and kosher salt together with very cold butter by hand, we made this rustic pie crust using a food processor. This is a great recipe for people just learning how to make homemade pastry.
You’ll be able to follow our lead and start with a quick pulse of the butter with the dry mixture to get it coated. Then run the machine on a low setting and gradually add the cold water. In just 30 seconds, the dough comes together like magic. Then wrap and refrigerate for an hour to chill before assembling the galette. Bonus: not a bad idea to double the recipe, then divide into two discs. You can freeze the second disc and have it at the ready for the next time you make a galette. Don’t be surprised if someone asks you to make it again, the very next day!
ASSEMBLY
Assembling this LEFTOVER TURKEY GALETTE is easy. The instructions listed down below offer exact directions, but we suggest following your instincts. We started by rolling the dough out to a large circle and centred it onto a parchment-lined baking sheet. We’ve also made galettes on pizza stones, cookie sheets and simple large fluted dishes. Each and all worked perfectly.
We started by adding a generous swipe of the cranberry sauce to the round, followed by the various layers of leftovers, trying to vary the colours. The final step was to fold up the edges and add the egg wash to the outside.
BAKE
Surprisingly, baking the galette only takes about 40 minutes. This cook time ensures the pastry surround is perfectly cooked to a rich, pleasing golden brown. The inside is just pure turkey dinner heaven, take two. We suggest giving the galette a few moments to cool once out of the oven. Then we’re ready to serve.
SERVE
As mentioned, we’re serving with a ladle of leftover POULTRY GRAVY and maybe a bit of CRANBERRY SAUCE too. We also love serving this main course idea with nothing more than a sprinkle of chopped fresh parsley, accompanied by our EASY COUSCOUS SALAD or some SIMPLE SALAD GREENS. You can also enjoy it with our CREAMY COLESLAW or this easy ASIAN COLESLAW recipe. Both of those slaw recipes are made with store-bought coleslaw, rounding out our goal to make leftovers a simple recipe endeavour.
This delicious dinner recipe is so wonderful, we suggest you PIN the recipe to a favourite main course, holiday and leftover ideas board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Our TURKEY LEFTOVERS GALETTE with all the trimmings is like turkey dinner all over again!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the galette dough:
1½ cups unbleached all-purpose flour, plus more for rolling
1 teaspoon kosher salt
10 tablespoons butter
5 tablespoons cold water
For the filling:
2-3 cups leftover turkey, both light and dark meat
½ cup cranberry sauce
1 cup roasted Brussels sprouts
1 cup roasted carrots
1 cup mashed potatoes
1 cup sausage dressing
For the egg wash:
1 egg, beaten
1 tablespoon water
To serve:
2 cups poultry gravy
sprinkle chopped parsley
additional cranberry sauce on the side
Directions
Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Preheat oven to 425°F. Line a large baking tray with parchment paper.
Prepare filling: Cut leftover turkey into bite-sized pieces. Cut, dice or chop vegetables in same fashion.
Assemble galette: On a floured surface, roll dough out to a 14-inch round. Transfer to a parchment-lined sheet pan or pizza stone. Add cranberry sauce, spreading it out across the surface of the dough, leaving 3/4-inch edge bare. Next, add each filling item one at a time, Fold the dough edges up towards the centre of the galette.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, evenly brush it on to the exterior dough.
Bake: Transfer the galette to the oven and bake for 40 minutes or until the pastry has puffed up slightly and the dough is an even golden brown. Remove from oven. Slide galette off of the tray on to your work surface or cutting board and leave to cool for 5 minutes.
In the meantime, warm the leftover gravy.
To serve: Cut into wedges and serve with a ladle or two of gravy plus a sprinkle of freshly chopped herbs and cranberry sauce on the side. Pairs perfectly with a favourite salad and white wine.
Until Cottage Season
