Thanksgiving Leftovers Galette

Dough Ingredients:

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter, cut into ½ inch pieces
• 1 tsp sugar
• ½ tsp salt
• ¼ cup cold water
• Egg wash or heavy cream (for brushing crust)

Filling Ingredients:

• 1 cup leftover mashed potatoes
• ½ cup leftover gravy
• 1 cup leftover turkey, shredded
• ½ cup leftover carrots
• ½ cup leftover stuffing
• ¼ cup leftover cranberry sauce
• Salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. To 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 dry flour remaining.
3. Incorporate enough cold water into the flour mixture until it binds together and forms a rough ball. Knead the ball just until the dough begins to become smooth. Try not to overwork the dough, this can cause it to become tough.
4. Roll the dough into a ball, then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes. It can also be chilled overnight.
5. On a floured surface, roll the disk out to a circle about 12 inches in diameter. Gently transfer the dough onto the prepared sheet pan.
6. Layer the fillings out evenly to within 2 inches of the outside edge. Fold the edge of the dough over the filling, creasing and folding until completing the circle. Brush the crust with egg wash or heavy cream. Sprinkle salt and 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. 
8. Warm up your leftover gravy and pour over galette just before serving.