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Thanksgiving leftovers – that’s the best part am I right? While I love me a Thanksgiving leftovers sandwich, (cue Ross and “The Moist Maker”), this Thanksgiving leftovers galette is an amazing way to serve leftover turkey with all the trimmings and get another meal out of it!
The day after Thanksgiving is always a special one to me. I have fond memories of hitting up the mall with my cool aunt, getting manicures and doing some Black Friday shopping then coming home and making a nice big sandwich with turkey and all my favorite sides. And while these days I prefer shopping from home in my pajamas (because crowds, ewww), I still look forward to those Thanksgiving leftovers. So pop this baby in the oven and curl up with your favorite Christmas movie and some Black Friday shopping right from the comfort of your own home.
What is a galette?
The term galette comes from the Norman word “gale”, meaning a flat cake. It’s basically a round, flat pie but with no pie crust topping, so kind of like an open faced tart. Where a pie is a little more formal and put together, the galette is more rustic, relaxed and imperfect. A galette is baked on a baking pan instead of a pie plate. Traditionally they have a fruit filling, but the options are endless!
Thanksgiving leftovers galette
I like to use a refrigerated pie crust because let’s face it, who wants to make pie crust from scratch after Thanksgiving? Layer with all your favorite Thanksgiving sides and turkey, then roll up the edges, brush with some egg wash and pop in the oven until golden.
Ingredients:
- Shredded turkey or cut into chunks
- Mashed potatoes
- Stuffing
- Cranberry sauce
- 2 pie crusts (I cheat and use refrigerated)
- Shredded swiss and gruyere cheese
- 1 egg (for egg wash)
- Optional – gravy
Directions:
1.) Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2.) Unroll the refrigerated pie crusts onto a parchment paper lined baking sheet. Slightly layer the two pie crusts so they overlap in the middle.
3.) Start by spooning the mashed potatoes over the dough, leaving about a 1-2 inch border.
4.) Next layer the stuffing and turkey.
5.) Sprinkle with shredded cheese.
6.) Fold the edges of the dough up so that it makes a crust and large open faced tart.
7.) Make an egg wash by beating 1 egg with some water then brush the egg wash over the edges of the crust.
8.) Bake in the oven for about 20 minutes. Remove then top with the cranberry sauce and place back in the oven for another 5-10 minutes.
9.) Remove once golden. Slice and serve warm with gravy if desired.
Get these leftover containers to bring your leftovers home in so that you can make this recipe the next day.
For more Thanksgiving ideas check out:
Sweet Potato Casserole
These pumpkin magic bars
This easy place setting
This place setting for kids
10 fantastic fall tablescapes
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Thanksgiving leftovers galette
Ingredients
- 1 cup shredded or diced turkey
- 1 cup mashed potatoes
- 1 cup stuffing
- 1 cup cranberry sauce
- 2 pie crusts refrigerated
- 1 egg
- gravy optional
- 1 cup shredded gruyere or swiss cheese
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Unroll the refrigerated pie crusts onto a parchment paper lined baking sheet. Slightly layer the two pie crusts so they overlap in the middle.
- Start by spooning the mashed potatoes over the dough, leaving about a 1-2 inch border.
- Next layer the stuffing and turkey.
- Sprinkle with shredded cheese.
- Fold the edges of the dough up so that it makes a crust and large open faced tart.
- Make an egg wash by beating 1 egg with some water then brush the egg wash over the edges of the crust.
- Bake in the oven for about 20 minutes. Remove then top with the cranberry sauce and place back in the oven for another 5-10 minutes.
- Remove once golden. Slice and serve warm with gravy if desired.