fb-pixelTurkey galettes and tortas: New takes on Thanksgiving leftovers - The Boston Globe Skip to main content
Cooking

Turkey galettes and tortas: New takes on Thanksgiving leftovers

Why bring boring turkey on white to work? These approaches promise a lunch you can savor.

Turkey galette. Photographs by anthony tieuli / food styling by Sheila jarnes/ Ennis inc.

As a fan of Thanksgiving leftovers, I’ve never met a turkey sandwich or bowl of soup I didn’t like. For those times when you want to shake up that routine a bit, we have some variations on the tried-and-true: a hearty, savory galette, an Italian-inspired soup with white beans and escarole, and a Mexican sandwich that moves way beyond standard turkey with plain mayo. Each dish travels well and would make a comforting lunch when you return to work from the holiday.

TURKEY GALETTE

 Makes one 9-to-10-inch galette, serves 4 as a main course

If you use store-bought pie pastry, buy the kind that comes in a roll, as opposed to the type already in a pie plate. I specify root vegetables or squash here because I think they stand up to a second cooking (in the galette) better than other veggies such as broccoli, cauliflower, or green beans.

1         pie pastry, thawed if frozen

Advertisement



Flour, for dusting

2        cups bite-size pieces leftover turkey

½      cup leftover gravy

1         cup leftover roasted root vegetables or squash

1         cup leftover mashed potatoes

1         egg white, beaten lightly

1/3       cup sliced almonds, for garnish, optional

With the rack in the lower-middle position, heat the oven to 400 degrees. Rest the pastry at room temperature until it’s workable, 5 to 10 minutes. Lay a large piece of parchment on the work surface, dust it with flour, place the pastry in the center, dust it with flour, and, if working with homemade pastry, place a large piece of plastic wrap over it (the plastic isn’t necessary for store-bought rolled pastry). Roll the pastry into a circle about 12 inches in diameter, remove the plastic wrap, and trim the circle into shape. Slide the parchment sheet with the dough circle onto a large rimmed baking sheet.

Advertisement



In a small bowl, mix the turkey and gravy. Scrape the mixture into the center of the rolled dough, leaving a roughly 2½-inch border to the edge all around. Spread the roasted vegetables over the turkey, and the potatoes over the vegetables (if the potatoes are firm and/or cold, crumble them). Gently grasp an edge of pastry and fold it up and over about 2 inches of the filling. Repeat to work your way around the galette, overlapping the pastry every 2 to 3 inches; gently pinch the pleated dough to secure it (but do not press it down into filling). Brush the pastry border with the beaten egg and sprinkle both the pastry and filling with the almonds, if using.

Bake until the pastry is deep golden brown and filling is piping hot, 35 to 40 minutes. Set the baking sheet on a wire rack and cool the galette for 5 to 10 minutes. Loosen the galette from the parchment with an offset or long metal spatula and carefully slide it onto a cutting board. Slice and serve warm.

VARIATION: TURKEY GALETTE WITH GREENS AND SWEET POTATOES

Makes one 9-to-10-inch galette 

Follow the recipe for the Turkey Galette, substituting 1 cup of leftover cooked greens, such as kale, for the roasted root vegetables or squash, and 1 cup leftover mashed sweet potatoes for the mashed potatoes.

TIP: PASS THE PARCHMENT

Roll the pastry for the galette on parchment so you can slide it onto (and build the galette right on) the baking sheet. Anthony Tieuli

TURKEY-ESCAROLE SOUP WITH WHITE BEANS

Makes about 3½ quarts 

Advertisement



1 ½   tablespoons extra-virgin olive oil, plus extra for drizzling

1         large onion, finely chopped

2        ribs celery, finely chopped

1         tablespoon minced fresh rosemary

2        bay leaves

Salt and pepper

2        teaspoons pressed or grated garlic (about 5 medium cloves)

2½   quarts turkey stock, preferably homemade

2/3     cup small pasta, such as orzo or ditalini

2        cups bite-size pieces leftover turkey (about 10 ounces)

1         can (19 ounces) cannellini, white kidney, or small white beans, drained and rinsed (about 1¾ cups)

1         medium head (about 1 pound) escarole, cleaned and chopped into ½-inch pieces

Grated Parmesan, for serving

In a large Dutch oven over medium-low heat, heat the 1½ tablespoons oil until shimmering. Add onion, celery, rosemary, bay leaves, and ½ teaspoon salt, and cook, stirring often, until vegetables soften, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 40 seconds. Cover, keep heat at medium-low, and cook, stirring occasionally, until the vegetables have released some moisture, about 6 minutes. Add the stock, adjust the heat to medium-high, and bring to a strong simmer.

Add the pasta, 2½ teaspoons salt, and pepper to taste, stir to mix, and cook until the pasta is tender, about 8 minutes, adding turkey, beans, and escarole about halfway through. Taste the soup and adjust the seasoning with salt and pepper if necessary. Serve in warmed bowls, garnishing each portion with a drizzle of oil and a sprinkle of grated Parmesan.

Advertisement



TURKEY AND CHEDDAR TORTAS

 Makes 4 sandwiches

Tortas are often made on crusty rolls called bolillos. If you like avocado, use a few thin slices of it in place of (or on top of) the cheddar.

2        medium poblano peppers (about 6 ounces total)

2        teaspoons neutral or olive oil

1         medium-large onion, peeled and cut into ½-inch-thick slices

¾      cup mayonnaise

1½    teaspoons fresh lime juice

½      teaspoon ground cumin

½      teaspoon pressed or grated garlic (about 1 medium clove)

3        tablespoons minced scallion, white and light green parts (about 2 medium)

Salt and pepper

4        bolillos or other crusty rolls, five to six inches in diameter

8        thin slices leftover roast turkey (about ½ pound), sprinkled lightly with salt and pepper

8        thin slices tomato

½      pound sharp cheddar cheese, thinly sliced

Char the poblano peppers. Set one gas burner on the stove to high and lay the peppers right in the flame, using tongs to turn them every minute or so until they’re black all over. If your stove isn’t gas, use the broiler: Put the peppers on a baking sheet a couple of inches beneath the broiler and turn them frequently until they’re evenly charred. For both methods, place the hot peppers in a paper bag or covered bowl to trap the steam and loosen the skins for easier peeling. When the peppers have cooled down, seed them and finely chop.

In a medium, heavy nonstick or cast-iron skillet over medium-high heat, heat the oil until shimmering. Add the onion slices in a single layer and cook, undisturbed, until charred on the bottom, about 3 minutes. Flip them and continue to cook, undisturbed, until the second side is charred, about 3 minutes longer. Cool the slices briefly and chop roughly.

Advertisement



Meanwhile, in a small bowl, mix the mayonnaise, lime juice, cumin, garlic, chopped poblanos, minced scallion, ¼ teaspoon salt, and pepper to taste to blend (you should have about 1 cup). Spread each half of all the rolls with about 1½ tablespoons of poblano-scallion mayo. Spread about a quarter of the charred onions on each bottom half, sprinkle lightly with salt and pepper, and top with 2 slices each of turkey and tomato and a quarter of the cheese. Position the remaining slices of bread on the sandwiches, pressing them into place gently yet firmly. Cut the sandwiches in half if desired and serve.


Adam Ried appears regularly on “America’s Test Kitchen.’’ Send comments to cooking@globe.com.