Thanksgiving Galette

by Caterina Borg, Good Food Gourmet on November 26, 2014

Thanksgiving Galette, www.goodfoodgourmet.com
It’s wonderful to have large groups of family and friends who come together during the holidays to enjoy each others company around a table brimming with festive foods, but there many whose loved ones are out of state, out of the country or simply reside in the memories of the past. For them the holidays simply come and go without much fanfare, but rather as just another day. To those people I say that the holidays don’t have to be about time consuming preparations of endless traditional foods, but rather a simple creation that still celebrates the flavors and textures of the season.

Enter my Thanksgiving Galette – this tidy little package of flaky dough that encases the many unique components of the season, all topped with my favorite sausage stuffing. I will tell you that this is perfectly compact meal is ideal for those with limited kitchen space and refrigeration or for those who have just flown the nest and reside in tiny abodes. It is a welcome creation at the Thanksgiving table with each bite being so perfectly reminiscent, yet still so different from the next.

Don’t hesitate to serve up this delicious galette topped with your favorite gravy alongside a delicious salad — your guests will go back for seconds and even thirds. If you find yourself overwhelmed with leftovers, simply toss them all together and freeze for future meals. I now make extra stuffing to ensure that I have enough for a few spare galettes that get tucked away in the freezer. Holiday or not, it is pure happiness when they are baking in the oven. A great way to inject a little holiday joy into your hectic week.

Sausage & Apple Stuffing
3 mild Italian sausage links (raw, skin removed)
¼ cup olive oil
1 small onion, finely diced
2 garlic cloves, finely minced or passed thru press
2 large ribs of celery, diced
2 cups mushrooms, finely diced
3-4 tablespoons freshly chopped parsley
S&P to taste
4 cups small cubes of rosemary bread (for croutons)
2 cups chicken stock, warm
2-3 tablespoons Lawrys all purpose chicken seasoning
1 recipe apple pie filling (about 2 cups prepared)
½ cup dried currants
2 beaten  eggs
2 prepared pie crusts
Leftovers of poultry meat, mashed potatoes, sweet potatoes, cranberry relish, vegetable to include green beans, corn peas or whatever you may have (do not include brussel sprouts)

Whenever I visit the grocery store, I always go to the day old bread section. Here you can find many great loaves of bread that have been significantly discounted. I love to use rosemary bread for my stuffing so I will always pick those up and then toss them in my freezer until ready to use. I also like to use whole wheat or grain bread for this stuffing because it holds up better and adds a nicer texture.  Cube the bread into medium sized pieces and bake them in a slightly warm oven until crisp. This is one step you can do the day before or whenever you have time, and it’s out of the way.

Next, follow the directions on the link above to make the homemade apple filling. This adds such a lovely flavor to the stuffing, and you can make this ahead of time too. If you use canned filling, you will need one can of small diced precooked pie filling or approximately 2 cups.

Remove the sausage from the casing by cutting the casing with a sharp knife lengthwise and peeling it off. Break apart the sausage with your fingers into small chunks and place them in a bowl. Add the oil to a medium sized pot along with the oil and the onion and begin to sauté the onion until it is soft and translucent.

Sausage & Apple Stuffing, www.goodfoodgourmet.com

Add in the diced celery, mushrooms and minced garlic and cook together for a few minutes until the celery has softened. Toss in the pieces of sausage and sautee it all together over low to medium heat until the sausage has cooked through. The sausage will release some extra fat, but if it appears too lean, you can add a little more oil.

Sausage & Apple Stuffing, www.goodfoodgourmet.com

Sausage & Apple Stuffing, www.goodfoodgourmet.com

Next add in the toasted croutons, sprinkle on the 2-3 tablespoons of Lawrys chicken seasoning and toss again everything together gently. Slowly ladle in the 2 cups of stock, and fold everything together until the stock is absorbed and all the ingredients are mixed in together. At this point, toss in the apple pie filling and the dried currants and combine evenly then add the beaten eggs and fresh parsley and toss again. Gently heat all of this through on very low heat. At this point, taste for seasoning — you really should not have to add too much.  Set this aside until it is cool and cover until ready to use.

Sausage & Apple Stuffing, www.goodfoodgourmet.com

Sausage & Apple Stuffing, www.goodfoodgourmet.com

Sausage & Apple Stuffing, www.goodfoodgourmet.com

Sausage & Apple Stuffing, www.goodfoodgourmet.com

Sausage & Apple Stuffing, www.goodfoodgourmet.com

Thaw your pie crusts by laying them on top of each other on a sheet of parchment paper. Once they are still cold but malleable, press the dough out flat. Don’t worry if it breaks at this point. Put another piece of parchment on top of the flattened dough and start rolling it out into a large circle. Once you are happy with the size place the parchment onto a ½ sheet pan and peel off the top piece of parchment. Use a fork to score the dough so that it cooks evenly, then fold in all of the edges into the center so that you can place the rim to meet the outside the edges of the dough. Once you have the rim in place, unfold the dough gently to hang over the edge. Do this quickly or you may have to chill the dough in between handling.

Thanksgiving Galette, www.goodfoodgourmet.com

Add in whatever items you want as the filling to your galette, just make sure they are all cool or at room temperature. I added diced turkey thigh meat, mashed potatoes, sweet potato pieces, leftover cranberry relish along with some diced green beans and creamed mushrooms. I topped all of this with some stuffing and then folded the dough onto the stuffing allowing some of it to peek through. Since all of the items are cooked, you only want to bake the galette long enough to bake the crust and the stuffing. The dough and the stuffing should be a nice golden brown color, with crispy bits of stuffing at the top.

Thanksgiving Galette, www.goodfoodgourmet.com

Thanksgiving Galette, www.goodfoodgourmet.com

Thanksgiving Galette With Gravy, www.goodfoodgourmet.com

Thanksgiving Galette With gravy, www.goodfoodgourmet.com

 

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