This Gluten-Free Leftover Thanksgiving Turkey Galette started, as these things often do, with a familiar ritual. Every year — every single year — usually, the day-after Thanksgiving, I make a leftover turkey pot pie. It's tradition and comfort. It's one of those “don’t overthink it, just make it” meals that anchors the holiday weekend.
Turkey? Always.
Mashed potatoes? Of course.
Vegetables? Whatever survived the table.
Dressing (or Stuffing, if you know, you stuffed it)? Mandatory.
Extra gravy? Non-negotiable.
All wrapped in my gluten-free crust — the same one that keeps showing up for these galettes like the reliable friend it is.
But this year?
I decided to shake things up.
To buck tradition just a little.
To take the entire leftover dinner and… galette it.
Because honestly? If the Weekly Galette series has taught me anything, it’s that nearly anything can be reinvented in flaky gluten-free crust.
And this one? It’s pure cozy, savory, post-holiday satisfaction — casual enough for sweats and a movie, smart enough to serve guests, and delicious enough that you won’t miss the pot pie one bit.
This Gluten-Free Day-After Thanksgiving Galette is my annual ritual, rethought. For years I made a post-Turkey pot pie — the classic plate-of-leftovers-in-a-pie plate, but this year I wanted something flakier, handier, and slightly more roguish. So I took mashed potatoes, chopped turkey, stuffing, veggies, and extra gravy and gave them a crusty, gluten-free upgrade.
It’s basically everything you love about the leftovers — condensed, portable, and baked until the edges are proud. Cozy, ridiculous, and exactly what a day-after meal should be.
Leftovers shouldn’t feel like leftovers. They should feel like round two... and maybe even better.
This Gluten-Free Leftover Thanksgiving Turkey Galette takes everything you loved about dinner (the turkey, the potatoes, the stuffing, the gravy), and rebuilds it into something new, nostalgic, and fully worth preheating the oven for.
It’s comforting, it’s efficient, it’s everything good about Thanksgiving wrapped in golden pastry — a meal that asks for slow slices, second helpings, and zero apologies.
Dough:
Layers and Filling:
Here’s to good cooking and good eating.
Craving another savory spin? Try my Gluten-Free Barbeque Chicken Galette — flaky crust and just Like California Pizza Kitchen!
Check out all of my savory gluten-free galettes here!
Gluten-free galette filled with Thanksgiving left overs. Mashed potato, turkey, crumbled stuffing, vegetables, and a hit of gravy. Finished with fresh herbs and extra gravy at the table. It’s a savory comfort bomb.
When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours for your Banana Bread recipe:
I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.
If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.
Here are several that are available from Amazon:
King Arthur Measure for Measure Gluten-Free Flour
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Cup4Cup Gluten Free Multipurpose Flour
None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.
For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.
By paying attention to these details, you'll set yourself up for success in creating a delicious and moist Gluten-Free Banana Bread. Happy baking!
You can use kosher salt in this recipe; however, the crystal of table salt and kosher salt are not the same. So a teaspoon of one is not the same as a teaspoon of the other. Here are equivalents for two commonly available kosher salt brands:
To Replace: 1 teaspoon table salt
• 2 teaspoon diamond Crystal Kosher Salt
• 1 1/2 teaspoons Morton Kosher Salt
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