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| Galettes on a Platter with Cranberry Sauce and Olives |
Serves 4
You'll Need: 3 cups dinner rolls (torn into 1/2" pieces; about 3 medium rolls), 3/4 cup warm water (or warm stock or broth), 1/2 cup left over turkey or ham (diced), 1/2 cup left over stuffing (chopped), 1/2 cup left over mashed potatoes, 1/2 cup left over corn casserole, 1/2 cup left over steamed carrots (diced; use any left over vegetable you have), 1/2 cup mozzarella cheese (shredded), 1/2 tsp fresh thyme (chopped; optional), 1 Tbsp melted butter, 1 Tbsp olive oil, 2 eggs (lightly beaten), pinch kosher salt, pinch freshly grated black pepper, 2-3 Tbsp vegetable oil
Garnish Options: A handful of greens (with a splash of olive oil and vinegar or fresh lemon juice), a handful of left over olives, and left over cranberry sauce
How to Prepare: Place the torn bread pieces in a large
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| Use Pastry Cutter to Combine |
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| Place Galettes in One Layer |
preparation bowl. Pour the warm water (or broth) over the bread. Mix gently with your hands so all the bread is covered in liquid. Allow to sit for 1-2 minutes. Squeeze the excess water out with your hands. Discard the remaining liquid. Place the bread back in the large preparation bowl. Add all of the remaining ingredients (except for the 2-3 Tbsp vegetable oil). Using a pastry cutter, blend all of the ingredients together and shape into a large ball shape. Using your hand, score an X shape, portioning out 4 even pieces. Shape each of the 4 pieces into a patty (like you would with a hamburger). Set aside on a plate. In a large saute pan, heat the vegetable oil. Place the patties in one layer in the saute pan on medium heat (avoid having them touch one another if possible). Allow patties to cook about 4-5 minutes on each side. Flip to the other side and allow them to cook another 4-5 minutes, until browned slightly. Remove from pan and let drain and cool on paper towels.
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| Individual Plating Option |
You can transfer galettes to a serving platter and garnish with greens, drizzled with olive oil and vinegar. Or you can plate the galettes on a serving platter and garnish with left over olives and cranberry sauce with some fresh herbs. Or, simply spoon a bit of cranberry sauce on each serving plate and position the galette over the sauce. Enjoy.
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