Try this recipe for turkey and sage cannelloni, then check out our beef cannelloni and butternut squash cannelloni.


  • 2 tbsp olive oil
  • 200g sausagemeat, skinned chipolatas or skinned sausages
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 150g butternut squash, peeled and cut into small dice
  • 1 tbsp plain flour
  • 2 tbsp dry sherry
  • 250ml chicken stock
  • a handful sage, chopped
  • 200g cooked turkey, chopped
  • 225g fresh lasagne sheets


  • 2 tbsp butter, plus extra for the dish
  • 2 tbsp plain flour
  • 350ml whole milk
  • 100g manchego, grated


  • STEP 1

    Heat the oil in a pan and cook the sausagemeat, breaking it up into small bits. Season, then cook until golden and a little crisp. Add the onion and cook until softened. Add the garlic and cook for 2 minutes, then stir in the squash and cook for a few minutes until starting to soften at the edges.

  • STEP 2

    Add the flour and stir in completely. Tip in the sherry, then gradually add the stock and stir until simmering. Put on a lid and cook gently until the squash is just tender. Stir in the sage and turkey.

  • STEP 3

    To make the béchamel, melt the butter, then stir in the flour and cook for 2-3 minutes or until lightly golden. Gradually stir in the milk to make a sauce. Season, then add 60g of the manchego.

  • STEP 4

    Heat the oven to 190C/fan 170C/gas 5. Butter a baking dish, then spoon in a thin layer of béchamel. Cut the lasagne sheets in half widthways, then spoon 1 tbsp of the turkey mix over each sheet before rolling up to make a cannelloni. Line up the cannelloni join-side down in the dish. Spoon over the rest of the béchamel then scatter over the remaining manchego. Bake for 25-30 minutes or until golden and bubbling.


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