Olive Magazine
Turkey Cannelloni Recipe with Sage

Turkey sage cannelloni

Published: December 26, 2018 at 10:02 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our creamy cannelloni pasta recipe with turkey, sage and butternut squash. This epic leftovers ideas will make an easy family dinner over the festive season

Nutrition:
NutrientUnit
kcal777
fat40.3g
saturates19.2g
carbs56.8g
sugars9.8g
fibre5.5g
protein42g
salt1.5g
Advertisement

Ingredients

  • 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

BÉCHAMEL

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

Method

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content