Turkey sage cannelloni
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 200g sausagemeat, skinned chipolatas or skinned sausages
- 1 onionchopped
- 2 cloves garliccrushed
- 150g butternut squashpeeled and cut into small dice
- 1 tbsp plain flour
- 2 tbsp dry sherry
- 250ml chicken stock
- a handful sagechopped
- 200g cooked turkeychopped
- 225g fresh lasagne sheets
BÉCHAMEL
- 2 tbsp butterplus extra for the dish
- 2 tbsp plain flour
- 350ml whole milk
- 100g manchegograted
Nutrition: per serving
- kcal777
- fat40.3g
- saturates19.2g
- carbs56.8g
- sugars9.8g
- fibre5.5g
- protein42g
- salt1.5g
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.
