Turkey Cannelloni Recipe with Sage

Turkey sage cannelloni

  • serves 4
  • Easy

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



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


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

Check out more of our turkey leftover recipes here...

Naan Bread with Turkey and Pea Relish Recipe

Nutritional Information

  • Kcals 777
  • Fat 40.3g
  • Saturates 19.2g
  • Carbs 56.8g
  • Sugars 9.8g
  • Fibre 5.5g
  • Protein 42g
  • Salt 1.5g