Best Ever Leftover Turkey Cannelloni
Put those roast turkey leftovers to use with this recipe for making a delicious batch of leftover turkey cannelloni.
Prep Time20 minutes mins
Cook Time40 minutes mins
Course: Main Course
Cuisine: Croatian
Keyword: leftovers, pasta, turkey
Servings: 6 people
Calories: 577kcal
Author: Jane and Sonja
Filling
- 1 tbsp vegetable oil
- ½ cup finely chopped onions
- Pinch salt
- 1 cup cottage cheese
- ¼ cup parmesan cheese grated
- 2 eggs beaten
- 1 tsp pepper
- 3 cups finely chopped cooked turkey breast
- 2 cups pasta sauce
Cream sauce
- 1 cup butter
- ¼ cup all purpose flour
- 1 cup chicken or turkey broth
- 1 cup milk
- 4 slices of swiss cheese or ⅓ cup parmesan cheese
- Lasagna noodles x9 or canneloni noodles.
Cook lasagna noodles according to packaging, add a bit of vegtable oil to the water while cooking to prevent noodles from sticking afterwards.
Strain the noodles when ready and pour cold water over top to cool down so the noodles can be handled.
Cut noodles in half.
Preparing the filling
Heat 1 tbsp vegetable oil in a frying pan.
Add onions and a pinch of salt and cook for about 6 minutes to release the flavors. Continue mixing.
Beat eggs in a large bowl and then add in the cheeses and pepper in to the bowl to mix together. Add the chopped turkey and the cooked onions into the bowl and mix well.
Pour most of the pasta sauce into the glass baking pan, leaving just enough sauce aside to sprinkle on top before baking.
Transfer a full spoon of filling on to the lasagna noodle and roll the filling inside. Place inside the pan with the overlapping edge facing down. Continue until all noodles are filled and placed inside the pan, about 16-18 pieces.
Prepare cream sauce.
Put butter in frying pan on med heat, add flour and mix making a roux. When the colour appears a bit brown, add broth and milk slowly.
Continue mixing until smooth. Add in the cheese and continue mixing until melted. Cook for 2-3 minutes, the sauce will thicken.
Assembling the Turkey Cannelloni
Pour the cream sauce over top of the rolled noodles. Sprinkle some leaftover pasta sauce over top for color.
Add some chopped parsley on top if desired.
Cook uncovered cannelloni in oven at 350F for 40 minutes.
Calories: 577kcal | Carbohydrates: 14g | Protein: 39g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1340mg | Potassium: 749mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1646IU | Vitamin C: 9mg | Calcium: 266mg | Iron: 2mg