Saturday, October 07, 2006

My Favorite Dish with Turkey Leftovers-Turkey Cannelloni

1 pkg (300g) lasagna noodles

1 tbsp vegetable oil
1/2 cup finely chopped onions
1 pkg (10oz) fresh spinach, trimmed
3/4 lb ricotta cheese
1/4 cup Parmesan cheese
2 eggs, beaten
1 tsp dried basil
3/4 tsp salt
pepper to taste
3 cups finely chopped cooked turkey

Tomato Sauce
1 tbsp vegetable oil
1 onion, finely chopped
1 clove garlic, minced
1 can (14oz/398 ml) tomato sauce
1 tsp dried oregano
1/2 each granulated sugar and fennel seeds

Cream Sauce
1/4 cup butter
1/4 cup all purpose flour
1 cup chicken stock
1 cup milk
1/3 cup Parmesan cheese
Salt and Pepper

In a small skillet, heat oil over medium heat; cook onions until softened, stirring occasionally. Set aside.
Rinse spinach, shake off excess water. Cook spinach with just the water clinging to leaves for 3 to 5 minutes or until wilted. Drain and let cool slightly; squeeze dry and chop to make about 1/2 cup.
In large bowl, beat together ricotta, Parmesan, eggs, basil, salt and pepper to taste, stir in turkey, onions and spinach. Set aside.

Tomato Sauce
In saucepan, heat oil over medium heat; cook onions and garlic until tender. Stir in tomato sauce, oregano, sugar, salt and pepper to taste; simmer for 15 to 20 minutes or until slightly thickened. Set aside.

Cream Sauce
In saucepan, melt butter over medium heat; whisk in flour and cook, stirring, for 2 minutes. Pour in stock and milk; bring to boil and cook, stirring constantly, for 3 minutes or until thickened. Remove from heat and stir in Parmesan. Season with salt and pepper to taste.

Cut lasgana noodles into 5 inch lenths. Cook in large pot of boiling water for 8 minutes or until tender, but firm. Drain well and rinse under cold running water' drain again and arrange on damp towels.

In well-greased 13 X 9 inch baking dish, spread all but 1/2 cup of the tomato sauce. Along one short end of each pasta rectangle, spread about 1/4 cup of the filling. Roll up jelly roll style and place, seam side down, in tomato sauce in casserole. Repeat with remaining filling to make 12 to 14 cannelloni.

Pour cream sauce over cannelloni; drizzle with reserved tomato sauce. (Cannelloni can be prepared to this point, covered and refrigerated for up to 1 day.)Bake, uncovered, in 350 degree oven for 40 to 50 minutes or until sauce is bubbly. Makes about 6 servings.

Sounds like a lot of work, but it is not that bad and it is WELL worth it.


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