Turkey Cannelloni - KellyBronze Turkeys - UK

Name: Turkey Cannelloni - KellyBronze Turkeys - UK
Ingredients: 160g stale bread, soaked in 100g of milk; 200g cooked chestnuts, finely chopped; 1 clove of garlic, minced; 100g diced red onion; 50g diced celery; 50g diced carrots; 50g parmesan cheese; 2 whole eggs; 30g butter; 60g pancetta, minced; 1 teaspoon of fresh marjoram, chopped; 1 teaspoon of fresh parsley, chopped; 1 teaspoon of fresh rosemary, chopped; ¼ teaspoon fresh nutmeg, grated; 2 teaspoons sea salt; Pinch of black pepper; 450g leftover cooked boneless turkey meat, cut into chunks. (Adjust the recipe where required depending on how much turkey you have left over!); 40g parmesan cheese; 1 teaspoon of salt; 100 ml gravy or reduced stock; Zest of 1 orange (optional); Plus 480g bread mix (as above); 2 whole eggs and 200g 00 flour for the fresh cannelloni. (Store-bought cannelloni can also be used); 600ml béchamel sauce; 20g cooked chestnuts, finely chopped; Parmesan, to serve

www.kellybronze.co.uk

Serves 6 Prep time 1 hour Cooking Time 30 minutes Ingredients FOR THE STUFFING FOR ASSEMBLY Method Step 1 Start by making your pasta dough for the fresh cannell

View full recipe on www.kellybronze.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kellybronze.co.uk.

Share this recipe:

Ingredients

160g stale bread, soaked in 100g of milk
200g cooked chestnuts, finely chopped
1 clove of garlic, minced
100g diced red onion
50g diced celery
50g diced carrots
50g parmesan cheese
2 whole eggs
30g butter
60g pancetta, minced
1 teaspoon of fresh marjoram, chopped
1 teaspoon of fresh parsley, chopped
1 teaspoon of fresh rosemary, chopped
¼ teaspoon fresh nutmeg, grated
2 teaspoons sea salt
Pinch of black pepper
450g leftover cooked boneless turkey meat, cut into chunks. (Adjust the recipe where required depending on how much turkey you have left over!)
40g parmesan cheese
1 teaspoon of salt
100 ml gravy or reduced stock
Zest of 1 orange (optional)
Plus 480g bread mix (as above)
2 whole eggs and 200g 00 flour for the fresh cannelloni. (Store-bought cannelloni can also be used)
600ml béchamel sauce
20g cooked chestnuts, finely chopped
Parmesan, to serve