John Myers
Turkey Cannelloni
The perfect turkey cannelloni recipe with a picture and simple step-by-step instructions.
- 500 g Minced turkey
- 1 Diced onion
- 1 toe Chopped garlic
- 0,5 Red peppers
- 0,5 Yellow peppers
- 0,5 Green peppers
- 1 Zucchini fresh
- 1 Stalk Celery
- 2 Bay leaf
- 250 ml Yeast-Free vegetable broth
- 100 g Lactose-Free cream
- Olive oil, salt, pepper, sweet paprika powder, paprika pulp
- 2 tbsp Mozzarellastreifen und 1 Prise Oregano
- 16 plates Spelled pasta dough or 250 g cannelloni pasta
- 1 bunch Chopped parsley until smooth
- Heat the olive oil, then sweat the onion cubes first, increase the temperature and add ground turkey to fry. Season with salt, pepper, paprika powder and garlic cubes
- Finely dice the vegetables and add to the meat mixture
- Fill up with vegetable stock, add paprika pulp, bay leaves and chopped parsley, then simmer gently for about 20 minutes
- Preheat the oven to 160 ° convection
- Prepare pasta plates (or lazy, as I was here: take the cannelloni tube out of the package and place it vertically in the baking dish to fill)
- Add some cream to the meat sauce (and if you like, you can add a few cubes of ham – tastes great!) And season to taste
- Fill the pasta and place them side by side in a baking dish
- Add the remaining cream to the remaining meat sauce and pour the meat sauce over the cannelloni
- Sprinkle with the mozzarella strips and oregano. Then bake in the oven for about 20 minutes until browned
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