Turkey Cannelloni

Turkey Cannelloni

Ingredients:

TT olive oil

1 small onion, chopped

2 cloves garlic, crushed

1 cup turkey mince

¼ cup mushrooms, chopped

½ cup chopped tomatoes

TT basil oregano

TT salt & PEPPER

CREPES SEE BELOW

TT butter

TT al purp flour (roux)

450 ml milk

TT cheddar

TT Parmesan cheese, grated

Procedure:

1. Preheat the oven to 375 °F

2. Heat the oil in a saucepan, add the onion and garlic and cook for 2-3 minutes until softened. Add the minced turkey and cook for a further 4-5 minutes.

3. Add the mushrooms, tomatoes, mixed herbs and seasoning to taste, stir well and simmer for 15 minutes, covered. Allow to cool slightly.

4. Use the turkey mixture to fill the cannelloni tubes and place them into a shallow ovenproof dish.

5. Melt the butter in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring continuously. Remove from the heat, add the Cheddar cheese and season to taste.

6. Pour the sauce over the filled cannelloni, sprinkle with grated parmesan cheese and place into the preheated oven.

7. Bake for 35-40 minutes, until golden brown.

Crepe Recipe:

1/2 cup all-purpose flour

1/2 teaspoon white sugar

1/8 teaspoon salt

1 egg

1 cups milk

(make from mix)

1 tablespoons butter, melted

Procedure:

1.            Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

2.            Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.