Turkey Canalons
Recipe Date:
December 4, 2014
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- Extra Virgin Olive Oil
- 1 Yellow Onion, chopped
- 2 Cloves Garlic, minced
- Turkey, finely ground
- 1/4 cup Ground Pork
- Bread Crumbs
- 1 Egg, lightly beaten
- 1 tsp freshly ground nutmeg
- salt and freshly ground white pepper
- 18 Canneloni wrappers or 3 sheets of fresh pasta (can substiture fresh egg roll sheets)
- 2 tbsps Butter
- 3 tbsps Flour
- 2 cups Milk, warmed
- salt and freshly ground white pepper
- 1/2 cup parmesan cheese, grated
Directions
Make the bechamel:
- Heat butter in a medium saucepan over low heat, sprinkle in flour and stir until a thick roux forms, 3-5 minutes.
- Add warm milk gradually and stir until mixture reduces, about 10 minutes. Season to taste with salt and pepper.
Make the canalons:
- Fry onions and garlic
- Lower heat and cook until onions begin to caramelize, about 10 minutes.
- Add chicken or turkey and pork to skillet and cook 10-15 minutes.
- Mix bread crumbs with egg, nutmeg, and salt and pepper. Stir bread crumb mixture into skillet, add some bechamel for moistness, remove from heat and allow to cool.
- Cook cannelloni wrappers in a large pot of boiling salted water until tender, about 3 mintues. Drain well on clean cloth towels. Spoon a small amount of meat mixture along one side of each wrapper, roll each one into a tube, starting from the meat side. As canalons are filled, place them seam side down, side by side, in a lightly buttered baking dish just big enough to hold them.
- Pour the bechamel over the canalons, sprinkle with cheese and bake until golden brown at 400 degrees, about 15 minutes.