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Bokisch Vineyards

Turkey Canalons

Recipe Date:
December 4, 2014
Cook Time:
Imperial (US)
  • 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

Make the bechamel:

  1. Heat butter in a medium saucepan over low heat, sprinkle in flour and stir until a thick roux forms, 3-5 minutes.
  2. Add warm milk gradually and stir until mixture reduces, about 10 minutes.  Season to taste with salt and pepper.

Make the canalons:

  1. Fry onions and garlic
  2. Lower heat and cook until onions begin to caramelize, about 10 minutes.
  3. Add chicken or turkey and pork to skillet and cook 10-15 minutes.
  4. 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.
  5. 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.
  6. Pour the bechamel over the canalons, sprinkle with cheese and bake until golden brown at 400 degrees,  about 15 minutes.

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Tasting Room

18921 Atkins Road, Lodi, CA
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