Christmas leftovers – Turkey and Spinach Cannelloni

Turkey and spinach canneloni

One of the great things about cooking turkey for Christmas dinner is the inevitable leftovers and the opportunities they bring. Today I used the first of the leftovers to make a Turkey and Spinach Cannelloni adapted from Jamie Oliver’s Save with Jamie which, incidentally, is a good book to use if you’re wanting to be more economical whilst still enjoying great food. This is one of my favourite recipes from the book and, with a couple of slight tweaks, is good for all the family from 1o month old Asher up. Jamie’s recipe uses chicken but Turkey does the job just as well.

Firstly, finely chop an onion and gently fry in a large pan with a good glug of olive oil. When the onions have softened, add in around 500g of frozen spinach, cover, and continue to cook gently until the spinach has defrosted before adding 2 tablespoons of plain flour and 1 or 2 teaspoons of English mustard (I just used 1 teaspoon so as not to make it too hot for the kids). Then, gradually add 200ml of milk, stirring constantly until you have a creamy sauce. Add salt and pepper to taste.

Add in the finely chopped turkey (or chicken) along with the leaves of a bunch of basil and around 100g of cheddar cheese (Jamie calls for half a bunch of basil and 60g of cheese but I think the extra gives the cannelloni a welcome flavour boost).

Adding the turkey and cheese to the onion and spinach mixture

Meanwhile gently fry two cloves of garlic (finely chopped) with the chopped basil stalks and a good glug of olive oil. Jamie suggests adding chilli flakes but as I was serving this to the kids, I left that out. Then add two tins of chopped tomatoes and a little water, bring to the boil, add salt and pepper and simmer.

Stuff the turkey and spinach mixture into some dried cannelloni tubes (I got 18 out of the mixture) and place them in a greased baking dish before pouring over the tomato sauce and adding another grating of cheese.

Bake in the oven at 180° for 30 minutes or so until it’s golden and bubbling.Cannelloni served with a rocket and tomato salad and a glass of wineI served this with a simple rocket and tomato salad drizzled with olive oil and balsamic vinegar and it was absolutely delicious.


3 thoughts on “Christmas leftovers – Turkey and Spinach Cannelloni

  1. Pingback: Aldi Wine Club – Castellore Chianti DOGC | Feeding time at the zoo

  2. Pingback: Top five cookbooks for feeding a young family | Feeding time at the zoo

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