Turkey Cannelloni With Salad

Turkey Cannelloni With Salad

Ready in 60 minutes • Serves 4-5
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, April 3, 2016.
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This dish can be made the day before and stored, covered in the fridge. Just bake until hot through and golden.

Ingredients

TURKEY CANNELLONI

  • 600g turkey mince
  • 1 carrot, peeled and grated
  • 1 courgette, grated
  • 1/4 cup fine breadcrumbs
  • 1 1/2 cups grated colby cheese
  • 1 tablespoon chicken spice mix
  • 1 egg
  • 1 teaspoon salt
  • 250g cannelloni
  • 1 jar passata

SALAD

  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 1 teaspoon runny honey
  • 2 teaspoons white wine vinegar
  • 1 tablespoon olive oil
  • 1 cos lettuce
  • 1/2 telegraph cucumber

Steps

  1. oven to 190°C. Lightly grease a large baking dish.
  2. In a large bowl, mix together turkey mince, carrot, courgette, breadcrumbs, ½ cup of the cheese, chicken spice mix, egg and salt.
  3. Use clean hands to stuff each cannelloni tube with turkey mixture and place snugly into prepared dish.
  4. Pour over passata and sprinkle over remaining 1 cup of cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for a further 20 minutes until golden and bubbling.
  5. While cannelloni is baking, prepare the salad. In a large bowl whisk together mustard, honey, vinegar and olive oil. Roughly chop lettuce; cut cumber in half lengthways and thinly slice. Add to bowl and toss to combine.
  6. divide turkey cannelloni between plates and serve salad on the side.

Nutritional Information

Energy 2542 kj
608 kcal
Protein 50.5g
Carbohydrate 53.5g
Fat 20.5g