Autumn Harvest Cannelloni Turkey Sweet Potato and Kale
Table of Contents
Recipe Introduction: Autumn Harvest Cannelloni
Fancy a twist on your usual pasta night? Ever wondered if Turkey, Sweet Potato and Kale could work wonders together? Honestly, it's a game changer.
This recipe is all about bringing those cozy autumn flavors into a classic Italian dish. This Autumn Cannelloni Recipe is exactly what you need!
Quick Hook: Fall Flavours, Italian Style
I was craving comfort food the other day. Suddenly, I wondered about combining autumn ingredients and pasta. This Turkey, Sweet Potato and Kale recipe brings cozy fall vibes to Stuffed Cannelloni .
The sweet potato and kale add a hint of earthiness to savory turkey. The end result is really special.
A Taste of Italy, With a Harvest Twist
This recipe draws inspiration from classic Italian Stuffed Cannelloni Pasta , but with an autumnal twist. This dish is about medium difficulty and takes about an hour and 45 minutes to prepare.
You'll get 6 generous servings perfect for a family dinner. What do you think about this Thanksgiving Cannelloni ?
Why You'll Love This Recipe
This Ground Turkey Sweet Potato Kale Recipe is packed with nutrients. Sweet potatoes are full of vitamin A. The kale is loaded with antioxidants.
Plus, it's a brilliant way to use up leftover turkey. This dish is ideal for a chilly evening or a festive gathering.
Trust me. It's a Turkey Cannelloni Recipe the whole family will enjoy.
Ready to gather your ingredients? Let's get cooking!
Ingredients & Equipment for Autumn Harvest Turkey, Sweet Potato and Kale Delight
So, you're ready to make some Autumn Harvest Cannelloni ? Let's talk ingredients! This Turkey, Sweet Potato and Kale combo is gonna knock your socks off.
Honestly, this recipe is divine. It has the essence of autumn in a dish. And it's way better than standard Stuffed Cannelloni !
Main Ingredients: Let's Get Specific
Sweet Potato: 1 large sweet potato (about 450g / 1 lb ), peeled and cubed. Choose one that's firm and has smooth skin.
Avoid ones with sprouts or soft spots! This is where that delicious Sweet Potato Cannelloni flavor starts.
Ground Turkey: 1 pound (450g) . Look for a lean ground turkey. It keeps the dish from being too greasy.
Kale: 5 ounces (140g) , stems removed and chopped. Curly or lacinato kale works great. Make sure it's a vibrant green.
Cannelloni Tubes: 12-14 tubes (dried or fresh). I usually go for dried. They're easier to handle, you know?
- Olive Oil: 2 tablespoons (30ml) total.
- Yellow Onion: 1 medium, finely chopped.
- Garlic: 2 cloves, minced.
- Chicken Broth: ½ cup (120 ml) .
- Parmesan Cheese: ¾ cup (75g) total, grated, plus more for topping.
- Butter: 4 tablespoons (57g) unsalted.
- All-purpose Flour: 4 tablespoons (30g) .
- Milk: 3 cups (720 ml) , warmed.
Seasoning Notes: The Flavor Boost
Essential spice combination: Italian seasoning, salt, and pepper. This base is your friend! The Italian seasoning is an essential addition to Turkey Cannelloni Recipe .
The nutmeg in the Béchamel? Don't skip it! It adds a warm, subtle sweetness. For a bit of a kick, red pepper flakes.
Equipment Needed: Keep It Simple
- Baking sheet: For roasting the sweet potatoes.
- Large skillet: For cooking the turkey and kale.
- Medium saucepan: For making the creamy cannelloni recipe béchamel sauce. Honestly, any pot will do in a pinch.
- 9x13 inch baking dish: This is where the magic happens!
Seriously, I have made Ground Turkey Sweet Potato Kale Recipe in a casserole dish when I could not find my 9x13 inch, and it turns out pretty good.
Autumn Harvest Cannelloni: Turkey, Sweet Potato, and Kale Delight
Fancy some autumn comfort food? This Turkey, Sweet Potato, and Kale cannelloni recipe is it! Ditch the boring ricotta and spinach.
We are making a Turkey Cannelloni Recipe with sweet autumnal flavors. This dish is like a Thanksgiving hug in pasta form!
Prep Like a Pro
- Essential Mise en Place: Peel and cube the sweet potato, chop the kale, mince the garlic, and finely chop the onion. Have all your spices measured out too. It makes life so much easier.
- Time Saving Tips: Roast the sweet potato ahead of time to save time on the day. You can even make the béchamel in advance. Trust me, you'll thank yourself later.
- Safety First: Remember to wash your hands! Don't overcrowd the pan when browning the Ground Turkey Sweet Potato Kale Recipe , and be careful when handling hot pans. Burns are not fun, folks.
Cannelloni step-by-step
- Roast the sweet potato: Toss sweet potato with oil, salt, and pepper. Roast at 400° F ( 200° C) for 20- 25 minutes , until tender and slightly browned.
- Sauté onion and garlic in olive oil until softened. Add ground turkey and cook until browned, then drain any fat. No one wants greasy cannelloni!
- Stir in Italian seasoning, salt, and pepper. Add chopped kale and chicken broth. Cook until kale is wilted. This bit is crucial for flavour.
- Add roasted sweet potato and Parmesan cheese. This creates our beautiful autumnal filling.
- Make the Creamy Cannelloni Recipe béchamel: Melt butter, whisk in flour. Gradually whisk in warm milk until smooth. Simmer until thickened. Season. Warm milk helps avoid lumps.
- Fill the Cannelloni: Use a piping bag (or a spoon if you're feeling brave) to fill each cannelloni tube.
- Assemble and Bake: Spread a bit of sauce in the dish, arrange filled cannelloni, pour remaining sauce over, sprinkle with Parmesan. Bake at 375° F ( 190° C) for 25- 30 minutes , until golden brown and bubbly.
Pro Tips to Make You a Caneloni Recipe Spinach Master
Expert Tip: Roast the sweet potatoes until they’re slightly caramelised for a deeper flavor. That extra bit of char makes all the difference.
Avoid This Mistake: Don't overfill the cannelloni. They'll burst in the oven! A gentle touch is key.
make-ahead Option : Assemble the Stuffed Cannelloni Pasta a day ahead, cover, and refrigerate. Bake when ready. Talk about time saving, eh?
So, why not give this Autumn Cannelloni Recipe a go? The combination of Turkey, Sweet Potato and Kale is a real winner.
It's a satisfying, flavourful dish that’s perfect for a cosy night in. Maybe even pair it with a nice glass of wine.
Cheers to delicious comfort food! Think of using different greens instead of kale, such as spinach to prepare your Kale Cannelloni Recipe .
Recipe Notes: Your Autumn Harvest Cannelloni Cheat Sheet
Right then, let's talk shop about this Turkey, Sweet Potato and Kale beaut of a recipe. Honestly, it's easier than you think, but a few pointers never hurt, eh?
Serving Suggestions: Plating and Presentation Perfection
Fancy making it look like you spent hours? Me too! Plating is key. A simple sprinkle of extra Parmesan does wonders.
Honestly, I sometimes drizzle a tiny bit of balsamic glaze on the plate chef's kiss! As for sides, think simple.
A green salad with a light vinaigrette balances the richness. Some crusty bread is mega for mopping up all that creamy sauce too! A nice Pinot Grigio pairs beautifully or even a light red.
Storage Tips: Keeping Your Stuffed Cannelloni Pasta Fresh
Got leftovers? Lucky you! Fridge wise, these Sweet Potato Cannelloni will be grand for up to 3 days. Just pop them in an airtight container.
Freezing works too. Allow to cool completely first, then wrap well (double layer is best!). They'll keep for up to 2 months.
When reheating, oven is best. About 350 degrees F (175 degrees C) until heated through. If you're in a rush, the microwave will do.
Variations: Tweaking This Turkey Cannelloni Recipe to Your Liking
Fancy a change? No probs! For a vegetarian version, swap the turkey for lentils. It's amazing. Need a bit of a kick? A pinch of red pepper flakes in the filling does the trick.
If you're not feeling Kale Cannelloni Recipe then try spinach instead - just as good, trust me! You can easily turn this into a Thanksgiving Cannelloni by adding cranberries to the sweet potato mix for a sweet tangy flavour.
If you're after Stuffed Cannelloni without the tubes, try using lasagna sheets cut in rectangles
Nutrition Basics: A Deliciously Healthy ish Treat
Okay, let's be real. This isn't a salad. But, it’s packed with goodness! Sweet potatoes are full of vitamins, kale is a superfood, and turkey is a lean protein.
You're looking at roughly 550 calories per serving. So, it's a treat you can actually feel good about eating! This Autumn Cannelloni Recipe is a far better choice than some takeaways!
I had so much fun creating this Ground Turkey Sweet Potato Kale Recipe , even after some challenges. I burnt the garlic once when I got distracted. So keep an eye out!
So, there you have it! Go forth and conquer those cannelloni! I hope you try my special Creamy Cannelloni Recipe . You got this!
Frequently Asked Questions
Can I make this Turkey, Sweet Potato and Kale Cannelloni ahead of time? Like, Mary Berry style, can I prep it the day before?
Absolutely! You can assemble the cannelloni completely, then cover it tightly with foil and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the baking time to ensure it's heated through. This is a cracking way to get ahead if you're having guests or just want a quick dinner after work.
My kale always turns out bitter. Any tips for using kale in Turkey, Sweet Potato and Kale Cannelloni so it's actually palatable?
Bitter kale is a common issue, but easily solved! Massaging the kale with a bit of olive oil and salt for a few minutes before cooking helps to break down the tough fibers and mellow the bitterness. Also, be sure to remove the tough stems, as they tend to be the most bitter part of the kale.
Can I freeze Turkey, Sweet Potato and Kale Cannelloni? I always end up with too many leftovers!
Good news, you can indeed! Let the cannelloni cool completely, then wrap it tightly in plastic wrap and then foil, or place it in a freezer safe container. It will keep well for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight, then bake as directed, adding extra baking time if needed.
Note that the texture of the béchamel may change slightly after freezing.
I'm watching my waistline. Are there any healthier swaps I can make in this Turkey, Sweet Potato and Kale Cannelloni recipe?
Definitely! You can use whole wheat cannelloni tubes for added fiber. Swap the full fat milk in the béchamel for skimmed milk or even a plant based alternative like unsweetened almond milk. And don't be shy about loading up on the kale - it's packed with nutrients and low in calories!
What's the best way to fill the cannelloni tubes without making a massive mess?
A piping bag is your best friend here! If you don't have one, a large zip-top bag with a corner snipped off will do the trick. Alternatively, use a small spoon to carefully stuff the filling into each tube. It might take a little patience, but it's worth it to avoid a cannelloni catastrophe!
I'm not a fan of ground turkey. Can I substitute it with something else in this Turkey, Sweet Potato and Kale recipe?
Of course! Ground chicken or even lean ground beef would work well as a substitute. For a vegetarian option, try using cooked lentils or crumbled vegetarian sausage. Just make sure to adjust the seasoning as needed to match the flavors of the original recipe. It's all about making it your own, innit!
Autumn Harvest Cannelloni Turkey Sweet Potato An
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 calories |
|---|---|
| Fat | 25g |
| Fiber | 5g |