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Manicotti Stuffed with Turkey




Source of Recipe


Internet


List of Ingredients




Butter
8 dried manicotti shells
¼ cup butter
3 Tbsp. all-purpose flour
¼ tsp. salt
2 cups whole milk
1 Tbsp. olive oil
3 Tbsp. finely chopped onion
1 cup shredded cooked turkey
½ cup chopped cooked ham
1 egg yolk
½ tsp. ground nutmeg
1¼ cups freshly grated Parmesan cheese
1 15-oz. container ricotta cheese



Recipe



Butter the sides and bottom of a 2-quart rectangular dish; set aside. Prepare manicotti according to package directions. Drain and rinse under cool running water; set aside.

For béchamel sauce, in a medium saucepan melt the ¼ cup butter over medium heat. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; set aside.

For the stuffing, heat olive oil in a small skillet over medium-high heat. Add onion and cook until tender but not brown, about 4 minutes. In a medium bowl combine cooked onion, turkey, ham, egg yolk, nutmeg, 1 cup of the Parmesan cheese, and the ricotta cheese.

Pour about ½ cup of the béchamel sauce into the baking dish. Spread the sauce in a thin layer over the bottom of the dish.

If desired, use a pastry tube fitted with the largest tip to pipe the stuffing into the cooked manicotti from each end. Or, spoon about 1/3 cup of the filling into each shell. Arrange the stuffed manicotti in the baking dish in a single layer.

Pour the remaining béchamel sauce over the manicotti. Sprinkle the remaining ¼ cup Parmesan cheese over the sauce. Bake, uncovered, in a 400° oven for 20 minutes or until lightly golden and heated through. Allow to stand 5 to 10 minutes before serving. Makes 8 servings.