American Cookbook – Leftover Friday – Turkey

American-Cookbook2Turkey Manicotti

Makes 6 servings

When you’re looking for something completely different to use up those turkey leftovers, this could be it! A tender, eggy pasta-like crepe enfolds the cheesy, amazing filling. You can make the crepes and filling ahead of time.

Prep: 20 minutes
Cook: 60 minutes
Ready: 2 hours 30 minutes

Shopping List:

  • 2 eggs
  • 95 gr or ¾ cup all-purpose flour
  • 180 ml or ¾ cup water
  • 3 gr or ½ teaspoon salt
  • 3 ml or ½ teaspoon olive oil


  • 140 gr or 1 cup diced cooked turkey
  • 245 gr or 1 cup whole-milk ricotta cheese
  • 1 egg
  • 40 gr or ½ cup freshly shredded Parmigiano-Reggiano cheese
  • 55 gr or ½ cup shredded mozzarella cheese
  • ¼ gr or ¼ teaspoon dried marjoram
  • ½ gr or ⅛ teaspoon red pepper flakes
  • 15 gr or ¼ cup chopped Italian parsley
  • salt to taste
  • 5 ml or 1 teaspoon olive oil, or as needed
  • 355 ml or 1½ cups marinara sauce
  • 10 ml or 2 teaspoons olive oil, divided
  • 25 gr or ⅓ cup freshly shredded Parmigiano-Reggiano cheese
  • 4 gr or 1 tablespoon chopped Italian parsley

20111121turkey_leftovers_dm_330TO MAKE:

  1. Preheat oven to 175° C or 350° F.
  2. Whisk 2 eggs, flour, salt, and ½ teaspoon olive oil together thoroughly in a bowl to make a very smooth batter.
  3. Cover bowl with plastic wrap and refrigerate batter for 1 hour.
  4. Mix turkey, ricotta cheese, 1 egg, ½ cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and Italian parsley in a bowl until thoroughly combined.
  5. Season with salt to taste.
  6. Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil, or as needed.
  7. Swirl about ¼ cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet.
  8. Cook until bottom of crepe is dry, 60 to 90 seconds.
  9. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more.
  10. Repeat with remaining batter to make 6 crepes.
  11. Transfer crepes to a plate as you make them.
  12. Spread about ½ cup marinara sauce into the bottom of a 9×12-inch baking dish.
  13. Use a brush to spread about ½ teaspoon of olive oil in a thin layer up the sides of the dish.
  14. Place a crepe, dimpled side down, onto a work surface; spread about ⅓ to ½ cup filling onto crepe in a line down the middle.
  15. Roll crepe over filling and tuck in ends if desired.
  16. Lay filled crepe into the baking dish.
  17. Repeat with remaining crepes and filling to make 6 manicotti.
  18. Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle ⅓ of manicotti.
  19. Sprinkle with ½ cup Parmigiano-Reggiano cheese all over manicotti.
  20. Drizzle manicotti with remaining 1½ teaspoon olive oil.
  21. Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes.
  22. Let stand 5 minutes to cool.
  23. Garnish with ⅓ cup Parmigiano-Reggiano cheese and 1 tablespoon Italian parsley before serving.

Note: No turkey leftovers on hand? Use meat from (a store bought) rotisserie chicken.


Amount Per Serving
Calories: 339
Total Fat: 16.1g
Cholesterol: 151mg
Sodium: 867mg
Total Carbohydrates: 23.7g
Dietary Fiber: 2.2g
Protein: 24g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141128-AC-Turkey-Manicotti

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