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Heat oil and 40g of butter in a saucepan on medium heat. Add garlic, leeks, sage and cook for 3 to 4 mins until tender.
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Next place turkey to pan and cook for a further 5mins and using a wooden spoon to breakdown the mince.
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Season with salt, pepper and add hazelnuts and set aside to cool.
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Add parmesan, bread crumbs and egg to turkey mix. Mix well.
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Melt remaining butter in a saucepan, on medium heat. Place flour to pan and cook for 2 to 3mins, using a wooden spoon to stir.
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Turn down heat and gradually mix in milk to pan. Continually stirring until smooth. Cook for 10mins or until thickened on low heat. Season with salt and pepper.
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Finally add, 50g of parmesan to pan and set aside.
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Take cannelloni tubes and fill with turkey mix. In a baking dish, pour half of the milk sauce over the base of the baking dish. Place cannelloni tubes, side by side.
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Pour remaining milk sauce over cannelloni. Bake for in a moderate oven for 30 to 35mins. Test with a skewer to check if cooked. Bitter Cherry Sauce
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Heat butter in a saucepan, on low to medium heat. Add onion and cook for 2 to 3mins, until tender.
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Add cherries and stir. Turn up heat to medium and add kirsch to pan to deglaze.
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Turn down heat and add cream and mascarpone. Cook until sauce has thickened.
