For the Sauce


  1. 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.
  2. Next place turkey to pan and cook for a further 5mins and using a wooden spoon to breakdown the mince.
  3. Season with salt, pepper and add hazelnuts and set aside to cool.
  4. Add parmesan, bread crumbs and egg to turkey mix. Mix well.
  5. 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.
  6. 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.
  7. Finally add, 50g of parmesan to pan and set aside.
  8. 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.
  9. 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
  10. Heat butter in a saucepan, on low to medium heat. Add onion and cook for 2 to 3mins, until tender.
  11. Add cherries and stir. Turn up heat to medium and add kirsch to pan to deglaze.
  12. Turn down heat and add cream and mascarpone. Cook until sauce has thickened.

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