Manicotti, which means, “little muffs” in Italian, has to be
one of the best ways ever for using up leftover Thanksgiving turkey.
The moist
filling will bring the driest bird back from the dead, and you can literally
add anything that can be chopped up.
Leftover green bean casserole? Throw it in. Peas and
Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks
to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu,
this concoction will erase any connection with the aforementioned feast.
One portioning note: The recipe below made six crepes, and
if you make yours slightly smaller, the filling recipe will make six nicely
sized manicotti.
I went low-carb and used all the filling to make four
portions, but you should probably just fill all 6 crepes, or even double the
recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday
turkey, or just use the technique to recycle other meaty meals, I hope you give
this a try soon. Enjoy!
Ingredients for 6 crepes:
2 eggs
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp olive oil
olive oil for cooking crepes as needed
For the filling:
1 cup chopped turkey or anything
1 cup ricotta cheese
1/2 cup Parmigiano-Reggiano cheese
1/2 cup grated mozzarella
1/4 tsp dried marjoram
1/8 tsp red chili flakes
1 egg
1/4 cup chopped Italian parsley
For the rest:
1 1/2 cups marinara sauce
2 tsp olive oil
1/3 cup grated Parmigiano-Reggiano for top
1 tbsp chopped Italian parsley, garnish
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