Roast Chicken and Mushroom Cannelloni

Yesterday morning, my husband said he was craving Italian food.  I decided on making cannelloni, two ways.  One dish had an Italian Sausage filling (click to go to that post), and just for variety the other dish had a Roast Chicken and Mushroom filling. 

Fresh, homemade pasta is SO good!  Have you every given it a shot?  It's super easy to make, not to mention inexpensive and really tender.  Then filled with tender chicken, sauteed mushrooms, and a spinach ricotta filling?  Are you kidding?!  FABulous!!!!

This recipe can easily be made ahead of time to pop into the oven when you get home.  It can also be frozen (think baby showers, gifts, teacher appreciation, etc).   Honestly, It's probably just as easy to double the recipe and make an extra batch since you have everything out already.  At any rate, let's do this thing!  I know it looks like there is a long list, but these are very common ingredients!

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Ingredients:  (for a dozen cannelloni)

Marinara: 

• 1 (15 oz) can tomato sauce
• 3 large cloves of garlic, chopped fine
• 1 Tbsp extra virgin olive oil
• 1/4 tsp crushed red pepper flakes
• 1 tsp Italian seasoning
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp sugar

Fresh Pasta Dough:

• 1 2/3 cups flour
• 2 large eggs
• 1 tablespoon olive oil
• A nice pinch of kosher salt

Filling:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 8 oz baby bella mushrooms, cleaned, sliced
• 4 Tbsp butter
• 1/2 cup dry white wine (or chicken stock), I used Chardonnay 
• 1 (10-ounce) bag fresh baby spinach
• 3 - 4 cups roasted chicken meat. You have my permission to pick up a rotisserie chicken!
• 1 (15-ounce) container ricotta cheese
• 1 1/2 cups freshly grated Parmesan cheese
• 2 large eggs
• Salt and freshly ground black pepper
• just a smidgen of grated nutmeg

Topping:

• a handful of shredded mozzarella  
• 1/2 cup freshly grated Parmesan cheese
• fresh basil leaves, cut into ribbons

Step-by-Step:

Okay folks, I'm going to go about this a bit different today, as I've already posted some of these recipe components, and today I just put them together a bit differently.  I will add links to old posts the parts that are already on the blog so this post won't be so long.  I promise, the links will still take you to the stepwise procedures!  

First, start the Marinara, because the longer you have it simmering away on the back of the stove, the better the flavors!   You just add it all together and let it simmer!  (See link for step-by-step)

Second... make the Fresh Pasta Dough.  See link for more.  It will need 30 minutes to "rest" in order to become more elastic.

1 2/3 cups flour
2 large eggs
1 tablespoon olive oil
A nice pinch of kosher salt

Knead the dough for about 5 minutes.  Lightly oil it with olive oil, and allow to rest in a zip-top bag for at least 30 minutes.

 

Roll out the dough and cut into sheets that are approx 5"x7".  (Link has more info)

Third... make the filling for the cannelloni.  It's very easy!

Melt the butter in a skillet

3 - 4 Tbsp butter

Add in the cleaned, sliced baby bella mushrooms.

8 oz mushrooms

Saute until they start getting a bit caramelized, and the butter is cooking down.

Add in the white wine.

1/2 cup white wine

Allow to reduce for a while, then add in the baby spinach. 

1 (10 oz) bag baby spinach.

After the spinach wilts down, add in a smidgen of fresh grated nutmeg.

Add all of the mushroom, spinach filling to a clean dish towel and squeeze out the excess liquid.  Return the filling back to the pan.

Add in the roast chicken, which you have cut or torn into bite sized pieces.

3 - 4 cups cooked, roasted chicken

Saute the onions in butter then add to the filling.

sauteed onions

Add in the ricotta, Parmesan filling.  Stir and adjust seasonings as necessary.

1 (15-ounce) container ricotta cheese,
1 1/2 cups freshly grated Parmesan cheese
2 large eggs
Salt and freshly ground black pepper

 

Boil the fresh pasta sheets for 1 minute, then drain.  I only added six at a time.  You should probably go ahead and preheat the oven at this point to 350 degrees F.

Carefully (they are HOT) lay out the pasta sheets, and add filling on one end.

Roll them up just as if you were making an enchilada!

Add a couple of spoonfuls of marinara to the bottom of a casserole dish, then add the filled cannelloni.  I am also showing them in individual baking dishes.   

Top with more marinara, then sprinkle with the grated Parmesan and mozzarella cheeses.

grated Parmesan and mozzarella

 

Bake at 350 degrees F for about 20 minutes or until topping is melted and lightly browned.  Note that if you have made these previously and are taking them out of the fridge, they will obviously take longer to heat through.  In that case, I would cover them for a while, then when heated through, remove cover to allow cheese to brown.  Garnish with a bit of fresh basil.

Yum... tender and creamy with big flavors, and super comforting!  My 8 year old stepson gave the best description.. He said "This is like a rainbow in my mouth!"  How great is that, huh?

I hope you enjoyed this recipe!  We certainly enjoyed eating it!

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Salted Caramel Appletinis

Buffalo Chicken Dip

Tzatziki

Caprese Stuffed Burgers

Pumpkin Upside Down Cake

Mongolian Beef

Cajun Crawfish Bread

Written method:

First, start the Marinara, because the longer you have it simmering away on the back of the stove, the better the flavors!   You just add it all together and let it simmer! 

Second... make the Fresh Pasta Dough.  See link for more.  It will need 30 minutes to "rest" in order to become more elastic.  Knead the dough for about 5 minutes.  Lightly oil it with olive oil, and allow to rest in a zip-top bag for at least 30 minutes.  Roll out the dough to the thickness of the second thinnest setting if using a pasta machine, and cut into sheets that are approx 5"x7". 

Third... make the filling for the cannelloni.  It's very easy!  Melt the butter in a skillet.  Add in the cleaned, sliced baby bella mushrooms.  Saute until they start getting a bit caramelized, and the butter is cooking down.  Add in the white wine.  Allow to reduce for a while, then add in the baby spinach. 

After the spinach wilts down, add in a smidgen of fresh grated nutmeg.  Add all of the mushroom, spinach filling to a clean dish towel and squeeze out the excess liquid.  Return the filling back to the pan.  Add in the roast chicken, which you have cut or torn into bite sized pieces.  Saute the onions in butter then add to the filling.  Add in the ricotta, Parmesan filling (just add filling ingredients and stir together).  Stir and adjust seasonings as necessary.

Boil the fresh pasta sheets for 1 minute, then drain.  You should probably go ahead and preheat the oven at this point to 350 degrees F.  Carefully lay out the pasta sheets, and add filling on one end.  Roll them up just as if you were making an enchilada!  Add a couple of spoonfuls of marinara to the bottom of a casserole dish, then add the filled cannelloni.  Top with more marinara, then sprinkle with the grated Parmesan and mozzarella cheeses.

Bake at 350 degrees F for about 20 minutes or until topping is melted and lightly browned.  Note that if you have made these previously and are taking them out of the fridge, they will obviously take longer to heat through.  In that case, I would cover them for a while, then when heated through, remove cover to allow cheese to brown.  Garnish with a bit of fresh basil.

Herb Roasted Turkey Breast with Cranberry Pear Chutney

It's that time of year again!  All the turkeys are running for cover and hoping for Charlie Brown to make popcorn and toast for Thanksgiving!  But aren't there times when you don't necessarily want to wait until "Turkey Day" to enjoy a flavorful and lean, juicy turkey?  And the other factor here is quantity.  There's no way my family would need a whole turkey for a normal dinner.... so here's a great solution... an herb roasted turkey breast!  

This boneless turkey breast will be just right for a regular family dinner and maybe even a couple of sandwiches.  The one shown in the photo was 3 pounds - which is a LOT of turkey considering there's no bones factored in that weight.  Since I'm not thinking mashed potatoes and gravy at the moment, I'm jazzing it up with a warm cranberry pear chutney and serving it with some wonderful roasted veggies.  This meal will throw Autumn into high gear!

What?  You don't like dry turkey?  Of course you don't!  And neither does my family, so I threw my turkey breast into a flavorful brine overnight so it would be extra juicy!  WooHOO!!  Parts of this post have been done before, so if you need step-by-step on those parts, just click the links. 

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Ingredients:    

• 1 turkey breast (mine was 3 pounds)
  
  
• 1 stick softened butter
• a handful of fresh sage, chopped
• a handful of fresh thyme leaves, stripped from stem
• salt, pepper, lemon pepper
• Sweet and Salty Brine
• 10 - 12 cups water 
• 1/2 cup sea salt
• 1/4 cup honey 
• 1/2 cup maple syrup 
• 1 cup brown sugar 
• 1 cup apple juice 
• 2 large bay leaves
• 2 cloves garlic, minced 
• 1 tbsp whole black peppercorns 
• 2 large lemons
• Cranberry Glaze 
• 1 (12 oz) bag fresh cranberries
• 1 1/4 cup sugar
• 2 Tbsp orange zest (from 1 large orange)
• 1/4 - 1/3 cup fresh ginger, minced
• 1/4 cup orange juice
• 1 1/4 cup water
• 1 Tbsp fresh chopped rosemary
• 1 ripe pear

Step-by-Step:

Follow this link to prepare the Sweet and Salty Brine first.   Basically you are just heating up the water with all the stuff in it enough to dissolve the solutes, then cooling it back down.  The brine needs to be cool before adding the meat.  (I like to stick it into a large pan of ice to cool it faster.) 

Heat and stir all the brine components together!

Sweet and salty brine... cooling over ice

To the cooled brine, add the turkey breast.  I like to give mine a good rinse first.  Don't ask me why.  I have poultry issues I guess.  Brine the turkey for 5 - 13 hours.  I put it in the brine before bed and took it out about mid-morning.  

thawed 3 pound boneless turkey breast

Prepare a compound butter by adding a handful of fresh chopped sage and thyme leaves to softened butter and mixing.  Slather this butter under the skin and over the top, then season well with a mixture of kosher salt, black pepper, and lemon pepper (or whatever seasonings you would prefer).

1/2 cup butter

handful of fresh sage from the garden

fresh thyme.... about 4 or 5 sprigs

Butter plus herbs.  Amount is to your liking.

Here's the compound butter, all mixed up. 

Rub a big glop of it under the skin....

I can just see my mother trying to look through the computer screen to see if I am cringing.  The answer is... Yes, Mom... I AM cringing! 

And on top.

Season the skin liberally with salt, pepper, and lemon pepper, and you are ready to bake!

I feel best inserting a digital thermometer into the thickest part of the meat and setting the alarm to 165 degrees.  It will beep when the meat is done and you don't have to worry.  Bake at 350 degrees F until it reaches this internal temperature.  It probably took mine about 45 - 60 minutes.  I wasn't paying very close attention because I knew it would beep when it was cooked.  If you don't have one, then you should rush out and purchase one.  Why worry and fret when you can let this little gadget take all the guess work out of it?!

While the turkey is cooking, you can prepare the Cranberry Pear Chutney.  Follow the directions on the link with the addition of a chopped up pear (or apple).  I just wanted to give it an extra dimension of texture.  There's nothing to the sauce - just mix, bring to a boil, allow to thicken, and turn it off.

Please allow the meat to rest at least 10 minutes before cutting into it after you take it out of the oven.  PLEASE!  Or else the juices will all run out of it.  You need to give it time to redistribute the juices into all the fibers of the meat.  Trust me on this.

Serve the turkey with this gorgeous Cranberry Pear Chutney and those Roasted Carrots and Parsnips (and I added some potatoes).  

So in review, we have substituted heavy mashed potatoes and gravy with a very vibrant and healthy cranberry sauce and roasted veggies..and of course very lean juicy turkey!  I would be tempted to say "winner winner chicken dinner," but of course I can't.  And not much rhymes with turkey!  HaHa.

I hope you have enjoyed this recipe!
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Here are some bonus recipes for you!
Cajun Corn Chowder 

Thanksgiving Recipe Favorites 

Peanut Butter Cups - Just like Reese's 

Sesame Shrimp and Asparagus Stir Fry 

Southwestern Taco Pie 

Spicy Garlic Shrimp 

Beef Wellington