Tuesday, April 15, 2014

Cheesy Stuffed Manicotti with Ground Turkey and Swiss Chard

Just a quick note to subscribers... I'm still working on my domain name change. It will switch to LyndsayTheKitchenWitch.com within the next few days. Sorry for any inconvenience!

Last weekend I devoted two full days to developing recipes- something I love to do but haven't had a lot of time for lately. But there's something about the renewal of spring that gets me motivated and because of this, I have all kinds of really delicious recipes to share over the coming weeks - starting today with the most amazing stuffed manicotti.

 This recipe is such a total keeper I truly hope you'll give it a try! We absolutely loved it.

Visit the printable recipe here: Cheesy Stuffed Manicotti with Ground Turkey and Swiss Chard

Please enjoy the step by step video.




Prep Time: 30 minutes
Bake Time: 35 minutes
Serves: 6

Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 cup diced white onion
  • 1 lb ground turkey
  • 1 tsp salt
  • 1 tsp dried Italian seasoning 
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 3 cloves minced garlic
  • 4 cups chopped swiss chard
  • 1 cup low sodium chicken stock
  • 1/2 cup cream cheese
  • 18 manicotti pasta shells
  • 1 796 ml tin herb flavoured diced tomatoes
  • 2 cups grated Italian cheese
Directions 
  1. Saute the onion and ground turkey over medium high heat in the olive oil until the turkey is cooked through. 
  2. Add the salt, pepper, seasonings, and garlic and stir to incorporate.
  3. Add the Swiss Chard and continue to stir fry until the chard is wilted.
  4. Add the chicken stock, bring to the boil, cover and simmer for 10 minutes. 
  5. Stir in the cream cheese. Let cool to room temperature.
  6. Add the manicotti to a pot of boiling salted water and let boil for five minutes. Drain and rinse in cold water to cool down and stop the cooking process. 
  7. Prepare a 9 x 13 pan with cooking spray.
  8. Using your fingers, stuff each shell with  about a tbsp of the ground turkey mixture and lay each shell in the pan. 
  9. Cover with the diced tomatoes and sprinkle with the cheese. (recipe can be frozen at this point for up to three months. To bake from frozen, defrost on the counter and bake as per the instructions below)
  10. Bake in a 375 oven for 35 minutes and let rest on the counter 15 minutes before serving. 
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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