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PUMPKIN, LEEK AND SAGE STUFFED CANNELLONI

This was sooo yummy.  Katie, at Thyme For Cooking, also has a second blog called EASY GOURMET DINNERS.  Well I saw this post and knew I had to make it.  So glad I did.  I am on a stuffing roll these days, and this was scrumptious.  My DH actually said it was wickedly delicious!  I had all of the ingredients on hand except Gluten Free Lasagna.  So, I used Jacqueline Mallorca’s recipe: Rice flour Crepes for Cannelloni, from her cook book GLUTEN FREE ITALIAN. These are awesome crepes, we will definitely be having these again. This is now the second recipe I have made from Jacqueline’s cook book, it really is worth buying, so glad I did.  And Katie’s stuffing?  Divine.  Please check Katie’s original recipe for Pumpkin Leek and Sage Lasagna, sooo good.

I made the Rice flour Crepes in the morning, and although I do not have a crepe pan, actually this was my first attempt, they turned out pretty good, and rolled up very well.

Jacqueline’s recipe made 10 crepes.

Then I made my regular white sauce or called Bechamel sauce, omitting the celery and Tarragon, you can find it here.  Also, I cut back the amount of milk by 1 cup, and a little less cornstarch in making the Bechamel.

Then I followed Katie’s recipe, the only thing I did different was to mince the sage, season with salt and pepper then combine the ham and sage with the leak, pumpkin, and onion mixture, which I dolloped a big spoonful onto each crepe, rolled up,  placing into a roasting pan.

Then, I covered with Cheddar cheese, Swiss Gruyer, and Parmesan and ladled the Bechamel sauce over each of the stuffed cannelloni.

We really enjoyed this dinner, thanks for a great recipe Katie – from the  blog, Easy Gourmet Dinners.

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