How to Make Turkey Manicotti Recipe -
How to Make Turkey Manicotti  Recipe
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How to Make Turkey Manicotti
See how to make something deliciously different with leftover turkey. See more

How to Make Turkey Manicotti

Recipe by  

"When you're looking for something completely different to use up those turkey leftovers, this could be it! A tender, eggy pasta-like crepe enfolds the cheesy, amazing filling. You can make the crepes and filling ahead of time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    2 hrs 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk 2 eggs, flour, water, salt, and 1/2 teaspoon olive oil together thoroughly in a bowl to make a very smooth batter. Cover bowl with plastic wrap and refrigerate batter for 1 hour.
  3. Mix turkey, ricotta cheese, 1 egg, 1/2 cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and 1/4 cup Italian parsley in a bowl until thoroughly combined. Season with salt to taste.
  4. Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil or as needed. Swirl about 1/4 cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet. Cook until bottom of crepe is dry, 60 to 90 seconds. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more. Repeat with remaining batter to make 6 crepes. Transfer crepes to a plate as you make them.
  5. Spread about 1/2 cup marinara sauce into the bottom of a 9x12-inch baking dish. Use a brush to spread about 1/2 teaspoon of olive oil in a thin layer up the sides of the dish. Place a crepe, dimpled side down, onto a work surface; spread about 1/3 to 1/2 cup filling onto crepe in a line down the middle. Roll crepe over filling and tuck in ends if desired. Lay filled crepe into the baking dish. Repeat with remaining crepes and filling to make 6 manicotti.
  6. Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle 1/3 of manicotti. Sprinkle 1/3 cup Parmigiano-Reggiano cheese all over manicotti. Drizzle manicotti with remaining 1 1/2 teaspoon olive oil.
  7. Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes. Let stand 5 minutes to cool. Garnish with 1 tablespoon Parmigiano-Reggiano cheese or as desired and 1 tablespoon Italian parsley before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2014

I changed the crepe recipe to keep this low was awesome and my diabetic husband loved it. Gluten free Almond Flour Crepes: 5 eggs, 1/2 cup almond flour, 2 T arrowroot (optional), 2 teaspoons sucralose, 1 t vanilla extract, pinch of sea salt. Coconut oil for crepe pan. This is going into our low carb cookbook!

Most Helpful Critical Review
Dec 02, 2014

It tasted fine. Thought the cooking time was a little too long though.

Jan 19, 2014

Made this manicotti tonight and it was delish and so easy! I made this for the opposite reason Chef John intended : I had some leftover homemade ricotta that needed to be used up! Since I didn't have turkey leftovers on hand, I used meat from a store bought rotisserie chicken. The only other change to the recipe I made was that I used a mixed Italian seasonings blend rather than marjoram as I didn't have any on hand. I was really impressed by how much the crepes mimicked pasta in this dish. I almost couldn't tell this difference. And these are much easier to fill than the traditional manicotti shells (though truth be told, I always cheated when using those but slitting them open after I boiled them and before rolling them up around the filling). I will definitely make this again!

Nov 30, 2014

Instead of making crepes I bought jumbo shells then undercooked them a little. I doubled Chef John's filling recipe but substituted oregano for the marjoram and romano cheese instead of parmesan. I did double the filling recipe since I cooked the entire box of shells and had enough filling for 30 (there were 38 shells in the box). This is a great way to use 2 cups of leftover turkey but I think the stuffed shells need more than 1-1/2 cups of sauce, I used more than 2 cups. They're yummy by the way :) Thanks Chef John :)

Nov 29, 2014

Like I've said before, John comes up with some great ideas. I leave the pepper flakes out, and I use basil in place of marjoram. I also use cottage cheese, because that's what I always have in my fridge. Everybody loved this. I made a big pan of these and toke them to my Senior Center for pot-luck meal.

Mar 14, 2015

I made this twice before December and loved it both times. My wife wasn't crazy about the crèpes but I thought they were so tasty.

Feb 08, 2015

Great dish. Making the crepes by hand brings a fun and rewarding element to the dish. Don't cheap out on the sauce

Nov 29, 2014

I can't wait to cook these. I have not had manicotti in quite a few years since I have to follow a gluten-free diet. It never occurred to me that you could make gluten-free crepes in place of the pasta. I looking forward to making these real soon. Thank you, Chef John.


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 842 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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