How to Make Turkey Manicotti Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 2, 2014
It tasted fine. Thought the cooking time was a little too long though.
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Reviewed: 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 :)
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Cooking Level: Professional

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Reviewed: 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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Reviewed: 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.
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Reviewed: Oct. 4, 2014
I changed the crepe recipe to keep this low carb...it 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!
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Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA
Living In: Sonora, California, USA

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Reviewed: 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!
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