Recipes Holidays and Events Recipes Thanksgiving Thanksgiving Leftovers Chef John's Turkey Manicotti 4.6 (24) 16 Reviews 7 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 20 mins Cook Time: 1 hr Additional Time: 1 hr 5 mins Total Time: 2 hrs 25 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Crepes: 2 eggs ¾ cup all-purpose flour ¾ cup water ½ teaspoon salt ½ teaspoon olive oil Filling: 1 cup diced cooked turkey 1 cup whole-milk ricotta cheese 1 egg ½ cup freshly shredded Parmigiano-Reggiano cheese ½ cup shredded mozzarella cheese ¼ teaspoon dried marjoram ⅛ teaspoon red pepper flakes ¼ cup chopped Italian parsley salt to taste 1 teaspoon olive oil, or as needed 1 ½ cups marinara sauce, divided 2 teaspoons olive oil, divided ⅓ cup freshly shredded Parmigiano-Reggiano cheese 1 tablespoon freshly shredded Parmigiano-Reggiano cheese for garnish, or as desired 1 tablespoon chopped Italian parsley Directions Preheat oven to 350 degrees F (175 degrees C). 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. 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. 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. 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. 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. 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. I Made It Print 40 home cooks made it! Nutrition Facts (per serving) 286 Calories 13g Fat 22g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 286 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 127mg 42% Sodium 791mg 34% Total Carbohydrate 22g 8% Dietary Fiber 2g 8% Total Sugars 6g Protein 20g 39% Vitamin C 6mg 6% Calcium 264mg 20% Iron 2mg 13% Potassium 356mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.