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My review
Jumbo Shells Stuffed with Turkey
made it |
19 reviews
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ACME
"Delicious jumbo pasta shells stuffed with turkey or chicken, ricotta cheese and toasted pecans. One of my favorite pasta recipes, it's a perfect way to use up leftover turkey or chicken. Equally as good if you leave out the sherry!"
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Ingredients
50 m servings 486 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a large bowl, mix turkey, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and white pepper. Stuff cooked shells with the mixture. Place shells in the prepared baking dish.
- Melt butter in a medium saucepan over medium heat. Stir in shallots, and cook about 1 minute. Mix in flour, and cook about 2 minutes, stirring constantly. Gradually mix in chicken broth and sherry. Stir constantly until thickened. Stir in salt, white pepper, Gruyere cheese, and heavy whipping cream. Spoon over stuffed shells, and sprinkle with Parmesan cheese.
- Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until heated through and bubbly. Place under broiler to lightly brown. Serve immediately.
Nutrition Facts
Per Serving: 486 calories; 25.9 g fat; 34.8 g carbohydrates; 26.9 g protein; 117 mg cholesterol; 725 mg sodium. Full nutrition
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Reviews
Read all reviews 1921 Ratings
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Most helpful positive review
2/4/2002
Excellent base recipe! I did some substitutions to cut calories a little. Instead of the white sauce I used a vodka marinara. I also used lean-ground italian-style turkey. The filling was wo...
Most helpful critical review
10/30/2008
Just ok. We didn't save the leftovers. Not a lot of flavor. Looks like it should taste fabulous, but it just doesn't. I made exactly as written except added a bit of garlic.
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2/4/2002
Excellent base recipe! I did some substitutions to cut calories a little. Instead of the white sauce I used a vodka marinara. I also used lean-ground italian-style turkey. The filling was wo...
10/9/2002
The shells tasted great but I had some trouble getting the sauce the correct consistency. I will try again.
12/24/2004
I was pleased with this. It was fairly easy, you just need to pre-plan a little. I thought the filling was very tasty; the pecans were a great additon. I skipped the sherry and used a good sw...
11/29/2002
My husband and I found this very tasty, but since we do not like the strong taste of sherry we substituted dry white wine and added chopped spinach to the mixture. I also found it helpful to cu...
10/10/2000
Excellent, rich and creamy. I used the long tubular pasta instead of the shells.
10/30/2008
Just ok. We didn't save the leftovers. Not a lot of flavor. Looks like it should taste fabulous, but it just doesn't. I made exactly as written except added a bit of garlic.
1/16/2002
This was a perfect recipe for my leftover turkey. It was very good and I really loved the sauce!!!
7/29/2000
Yum :)! Very rich and creamy! The the toasted pecans compliment the rest of the dish very well!