I made this for our family Thanksgiving Leftover Cook-Off. It is cheesy, baked stuffed shells using leftover turkey, stuffing, ricotta, mozzarella, Parmesan, grated Swiss cheese, and leftover gravy. Very easy, but very rich.

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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.

  • Whisk flour into 3 tablespoons of turkey broth in a bowl until the mixture is smooth and free of lumps; transfer to a saucepan. Whisk turkey gravy, sherry, and 1/2 cup turkey broth into the flour mixture and bring to a boil; reduce heat to medium and cook until thick, about 5 minutes, whisking constantly. Remove from heat.

  • Process turkey and stuffing in a food processor until finely ground, about 1 minute. Add ricotta cheese, Swiss cheese, Parmesan cheese, and 1/2 cup mozzarella cheese to the food processor and blend until filling is thoroughly combined, about 1 more minute. Add egg and pulse 1 or 2 times to combine. Transfer turkey and cheese filling to a bowl and gently stir in 1/2 cup more mozzarella cheese and chopped parsley.

  • Pour about 1/4 of the turkey gravy mixture into the bottom of a 9x13-inch baking dish and swirl to coat the bottom. Stuff shells with about 1 1/2 tablespoons of the turkey filling and arrange in the baking dish. Pour remaining turkey gravy over the shells and sprinkle remaining 1/2 cup mozzarella cheese over the gravy. Cover the baking dish tightly with aluminum foil.

  • Bake in the preheated oven until the filling is set, the casserole is bubbling, and the cheese topping has melted, about 45 minutes.

Nutrition Facts

438 calories; protein 28.8g 58% DV; carbohydrates 37.7g 12% DV; fat 17.1g 26% DV; cholesterol 92mg 31% DV; sodium 986.9mg 40% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
04/02/2013
I made this recipe using leftover chicken and gravy. I was a little skeptical when I started mixing the shredded meat in with the cheese and almost abandoned the effort midway through. I'm glad I didn't; it was quite different but in a good way. Read More
(5)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/02/2013
I made this recipe using leftover chicken and gravy. I was a little skeptical when I started mixing the shredded meat in with the cheese and almost abandoned the effort midway through. I'm glad I didn't; it was quite different but in a good way. Read More
(5)
Rating: 5 stars
01/05/2013
Family loved it the weekend following Thanksgiving. Very rich and delicious! Read More
(3)
Rating: 5 stars
12/03/2013
I was looking for a way to use up the Thanksgiving leftovers so I tried this one. It was really delicious! I didn't have sherry in the house so I omitted it. My husband went back for seconds and is taking them in his lunch tomorrow! This one is a hit! Read More
(1)
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Rating: 5 stars
11/29/2016
This was down right delicious and an excellent way to use up Thanksgiving leftovers. After it is all combined and pulsed you end up with a mousse texture filling for the shells. We both enjoyed this and it is one I will make every time I have leftover turkey. Thanks for sharing! Read More
(1)
Rating: 4 stars
04/24/2017
Really good really! Like the other reviewer I almost abandoned ship during prep and I did have a back up plan but thankfully we did neither. This was a nice change from the norm and a unique way to use our leftovers. Delish! Read More