Recipe by 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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1 (8 ounce) package
jumbo pasta shells
chopped cooked turkey
chopped fresh parsley
grated Parmesan cheese
1 1/4 cups
shredded Gruyere cheese
heavy whipping cream
grated Parmesan cheese
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 wonderful!
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.
The shells tasted great but I had some trouble getting the sauce the correct consistency. I will try again.
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 swiss instead of the gruyere. I used milk instead of the whipping cream in a effort to scale down on the calories.
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 cut back on the shallots. Very good!
Excellent, rich and creamy. I used the
long tubular pasta instead of the shells.
This was a perfect recipe for my leftover turkey. It was very good and I really loved the sauce!!!
Yum :)! Very rich and creamy! The the toasted pecans compliment the rest of the dish very well!
* Percent Daily Values are based on a 2,000 calorie diet.
Jumbo Shells Stuffed with Turkey
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 262
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