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Reviewed: Apr. 9, 2008

Loved it! I made this for dinner and it so happened that a friend and her eleven year old daughter stopped by at the right time so they ate with us and truly loved it.

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KUNSER

	Cooking Level: Intermediate
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Reviewed: Jul. 25, 2005

My sisters and I made this for a special birthday dinner. Although we were quite pleased, we'll do some minor tweaking next time (a little more cheese here, a wee bit less sherry there). Our unanimous complaint?This dish deserves a far more special sounding name!

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Reviewer:

HERVEYKING6


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Reviewed: Dec. 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 swiss instead of the gruyere. I used milk instead of the whipping cream in a effort to scale down on the calories.

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TARAPORTEE


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Reviewed: Oct. 11, 2004

This was an okay recipe. My husband liked it, kids did not (even without the pecans)and I thought it a little bland. Too much work for a not great result. Fun to try though.

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THELAWRENCES

	Cooking Level: Expert Home Town: Missoula, Montana, USA
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Reviewed: Feb. 19, 2004

I thought this was very good. I used the white part of green onions instead of the shallots - our grocery store didn't have them. I also think I will use the entire 15 oz. container of ricotta cheese next time as I really like ricotta cheese. Thanks for a great recipe!

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EERICKSON


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Reviewed: Oct. 6, 2003

Excellent, rich and creamy. I used the long tubular pasta instead of the shells.

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3 users found this review helpful

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JAYHASH


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Reviewed: Oct. 6, 2003

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!

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3 users found this review helpful

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ANTINA5

	Home Town: East Quogue, New York, USA
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Reviewed: Jul. 23, 2003

The shells tasted great but I had some trouble getting the sauce the correct consistency. I will try again.

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6 users found this review helpful

Reviewer:

schmerna

	Cooking Level: Intermediate
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Reviewed: Oct. 7, 2002

This was a perfect recipe for my leftover turkey. It was very good and I really loved the sauce!!!

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1 user found this review helpful

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VERONICAMETCALF


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Reviewed: Oct. 7, 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 wonderful!

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17 users found this review helpful

Reviewer:

GINNYG

	Cooking Level: Professional Home Town: Vallejo, California, USA Living In: Los Angeles, California, USA
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Reviewed: Oct. 7, 2002

Yum :)! Very rich and creamy! The the toasted pecans compliment the rest of the dish very well!

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1 user found this review helpful

Reviewer:

sweetpotato


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