Reviewed: Aug. 8, 2010

I followed this recipe exactly with the exception of using Swiss cheese. It was ok, but to me was missing something. Not to mention that it does take a while to prepare.

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Reviewer:

sgrho99

Reviewed: Nov. 30, 2009

I made some changes to the recipe based on other reviews (adding some spinach, substituting and using milk instead of cream) and the filling turned out dry and crumbly while the sauce evaporated when it baked, making the creation of a sauce a useless expenditure of work. If I made the recipe again, I would add more ricotta to the filling and add less spinach and turkey. I would bake the shells in vodka marinara and just sprinkle the cheese on top.

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Reviewer:

TYRIX16

Reviewed: Nov. 18, 2009

This was really good. The only thing I would change is the sauce. Maybe a red sauce would have more flavor. (My husband's suggestion!)

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Reviewer:

mikeliz05

Reviewed: Jul. 9, 2009

Delightful! I had leftover chicken so I used that instead of turkey, I was drinking chardonnay as I cooked so I used that instead of sherry and I used a baby Swiss instead of the Gruyere. One reviewer said they added garlic and it wasn't very flavorful but with the right cheese and NO garlic, it is a warm, nutty, flavorful dish. (Garlic would totally overwhelm the subtler flavors.) Oh and sage would be a nice addition and you could substitute pine nuts for the pecans.

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Reviewer:

regangael

Reviewed: Mar. 16, 2009

I thought they were great. Such a nice change from the shells baked in spaghetti sauce. Sort of more elegant.

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Reviewer:

WeezaG

Cooking Level: Expert

Home Town: Spring City, Pennsylvania, USA

Living In: Pottstown, Pennsylvania, USA

Reviewed: Oct. 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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Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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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Reviewer:

KUNSER

Cooking Level: Intermediate

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

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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Reviewer:

TARAPORTEE

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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