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Thanksgiving Leftovers Stuffed Shells

By: abbeydave2003  
"This recipe sounds odd, but I promise it makes for an unbelievable, rich hearty meal! Family and friends all show up a couple days AFTER Thanksgiving knowing this will be on the menu... Cheesy and delicious, and feeds a crowd!"

Rating: This weblink has been rated 6 times with an average star rating of 4.5 Read Reviews (6)

Rate/Review | 504 people have saved this

Prep Time:
25 Min
Cook Time:
1 Hr 10 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (12 ounce) box jumbo pasta shells
  • 2 cups cubed cooked turkey
  • 1 1/2 cups leftover stuffing
  • 1 (4 ounce) package cream cheese, softened
  • 1/2 cup Parmesan cheese
  • 1/3 cup mayonnaise
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups leftover turkey gravy

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
  3. Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
  4. Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
  5. Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

Footnotes

  • Cook's Note
  • 1 - 6 ounce package of prepared instant stuffing mix can be used in place of leftover stuffing and 1 - 10.75 ounce can of cream of chicken soup can be used in place of leftover gravy.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 675 | Total Fat: 28g | Cholesterol: 87mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by NANNILU 
This was great. Such a nice change from the casseroles and enchiladas that we usually make.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2008 by Teri H. 
This recipe does sound a bit odd but I gave it a try and everyone loved it! I added some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2008 by juskertay 
I wanted to find a recipe that used turkey but was different from the stews, soups and pot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2009 by peggy 
Made this last night and was really, really good! Was surprised the husband loved it cuz he's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2009 by JRN 
I thought this was very good. A great way to use up a bunch of turkey breast. The family... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2009 by Beth 
Kind of bland, may have been the stuffing though. MORE

 
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