Thanksgiving Leftover Stuffed Shells

Thanksgiving Leftover Stuffed Shells

Ellen Bancroft Ziegler

"I made this for our family Thanksgiving Leftover Cook-Off. It is a cheesy, baked stuffed shells using leftover turkey, stuffing, ricotta,mozzarella, parmesan,and grated swiss cheese, and leftover Gravy. Very easy, but very rich."
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1 and 15 min. servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Boil dried pasta shells in heavily salted water. Cook until tender and drain. Set aside.
  2. Make a slurry of 1 heaping Tablespoon flour mixed with 3 Tablespoons of cold Turkey Broth or water.-shake vigorously to remove lumps of flour-pass it through a sieve to remove all lumps.
  3. In a 1 QT saucepan, combine 2 c gravy, sherry, slurry and 1/2 c turkey broth.
  4. Using a whisk, stir constantly over medium heat and bring to a boil in order to thicken and remove some of the alcohol. Once it boils and thickens, set it aside.
  5. In a food processor, chop shredded turkey and leftover stuffing until it is finely chopped.
  6. Add ricotta, Parmesan, Swiss cheese, and 1/2 cup of mozzarella cheese, and process until it is a fine, homogeneous mixture.
  7. Add beaten egg and mix thoroughly
  8. Using a wooden spoon or rubber spatula, fold parsley and 1/2 c grated more mozzarella cheese into the mixture.
  9. Fill the shells with approx 1-2 Tablespoons of cheese turkey filling.
  10. Place enough gravy mixture into bottom of 9 X 13 baking dish to coat the whole bottom.
  11. Place stuffed shells in a single layer on top of the gravy mixture
  12. When pan is full, cover all of the shells with remaining gravy mixture and then top with the last 1/2 cup of the mozzarella cheese.
  13. Cover the baking dish with aluminum foil and seal all of the edges,so that the steam remains inside and will then cook the shells further.
  14. Bake for 45 min. at 350 degrees F. Remove from oven and serve hot


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