Jumbo Shells Stuffed with Turkey

Jumbo Shells Stuffed with Turkey

19
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"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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Ingredients

50 m servings 542 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. In a large bowl, mix turkey, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and white pepper. Stuff cooked shells with the mixture. Place shells in the prepared baking dish.
  4. Melt butter in a medium saucepan over medium heat. Stir in shallots, and cook about 1 minute. Mix in flour, and cook about 2 minutes, stirring constantly. Gradually mix in chicken broth and sherry. Stir constantly until thickened. Stir in salt, white pepper, Gruyere cheese, and heavy whipping cream. Spoon over stuffed shells, and sprinkle with Parmesan cheese.
  5. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until heated through and bubbly. Place under broiler to lightly brown. Serve immediately.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

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 wo...

Most helpful critical review

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.

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 wo...

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 sw...

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 cu...

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

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.

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!

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.