Thanksgiving Leftover Stuffed Shells

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Ellen Bancroft Ziegler 2

"I made this for our family Thanksgiving Leftover Cook-Off. It is cheesy, baked stuffed shells using leftover turkey, stuffing, ricotta, mozzarella, Parmesan, grated Swiss cheese, and leftover gravy. Very easy, but very rich."
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1 h 25 m servings 494 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1038 mg
  • 42%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
  3. Whisk flour into 3 tablespoons of turkey broth in a bowl until the mixture is smooth and free of lumps; transfer to a saucepan. Whisk turkey gravy, sherry, and 1/2 cup turkey broth into the flour mixture and bring to a boil; reduce heat to medium and cook until thick, about 5 minutes, whisking constantly. Remove from heat.
  4. Process turkey and stuffing in a food processor until finely ground, about 1 minute. Add ricotta cheese, Swiss cheese, Parmesan cheese, and 1/2 cup mozzarella cheese to the food processor and blend until filling is thoroughly combined, about 1 more minute. Add egg and pulse 1 or 2 times to combine. Transfer turkey and cheese filling to a bowl and gently stir in 1/2 cup more mozzarella cheese and chopped parsley.
  5. Pour about 1/4 of the turkey gravy mixture into the bottom of a 9x13-inch baking dish and swirl to coat the bottom. Stuff shells with about 1 1/2 tablespoons of the turkey filling and arrange in the baking dish. Pour remaining turkey gravy over the shells and sprinkle remaining 1/2 cup mozzarella cheese over the gravy. Cover the baking dish tightly with aluminum foil.
  6. Bake in the preheated oven until the filling is set, the casserole is bubbling, and the cheese topping has melted, about 45 minutes.


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I made this recipe using leftover chicken and gravy. I was a little skeptical when I started mixing the shredded meat in with the cheese, and almost abandoned the effort midway through. I'm glad...

Family loved it the weekend following Thanksgiving. Very rich and delicious!

I was looking for a way to use up the Thanksgiving leftovers so I tried this one. It was really delicious! I didn't have sherry in the house so I omitted it. My husband went back for seconds and...

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