Jumbo Shells Stuffed with Turkey Recipe - Allrecipes.com
Jumbo Shells Stuffed with Turkey Recipe
  • READY IN 50 mins

Jumbo Shells Stuffed with Turkey

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2002

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 wonderful!

 
Most Helpful Critical Review
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.

 

21 Ratings

Jul 23, 2003

The shells tasted great but I had some trouble getting the sauce the correct consistency. I will try again.

 
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.

 
Oct 06, 2003

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 cut back on the shallots. Very good!

 
Oct 06, 2003

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

 
Oct 07, 2002

This was a perfect recipe for my leftover turkey. It was very good and I really loved the sauce!!!

 
Oct 07, 2002

Yum :)! Very rich and creamy! The the toasted pecans compliment the rest of the dish very well!

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 776 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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