Best 2 Thanksgiving Leftovers Stuffed Shells Recipes
THANKSGIVING STUFFED SHELLS
Leftover turkey, dressing and sweet potatoes make terrific stuffing for jumbo pasta shells. We add cheese and use turkey gravy as the sauce for this crowd-pleaser. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook shells according to package directions for al dente., Meanwhile, in a large bowl, mix mozzarella cheese, turkey, stuffing and green onions. In a small bowl, stir sweet potatoes and, if desired, mix in chili powder., Drain shells; fill each with 2 tablespoons stuffing mixture and 2 teaspoons sweet potato mixture. Arrange in a greased 11x7-in. baking dish; sprinkle with Parmesan cheese. Bake, covered, 15-20 minutes or until heated through. Serve with gravy.
Nutrition Facts :
THANKSGIVING LEFTOVERS STUFFED SHELLS
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!
Provided by abbeydave2003
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 674.6 calories, Carbohydrate 64.9 g, Cholesterol 86.6 mg, Fat 28 g, Fiber 2.5 g, Protein 37.5 g, SaturatedFat 11.8 g, Sodium 1366.9 mg, Sugar 5 g
- Use a variety of cheeses to create a flavorful filling. A combination of ricotta, Parmesan, and mozzarella is a classic choice, but you can also experiment with other types of cheese, such as cheddar, Gouda, or Asiago.
- Don't overcook the shells. They should be cooked al dente, so that they are still slightly firm to the bite. Overcooked shells will become mushy and fall apart.
- Let the shells cool slightly before stuffing them. This will help to prevent the filling from leaking out.
- If you are using a meat filling, be sure to cook it thoroughly before adding it to the shells.
- Stuff the shells loosely. Overstuffed shells will be difficult to close and may burst open during baking.
- Bake the shells until they are golden brown and the filling is bubbly.
- Let the shells cool for a few minutes before serving. This will help to prevent the filling from spilling out.
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