Thanksgiving Leftover Stuffed Shells Food

THANKSGIVING LEFTOVER STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• 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.
• Bake in the preheated oven until the filling is set, the casserole is bubbling, and the cheese topping has melted, about 45 minutes.

THANKSGIVING STUFFED SHELLS

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.

THANKSGIVING LEFTOVERS STUFFED SHELLS

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.