Jumbo Shells Stuffed with Turkey Tasty Recipes

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Jumbo Shells Stuffed with Turkey

"Delicious jumbo pasta shells filled with turkey or chicken, ricotta cheese and toasted pecans. One of my preferred pasta recipes, it is an ideal way to dissipate leftover turkey or fowl. Equally as good if you miss the sherry!"

Ingredients :

1 (eight ounce) package deal jumbo pasta shells
2 cups chopped cooked turkey
half cup chopped pecans
4 tablespoons chopped clean parsley
1 egg
1 cup ricotta cheese
3 tablespoons grated Parmesan cheese
half teaspoon salt
1 pinch white pepper
2 tablespoons butter
1/4 cup shallots, minced
three tablespoons all-reason flour
1 1/four cups fowl broth
1/4 cup dry sherry
1/2 teaspoon salt
1 pinch white pepper
half of cup shredded Gruyere cheese
half cup heavy whipping cream
2 tablespoons grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Bring a large pot of gently salted water to a boil. Add pasta and prepare dinner for 8 to 10 mins or until al dente; drain.
Preheat oven to 350 degrees F (a hundred seventy five stages C). Lightly grease a medium baking dish.
In a large bowl, mix turkey, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and white pepper. Stuff cooked shells with the aggregate. Place shells inside the organized baking dish.
Melt butter in a medium saucepan over medium warmness. Stir in shallots, and cook dinner about 1 minute. Mix in flour, and cook dinner about 2 minutes, stirring constantly. Gradually mix in chook broth and sherry. Stir continuously till thickened. Stir in salt, white pepper, Gruyere cheese, and heavy whipping cream. Spoon over stuffed shells, and sprinkle with Parmesan cheese.
Bake in a preheated 350 degree F (175 levels C) oven for half-hour, or until heated thru and bubbly. Place below broiler to gently brown. Serve without delay.

Notes :

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