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Monday, August 22, 2016

jumbo shells stuffed with turkey

Ingredients

  • Servings: 6
  • 1 (8 ounce) package jumbo pasta shells
  • 2 cups chopped cooked turkey
  • 1/2 cup chopped pecans
  • 4 tablespoons chopped fresh parsley
  • 1 egg
  • 1 cup ricotta cheese
  • 3 tablespoons grated parmesan cheese
  • 1/2 teaspoon salt
  • 1 pinch white pepper
  • 2 tablespoons butter
  • 1/4 cup shallots, minced
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups chicken broth
  • 1/4 cup dry
  • 1/2 teaspoon salt
  • 1 pinch white pepper
  • 1/2 cup shredded gruyere cheese
  • 1/2 cup heavy whipping cream
  • 2 tablespoons grated parmesan cheese

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • 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.
  • preheat oven to 350 degrees f (175 degrees 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 mixture. place shells in the prepared baking dish.
  • 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 . stir constantly until 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 degrees c) oven for 30 minutes, or until heated through and bubbly. place under broiler to lightly brown. serve immediately.

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