The Kitchenarium - Recipes by Jamie Gates

A website about recipes and family, by Jamie Gates.

Turkey (or Chicken), Bacon, and Vegetable Stuffed Shells

Published November 20, 2014 under Main Dishes, Pasta

Turkey leftovers. It always seems to happen. A cold turkey sandwich is good once but after that they seem hard to choke down. Maybe that’s just me. If you are like me though I have come up with some tasty ways to use up that leftover turkey that are far better than a turkey sandwich.

Turkey Stuffed Alfredo Shells

Ooey, gooey, cheesey, bacony, alfredoy, vegetabley goodness stuffed into jumbo shells will have you looking forward to leftover turkey. My family inhaled these stuffed shells.

Turkey (or Chicken), Bacon, and Vegetable Stuffed Shells. Covered in a lower calorie Alfredo sauce.

Now you would think cheese, bacon, and Alfredo would make this dish a bajillion calories per serving but you’d be wrong. That’s right folk! You can use up leftover turkey (or chicken) AND still have calories leftover for the day to have a small slice of pie. You’re welcome. I lightened up the alfredo sauce by using stock and fat free evaporated milk. You still have that “stick to your ribs” creamy alfredo flavor without all those pesky calories. Yay!

Looking for another way to use up leftover Thanksgiving turkey? Check out myÂ Turkey Wild Rice Soup

Turkey (or Chicken) Alfredo Shells

Ingredients

Directions

Preheat oven to 425 degrees F. Grease 9x13 casserole dish, set aside
Cook shells according to package instructions. Lift shells out with a slotted spoon or strainer. Rinse cooked shells in cool water to stop the cooking process
Add in broccoli, asparagus, and peppers to the boiling pasta water and cook for 3-5 minutes to soften veggies
In a large skillet over medium heat add olive oil and garlic sautÃ© for about 1 minute, stirring often, making sure not to burn the garlic
Sprinkle flour over the garlic and cook another minute
Slowly pour in the stock and whisk until smooth. Whisk in evaporated milk and bring up to a simmer, stirring as it thickens
Stir in Parmesan cheese until melted and season with salt and pepper
Combine cooked vegetables with the shredded turkey and sliced bacon
Stuff each shell with a spoon full of the vegetable/turkey/bacon mixture
Once all shells are stuffed pour the Alfredo sauce over all the shells
Top with shredded cheese and bake for 15 minutes or until the cheese has melted

Comments

Carey says:

November 20, 2014 at 9:57 pm

Love this recipe! You have inspired me! I have never thought of stuffed shells for turkey leftovers – but it has made me think of all the Pastabilities! 🙂 Your blog looks great!

Reply
1. Jamie says:
  
  November 22, 2014 at 9:31 am
  
  Aww thanks Carey!
Thalia @ butter and brioche says:

November 20, 2014 at 11:56 pm

Love stuffed pasta shells! Definitely craving a bowl of this right now – it looks so hearty, comforting and delicious.

Reply
1. Jamie says:
  
  November 22, 2014 at 9:33 am
  
  Stuffed pasta shells are the perfect vehicle for leftover turkey 🙂
Joanna @Makingmine says:

November 21, 2014 at 6:49 am

Oh this is my favorite Thanksgiving leftover idea I’ve see so far! Anything with shells and cheese has my attention 🙂

Reply
1. Jamie says:
  
  November 22, 2014 at 9:32 am
  
  Thanks Joanna! It was a HUGE hit in our house.
Joann says:

November 22, 2014 at 9:58 pm

These looks yummy and family friendly!! Thanks for sharing on Saturday Night Fever 🙂

Reply
1. Jamie says:
  
  November 23, 2014 at 8:59 am
  
  Thanks for stopping by Joann!
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