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
Prep Time
5 mins
Dificult
Medium
Servings
1 hr 40 mins
Ingredients
Instructions
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.
Cook's Note
1 - 6 ounce package of prepared instant stuffing mix can be used in place of leftover stuffing and 1 - 10.75 ounce can of cream of chicken soup can be used in place of leftover gravy.
