Description
Turn your Thanksgiving leftovers into something extraordinary with these Thanksgiving Turkey Stuffed Shells! Creamy mashed potatoes, tender turkey, flavorful stuffing, and rich gravy come together inside jumbo pasta shells for a cozy, cheesy comfort dish that everyone will love.
Ingredients
- 12 jumbo pasta shells
1 cup cooked turkey, chopped
1 cup mashed potatoes
1 tablespoon celery, diced
2 tablespoons yellow onion, diced
1 clove garlic, minced
3 ounces cheddar cheese, shredded and divided
1 1/4 cups gravy
1 cup bread stuffing
Salt and pepper, to taste
(Optional toppings: chopped parsley, chives, or green onions)
Instructions
Preheat Oven: Preheat oven to 350°F. Lightly grease a 1 1/2-quart baking dish and set aside.
Cook Pasta: Boil pasta shells for 8–9 minutes until just tender. Drain and set aside.
Prepare Filling: In a bowl, combine chopped turkey, warm mashed potatoes, celery, onion, garlic, and half the shredded cheese. Season with salt and pepper to taste.
Assemble: Spread 3/4 cup of gravy on the bottom of the baking dish. Fill each shell with the turkey mixture and arrange them snugly in the pan.
Top and Bake: Add leftover stuffing, drizzle with the remaining gravy, and sprinkle with the rest of the cheese. Bake uncovered for 25–30 minutes until bubbly and golden brown.
Serve: Garnish with fresh herbs and serve warm.
Notes
Make-Ahead Tip: Assemble the shells a day ahead and refrigerate until ready to bake.
Freezer Option: Freeze assembled shells (unbaked) for up to 2 months. Thaw overnight before baking.
Cheese Swap: Mozzarella or Monterey Jack can replace cheddar for a gooier texture.
No Stuffing? Skip it or use breadcrumbs for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg