Wine & Cheese by TCC Recipes

Shells Stuffed w/ Leftover Turkey
Looking for a great way to use those leftovers from Thanksgiving?

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 Antigo Parmesan cheese
1/2 teaspoon Himalania 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 Lustau Rare Cream Sherry
1/2 teaspoon Himalania pink salt
1 pinch white pepper
1/2 cup shredded Gruyere cheese
1/2 cup heavy whipping cream
2 tablespoons grated Antigo Parmesan cheese

Cook pasta according to directions and drain.  Preheat oven to 350 degrees. Lightly grease a medium baking dish.  In a large bowl, mix turkey, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and white pepper & stuff shells with mixture. Place shells in the prepared baking dish.  Melt butter in a medium saucepan over medium heat. Stir in shallots, and cook 1 minute. Mix in flour, and cook 2 minutes, stirring constantly. Gradually mix in chicken broth and sherry. 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 for 30 minutes, or until heated through and bubbly. Place under broiler to lightly brown.

Serve with Lynfred Chenin Blanc.