Leftover turkey (or chicken) stuffed shells have become a tradition at my house after Thanksgiving. There’s always leftovers to be enjoyed but these turkey stuffed shells smothered with a delicious white cheese sauce can also be made year round…so don’t wait until next year!
It might be hard to tell from the fuzzy photo, but my homemade stuffing I make every year at Thanksgiving has a combination of sausage, celery, apples and dried cranberries. It’s beyond delicious and full of flavor. However, any boxed stuffing mix will work in these shells and you can always add to it if you wish!
If you don’t have any leftover turkey a rotisserie chicken is hard to beat! And there will be leftovers from that too for another meal…I’m all about making things stretch!
After you assemble all the turkey (or chicken) stuffed shells in the bottom of a casserole dish, you simply cover them in a delicious white cheese sauce.
Did I mention the cheese sauce has wine in it?
That sauce! As it cooks in the oven making its way into every nook and cranny of the shells it gets a little thicker and further develops in flavor.
This dish is so comforting over the winter months and perfect for entertaining guests. In fact, that’s how I came upon this recipe! A friend of mine served this at a luncheon and I knew immediately it would be a family favorite.
Serve alongside some fresh or leftover veggies, corn, or a simple salad. No matter what you serve with it, the shells will be the star of the meal. And you may as well put the bottle of wine on the table too…
- 1 1/2 cups diced leftover turkey or rotisserie chicken
- 2 stalks celery, diced small
- 1 1/2 cups herb seasoned stuffing mix (or leftovers from Thanksgiving!)
- 1/2 box Jumbo shells (approximately 15-20)
- 1/2 stick butter
- 1 cup chicken broth
- 3 TB flour
- 1 1/4 cups milk
- 2 TB white wine
- 6 oz. shredded monterey jack cheese (more for topping optional)
- salt and pepper to taste
- Preheat oven to 375.
- In a large bowl add turkey/chicken and stuffing. Gently stir to combine and set aside.
- Prepare jumbo shells according to package.
- While the shells are boiling, prepare the cheese sauce by melting butter in a small saucepan over medium heat.
- Add flour and whisk continually for 30 seconds - 1 minute. Slowly add chicken broth and stir to combine. Add milk and wine. Gently stir and allow sauce to heat through. Add salt and pepper to taste. Lastly add the shredded cheese and stir over low heat until cheese is well blended.
- Pour about 1/4 of the sauce into the bowl with turkey and stuffing and stir to combine. Add a few spoonfuls of sauce to the bottom of a 9x13 casserole and begin stuffing shells and placing in dish. Pour remaining cheese sauce over top the shells and bake uncovered for 20-25 minutes. Additional shredded cheese can be placed on top if desired.
- *If using chicken I recommend using a rotisserie to save time and add flavor!