Thanksgiving Turkey Stuffed Shells: Reinvent Your Leftovers!

Leftover Thanksgiving Turkey Stuffed Shells! After the grand feast, the lingering question often becomes, “What do we do with all this delicious turkey?” While the classic turkey sandwich certainly has its charm, sometimes you crave something more substantial, more comforting, and undeniably fresh. That’s precisely where this incredible recipe comes in, transforming your post-Thanksgiving dilemma into a culinary triumph. I understand the feeling – you’ve just poured your heart into a holiday meal, and the thought of another elaborate cooking session can feel daunting. But fear not! This dish is a brilliant solution, taking the beloved flavors of your holiday spread and reimagining them in a creamy, cheesy, and utterly satisfying pasta bake.

Why This Dish is a Post-Thanksgiving Game Changer

The true beauty of Leftover Thanksgiving Turkey Stuffed Shells lies in their ability to bring a fresh perspective to familiar tastes. Imagine tender jumbo pasta shells, generously filled with a savory mixture of your perfectly cooked turkey, creamy ricotta cheese, and a medley of aromatic herbs, all bathed in a rich marinara or even a turkey gravy-inspired sauce. It’s a dish that not only celebrates the spirit of the holiday by minimizing food waste but also maximizes flavor and comfort. Families adore this meal because it’s not only incredibly delicious and hearty but also remarkably easy to assemble, making it the ideal comforting dinner when you need something simple yet spectacular. This recipe offers a delightful escape from the typical leftover routine, delivering warmth and satisfaction in every single bite.

this Recipe

Ingredients:

• 1 (12-ounce) box jumbo pasta shells (Conchiglie)
• 2 tablespoons olive oil, divided

For the Turkey Filling:

• 3 cups cooked, shredded or finely diced Leftover Thanksgiving Turkey (white meat, dark meat, or a mix, whatever you have!)
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried rubbed sage)
• ½ teaspoon fresh thyme leaves, finely chopped (or ¼ teaspoon dried thyme)
• ¼ cup chicken or turkey broth
• 1 (15-ounce) container whole milk ricotta cheese
• 1 cup freshly grated Parmesan cheese, plus more for topping
• ½ cup fresh spinach, finely chopped (optional, but I love adding a little green!)
• 1 large egg, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Pinch of nutmeg

For the Creamy Sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup chicken or turkey broth
• ¼ cup freshly grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Pinch of nutmeg

For the Pasta & Topping:

• 1 ½ cups shredded mozzarella cheese
• Fresh parsley, chopped, for garnish (optional)

Preparation:

Prepping the Pasta:

1. Bring a large pot of generously salted water to a rolling boil. I always recommend using a good amount of salt here, as it’s the only chance to season the pasta itself! Once the water is boiling, carefully add your jumbo pasta shells. Stir gently to prevent them from sticking together.
2. Cook the shells according to package directions, but aim for al dente. This usually means about 8-10 minutes, or a minute or two less than the full cooking time. You want them tender enough to be pliable for stuffing, but still firm enough to hold their shape and not fall apart when baked. Remember, they will continue to cook in the oven later. Overcooked shells will be a nightmare to stuff!
3. Once cooked, immediately drain the shells in a colander. To prevent sticking, I like to toss them gently with 1 tablespoon of olive oil. Spread them out on a clean baking sheet or large platter in a single layer to cool slightly. This step is crucial; allowing them to cool down makes them much easier to handle and prevents them from tearing while you’re stuffing them. I promise, a little patience here will save you a lot of frustration later!

Crafting the Creamy Turkey Filling:

1. In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Once the butter is shimmering, add the finely diced yellow onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and wonderfully fragrant. We’re building flavor from the ground up here!
2. Add the minced garlic, chopped fresh sage, and fresh thyme to the skillet. Cook for another minute, stirring constantly, until the garlic is aromatic. Be careful not to burn the garlic; a gentle sizzle is what we’re after. The kitchen will start smelling absolutely incredible at this point!
3. Stir in the 3 cups of shredded or diced Leftover Thanksgiving Turkey. If your turkey is a bit dry, pour in ¼ cup of chicken or turkey broth. This helps moisten the turkey and infuses it with extra flavor. Cook for 2-3 minutes, just long enough for the turkey to heat through and absorb some of those delicious herb flavors. Remove the skillet from the heat and set aside to cool slightly.
4. In a large mixing bowl, combine the whole milk ricotta cheese, 1 cup of freshly grated Parmesan cheese, the finely chopped fresh spinach (if using), the lightly beaten large egg, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and a tiny pinch of nutmeg. I find nutmeg really enhances creamy, cheesy dishes, giving them a subtle warmth.
5. Once the turkey mixture has cooled slightly, add it to the ricotta cheese mixture. Gently fold everything together until all ingredients are well combined. Taste the filling at this point and adjust seasonings as needed. Do you want a little more salt? A dash more pepper? This is your chance to make it perfect for your palate! The goal is a rich, savory, and well-balanced filling that truly celebrates the flavors of your Leftover Thanksgiving Turkey Stuffed Shells.

Whipping Up the Rich Creamy Sauce:

1. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly bubbling, sprinkle in the ¼ cup of all-purpose flour. Whisk continuously for 1-2 minutes, creating a smooth roux. This is the base for our creamy sauce and helps thicken it beautifully. You want a pale, golden color, not brown.
2. Gradually whisk in the 3 cups of warmed whole milk, a little at a time. I find warming the milk first helps prevent lumps and ensures a smoother sauce. Keep whisking constantly as you add the milk to ensure a silky-smooth consistency.
3. Next, whisk in the 1 cup of chicken or turkey broth. Continue to cook, whisking frequently, for about 5-7 minutes, or until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon, but still pourable. Don’t let it get too thick, as it will continue to thicken slightly as it cools and bakes.
4. Remove the saucepan from the heat. Stir in the ¼ cup of freshly grated Parmesan cheese, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and another tiny pinch of nutmeg. Stir until the Parmesan is fully melted and incorporated. Taste the sauce and adjust seasonings. This luscious, velvety sauce is going to be the perfect counterpoint to our savory turkey filling.

Assembling the Leftover Thanksgiving Turkey Stuffed Shells:

1. Preheat your oven to 375°F (190°C).
2. Pour about half of the creamy sauce into a 9×13-inch baking dish, spreading it evenly across the bottom. This creates a wonderful bed for our shells and ensures they don’t stick and stay moist.
3. Now comes the fun part: stuffing the shells! Take a cooled pasta shell in your hand. Using a small spoon or your fingers, carefully fill each shell generously with the creamy turkey mixture. Don’t be shy; aim for a nice, plump shell. You should be able to get about 28-32 stuffed shells, depending on how large your shells are and how full you make them.
4. Arrange the stuffed shells snugly in a single layer in the prepared baking dish. You might need to gently nudge them together. If you have any extra filling, you can simply dollop it around the shells, or even mix it into the remaining sauce if you prefer.
5. Once all the shells are nestled in the dish, pour the remaining half of the creamy sauce evenly over the top of the shells. Make sure every shell gets a generous coating of that delicious sauce!
6. Finally, sprinkle the 1 ½ cups of shredded mozzarella cheese evenly over the entire dish, followed by an additional dusting of freshly grated Parmesan cheese. This will create a beautiful golden, bubbly crust.

Baking to Golden Perfection:

1. Cover the baking dish tightly with aluminum foil. This helps to steam the shells and ensure they cook through without drying out.
2. Bake for 25 minutes.
3. Remove the foil. Increase the oven temperature to 400°F (200°C) if your oven runs cool, or keep it at 375°F (190°C) if it’s typically hot. Continue baking for another 15-20 minutes, or until the cheese is beautifully melted, bubbly, and a gorgeous golden-brown on top. You want to see those edges getting slightly crispy and the sauce simmering around the shells.
4. Once baked, remove the dish from the oven. This is perhaps the hardest part: let the Leftover Thanksgiving Turkey Stuffed Shells rest for 10-15 minutes before serving. This crucial resting time allows the sauce to set slightly and prevents everything from falling apart when you serve it. Plus, it gives the flavors a chance to meld even further.
5. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.

Serving Suggestions & Tips:

These Leftover Thanksgiving Turkey Stuffed Shells are a meal in themselves, but they pair wonderfully with a simple green salad dressed with a light vinaigrette. A side of crusty garlic bread would also be fantastic for soaking up every last bit of that creamy sauce.

Make-Ahead Magic:

This dish is an absolute dream for meal prep! You can assemble the entire casserole up to two days in advance. Just cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, add about 15-20 minutes to the covered baking time to account for starting from cold. Make sure it’s fully heated through before uncovering for the final browning. You can also freeze the assembled, unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding extra covered baking time until heated through.

Customization Corner:

Feel free to get creative with your Leftover Thanksgiving Turkey Stuffed Shells!

• Add More Veggies: Sautéed mushrooms, finely diced carrots, or even leftover roasted vegetables from Thanksgiving can be added to the turkey filling for extra nutrition and flavor.
• Cranberry Kick: For a true Thanksgiving flavor explosion, try adding a tablespoon or two of leftover cranberry sauce (whole berry or jellied) to the turkey filling. It adds a delightful sweet-tart counterpoint.
• Cheese Swap: Experiment with different cheeses! A blend of Fontina, Provolone, or even a touch of smoked Gouda could add unique dimensions to both the filling and the topping.
• Spice It Up: A pinch of red pepper flakes in the sauce or filling can add a subtle warmth if you like a bit of heat.
• Broth Boost: If you have leftover gravy from Thanksgiving, you can thin it out with a little milk or broth and use it in place of some of the creamy sauce for an even richer, more profound turkey flavor.

Enjoy transforming your Thanksgiving leftovers into this incredibly comforting and satisfying meal! It’s truly one of my favorite ways to give that delicious turkey a second life.

Conclusion:

And there you have it, my friends! We’ve journeyed through the steps, imagined the aromas, and now, it’s time to truly appreciate what we’ve created here. This recipe isn’t just another meal; it’s a brilliant solution, a culinary triumph, and a warm hug in a casserole dish. I truly believe that once you try this, it will become an instant favorite in your household, eagerly anticipated long after the holiday season has passed. It’s a masterclass in transforming the familiar into something utterly new and exciting.

Why is this a must-try, you ask? Well, for starters, it’s an ingenious way to give your holiday turkey a glorious encore. No more dry sandwiches or uninspired casseroles! Instead, you get tender pasta shells generously stuffed with a rich, creamy, and savory filling, all swimming in a luscious marinara sauce and crowned with bubbly, golden cheese. The flavors are perfectly balanced – the savory turkey, the tangy tomato, the herby notes, and the comforting richness of multiple cheeses all coming together in a harmonious symphony that will delight your taste buds. It’s hearty without being heavy, satisfying without being overwhelming, and undeniably delicious. Every bite is a testament to the magic of giving leftovers a luxurious second life.

But the beauty of this dish extends beyond its incredible taste. It’s also surprisingly straightforward to put together, even if it looks impressive. The act of stuffing the shells is meditative, and the final baking process fills your home with the most inviting aromas. Imagine a chilly evening, a warm kitchen, and the promise of this comforting meal. It’s the kind of dish that brings smiles to faces and fosters happy conversations around the dinner table. It’s perfect for a weeknight family dinner, yet elegant enough to serve to guests. The versatility and comforting nature of these Leftover Thanksgiving Turkey Stuffed Shells truly make them a standout.

Now, let’s talk about how to make this experience even more wonderful, or how to put your own creative spin on it. While it’s absolutely perfect as is, I love offering ideas for customization. For serving, I highly recommend pairing these stuffed shells with a crisp, simple green salad dressed with a light vinaigrette. The freshness of the salad cuts through the richness of the pasta beautifully, creating a perfectly balanced meal. A side of warm, crusty garlic bread or a soft focaccia is also an absolute winner, ideal for soaking up every last drop of that incredible sauce. For a touch of green, you could also serve it alongside some lightly steamed or roasted asparagus or broccoli.

If you’re feeling adventurous with variations, consider adding a handful of fresh spinach or sautéed mushrooms to the turkey filling for an extra boost of vegetables and earthy flavor. A pinch of red pepper flakes in the sauce or the filling can introduce a delightful, subtle heat that complements the savory notes beautifully. For a richer, more decadent experience, you could even experiment with a creamy rosé sauce instead of a pure marinara. And if you’re a cheese lover (who isn’t?), don’t hesitate to try different blends – a smoked mozzarella could add a wonderful depth, or a sharper provolone could give it more bite. This dish is also fantastic for meal prepping; you can assemble it ahead of time and bake it when you’re ready, making it a lifesaver on busy days.

Ultimately, my deepest hope is that you’ll carve out some time to try this recipe for yourself. Don’t let another morsel of that delicious turkey go to waste! Embrace the joy of transforming ingredients and creating something truly special. I promise you, these Leftover Thanksgiving Turkey Stuffed Shells are a recipe you’ll be making again and again.

When you do make them, I would absolutely love to hear about your experience! What did you love most about them? Did you try any of the variations? Did you discover a new favorite serving suggestion? Please share your thoughts, your photos, and your triumphs! There’s nothing I enjoy more than hearing about your culinary adventures. So, go forth, stuff those shells, bake them to golden perfection, and savor every single bite. Happy cooking, and even happier eating!

Leftover Thanksgiving Turkey Stuffed Shells

Transform your post-Thanksgiving dilemma into a culinary triumph with this incredible recipe. Tender jumbo pasta shells are generously filled with savory turkey, creamy ricotta, aromatic herbs, and bathed in a rich, comforting sauce. It’s a delightful escape from the typical leftover routine, delivering warmth and satisfaction in every single bite.

Prep Time
1 Hours

Cook Time
45 Minutes

Total Time
2 Hours

Servings
8 servings

Ingredients

• 1 (12-ounce) box jumbo pasta shells (Conchiglie)
• 2 tablespoons olive oil, divided
• 3 cups cooked, shredded or finely diced leftover turkey
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried rubbed sage)
• ½ teaspoon fresh thyme leaves, finely chopped (or ¼ teaspoon dried thyme)
• ¼ cup chicken or turkey broth
• 1 (15-ounce) container whole milk ricotta cheese
• 1 cup freshly grated Parmesan cheese, plus more for topping
• ½ cup fresh spinach, finely chopped (optional)
• 1 large egg, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Pinch of nutmeg
• Approximately 3-4 cups leftover turkey gravy (or a simple Béchamel sauce, see notes for quick recipe)
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded Gruyère cheese (optional, for topping or filling)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Step 1
   Bring a large pot of generously salted water to a rolling boil. Add jumbo pasta shells and cook according to package directions until al dente (about 8-10 minutes). Drain immediately, toss gently with 1 tablespoon of olive oil to prevent sticking, and spread out on a baking sheet to cool slightly.
2. Step 2
   In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Sauté the finely diced yellow onion for 5-7 minutes until translucent and fragrant. Add minced garlic, chopped fresh sage, and fresh thyme; cook for another minute, stirring constantly, until aromatic.
3. Step 3
   Stir in the 3 cups of shredded or diced leftover turkey. Pour in ¼ cup of chicken or turkey broth to moisten the turkey. Cook for 2-3 minutes, just long enough for the turkey to heat through and absorb the herb flavors. Remove the skillet from the heat and set aside to cool slightly.
4. Step 4
   In a large mixing bowl, combine whole milk ricotta cheese, 1 cup of freshly grated Parmesan cheese, finely chopped fresh spinach (if using), the lightly beaten large egg, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and a pinch of nutmeg. Once the turkey mixture has cooled slightly, add it to the ricotta cheese mixture. Gently fold everything together until well combined. Taste the filling and adjust seasonings as needed.
5. Step 5
   Preheat your oven to 375°F (190°C). Spread ¾ cup of the gravy evenly across the bottom of a 9×13-inch baking dish.
6. Step 6
   Take a cooled pasta shell and carefully fill each one generously with the creamy turkey mixture. Arrange the stuffed shells snugly in a single layer in the prepared baking dish. You should be able to get about 28-32 stuffed shells.
7. Step 7
   Pour the remaining gravy evenly over the top of the stuffed shells, ensuring good coverage. Sprinkle the 1½ cups of shredded mozzarella cheese evenly over the entire dish, followed by an additional dusting of freshly grated Parmesan cheese (and Gruyère if using).
8. Step 8
   Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil. Increase the oven temperature to 400°F (200°C) if desired, and continue baking for another 15-20 minutes, or until the cheese is beautifully melted, bubbly, and golden-brown on top.
9. Step 9
   Remove the dish from the oven and let the stuffed shells rest for 10-15 minutes before serving. This allows the sauce to set and flavors to meld. Garnish with fresh chopped parsley, if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.