Stuffed Shells

18 ingredients
14 steps

Ingredients

  • 16 jumbo shells
  • 1/4 c margarine-divided
  • 1 1/4 c finely chopped onion
  • 1 1/2 c celery finely chopped
  • 1 clove minced garlic
  • 3 T flour
  • 1/2 c chicken broth
  • 1/8 t thyme
  • 3 c diced cooked turkey
  • 1/3 c walnuts, chopped
  • 1 T parsley, chopped
  • 1 T + 1/2 t salt
  • 1 3/4 c milk
  • 1 T Dijon Mustard
  • 1/4 c mayonnaise
  • 1/8 t pepper
  • 1/2 c raisins
  • 3 T walnuts for garnish

Directions

  1. 1
    Grease 11 x 7 baking dish.
  2. 2
    Cook shells and drain.
  3. 3
    Rinse in cold water.
  4. 4
    Melt 2 T butter, add celery and onion.
  5. 5
    Cook for 7 minutes stirring often till soft.
  6. 6
    Add garlic and cook 2 minutes. Remove 3/4 cup cooked vegetables to large bowl.
  7. 7
    Add 2 T butter to skillet, melt and add flour stirring for 30 seconds.
  8. 8
    Gradually stir in milk and broth for white sauce.
  9. 9
    Then, add mustard, salt, thyme, parsley and pepper. Cook, stirring often, for 5 minutes till thickened and boils. Remove from heat.
  10. 10
    Add turkey to veggies in a large bowl.
  11. 11
    Stir in mayo and 1/2 cup white sauce.
  12. 12
    Add raisins and 1/3 cup nuts.
  13. 13
    Fill each shell with 3 T each of turkey mixture.
  14. 14
    Spoon remaining sauce over filled shells in baking dish. Bake 20 minutes at 375 F till heated through.

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