Looking for a way to use up that left over turkey in your freezer? This was fantastic comfort food, which the holidays are all about.
- 1/2 a large yellow onion, diced
- 2 cloves garlic, minced
- 2 C. cooked turkey, shredded
- 1 pkg. chicken stuffing, cooked to package instructions
- 1 Can cream of chicken soup
- 3/4 C. mayo
- 6 strips bacon, cooked and chopped, grease reserved
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. paprika
- 1 Tbsp. dijon mustard
- 1 C. milk
- 2 C. cheddar cheese, divided
- 18-20 jumbo pasta shells
- salt and pepper to taste
- 1 C. panko bread crumbs
- 1-2 tsp. olive oil
- 1 tsp. cayenne pepper
- fresh parsley for garnish
Preheat oven to 350°
Heat bacon grease over medium high heat. Add onions and garlic, cooking until soft, about 10 minutes.
Add turkey, Worcestershire sauce, and paprika. Season with salt and pepper and cook 3 minutes, stirring.
To a large bowl, add stuffing, mayo, onion mix, bacon and 1/2 C. cheese, stirring to combine.
Cook pasta shells according to package directions.
Line a 9×13 baking dish with foil and spray with cooking spray.
In a saucepan heat soup, milk and 1 C. cheese. Once combined spread a layer of it (about 1/2 a cup) on the foil lined sheet.
Reserve 1/2 C. soup mix and mix the rest in with the stuffing mix and then stuff shells. Lay in baking dish.
Pour remaining soup mix (possibly reserving a couple tablespoons if desired) over shells and bake for 25 minutes.
In a bowl combine panko breadcrumbs, 1/2 C. cheese, pepper to taste, 1 tsp. cayenne, and olive oil.
Remove shells from oven, top each with panko mix and broil until golden brown.
Remove and top with any remaining sauce and serve. Parsley for garnish if desired.