My fab hubs came up with this one night and it sounded so good we used up the last remains of our turkey to make this. It was delicious. Creamy, meaty, savory, sweet, spiced. Yum!
Ingredients:
4 oz. roasted turkey breast, shredded or sliced very thin
1/2 c. cranberry sauce
1 1/2 c. Ricotta cheese (we used Ricotta Salata rehydrated to have the traditional Ricotta consistency)
18 Jumbo Shells
salt and pepper
nutmeg
Mix the turkey with the cranberry sauce and Ricotta cheese. Add a pinch of nutmeg, pepper and salt to taste.
Boil the pasta shells in a pot of salted water until al dente.
Fill the shells with the filling and place in a shallow oven-safe pan lined with gravy.
Top with the gravy (recipe below) and pecorio romano, bake in a 350 F oven until the cheese browns and bubbles - about 30 minutes.
Gravy
Ingredients:
2 tbsp butter
1 shallot or 1/8 sweet onion, diced fine
2 tbsp all purpose flour
1 c. turkey stock
1 tbsp parsley
1 tbsp heavy cream
pinch nutmeg
salt and pepper
Melt the butter in a saucepan over medium-low heat. Cook until the onions are transparent. Stir in the all purpose flour and mix to combine with the butter. Gradually add in the stock. Whisk to combine the stock with the rue. Add in the parsley and cream, nutmeg and salt and pepper. Cook over low heat until desired consistency.
Ingredients:
4 oz. roasted turkey breast, shredded or sliced very thin
1/2 c. cranberry sauce
1 1/2 c. Ricotta cheese (we used Ricotta Salata rehydrated to have the traditional Ricotta consistency)
18 Jumbo Shells
salt and pepper
nutmeg
Mix the turkey with the cranberry sauce and Ricotta cheese. Add a pinch of nutmeg, pepper and salt to taste.
Boil the pasta shells in a pot of salted water until al dente.
Fill the shells with the filling and place in a shallow oven-safe pan lined with gravy.
Top with the gravy (recipe below) and pecorio romano, bake in a 350 F oven until the cheese browns and bubbles - about 30 minutes.
Gravy
Ingredients:
2 tbsp butter
1 shallot or 1/8 sweet onion, diced fine
2 tbsp all purpose flour
1 c. turkey stock
1 tbsp parsley
1 tbsp heavy cream
pinch nutmeg
salt and pepper
Melt the butter in a saucepan over medium-low heat. Cook until the onions are transparent. Stir in the all purpose flour and mix to combine with the butter. Gradually add in the stock. Whisk to combine the stock with the rue. Add in the parsley and cream, nutmeg and salt and pepper. Cook over low heat until desired consistency.
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