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Friday, November 23, 2012

Use your leftover Thanksgiving TURKEY - South of the Border Turkey Stuffed Shells

South of the Border Turkey Stuffed Shells
2 cups turkey or chicken, cooked, chopped fine, and sprinkled lightly with Taco seasoning
1 can black beans, drained and rinsed
1 small yellow onion, chopped and sautéed
3 green onions, diced
1 orange bell pepper, diced
12 ounces cream cheese, softened
2 tablespoons pickled jalapeno, diced
1 small can sliced olives
1 can Rotel
1/8 teaspoon cayenne pepper
1/4 teaspoon chili powder
1 tablespoon sugar
1/4 cup chicken stock
1 teaspoons cumin
1-1/2 cups Mexican cheeses, shredded
1/2 cup of picante sauce or salsa
18-20 large pasta shells, cooked al dente
Salt and fresh ground pepper to taste
Cook pasta shells in salted, water until al dente. Drain the pasta and set aside while you make the filling. They will finish cooking in the oven and are hard to stuff if they are too soft. Place turkey, green onions, peppers, cayenne, onions, jalapenos, olives, sugar, chili powder, and cumin in a large mixing bowl. Mix thoroughly. Add beans; salt and pepper to taste.
In a separate bowl, mix the cream cheese, chicken stock and Rotel. When thoroughly mixed, combine with the turkey mixture and mix well. (Heat cream cheese and tomatoes slightly in the microwave if you like, as it’s easier to mix.)
Spread sauce in the bottom of a 9 x 12 or ovenproof dish of your choice. Fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.When the pan is full, sprinkle with the cheese. Cover the pan with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly. Remove foil the last 5-10 minutes.

1 comment:

Kathleen Richardson said...

Libby, your South of the Border Turkey Stuffed Shells sound so good I pinned it on Pinterest AND posted it on my Facebook page! What a yummy idea to warm those of us in colder climates.