Years ago, the size of the turkeys I bought for the holidays was inversely proportional to that of my family. As a result, I became the leftover queen and had an arsenal of recipes to handle the remains of the day. My reputation must have spread because the turkeys that have taken up residence in the rear of our property view the Silver Fox with curiosity but scatter whenever I appear. They have nothing to fear. Were it not for tradition, they'd be perfectly safe in my company because given my druthers, I'd rather serve chicken. Be that as it may, I still occasionally serve turkey and while they are smaller than they use to be, I still have leftovers to deal with. This is one of the recipes I use to assure the leavings do not go to waste. The shells are easy to make and they add some novelty to turkey leftovers. I think you will enjoy them. Here is how they are made.

Turkey Stuffed Shells in Tomato Cream Sauce

Instructions:

Sauce

2-1/2 cups cold milk

4 tablespoons quick-mixing flour (i.e. Wondra)

2 tablespoons butter

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon concentrated sun-dried tomato paste (i.e. Amore)

1 teaspoon dried tarragon leaves

1/2 cup grated Parmesan cheese + shaved cheese for garnish

Filling

3 cups finely chopped cooked turkey

1/4 cup minced onion

Pasta

12 jumbo shells, cooked per package instructions

Directions:

1) Preheat oven to 400 degrees F. Lightly grease 9-inch square baking dish.

2) To make sauce: Combine milk, flour, butter, salt and pepper in a 2-quart saucepan and bring to a boil over medium heat while stirring constantly. Boil and stir for 1 minute or until sauce thickens. Stir in sun-dried tomato paste, tarragon, and Parmesan cheese, stirring until smooth. Adjust seasoning to taste.

3) To make filling: Combine turkey, grated onion and enough sauce to bind mixture together, about 1/2 to 3/4 cup.

4) To finish: Stuff each of 12 cooked shells with an equal portion of filling. Arrange shells in prepared pan. If sauce appears to be too thick, thin it with additional milk. Pour sauce over shells and top with some shaved Parmesan cheese. Bake for 20 to 25 minutes until cheese melts and sauce is bubbling. Yield: 4 to 5 servings.

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