1.5 cups pepperidge farm sage and onion stuffing stuffing leftover
2 cups turkey cubed cooked
1.5 cups campbell's turkey gravy leftover
Equipment
food processor
bowl
oven
pot
baking pan
stand mixer
colander
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes.
Drain well in a colander set in the sink.
Place turkey and stuffing in food processor, and pulse until finely ground and combined.
Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella.
Mix with paddle attachment on medium-low until well blended.
Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.
