Leftovers just got a makeover with these Holiday Stuffed Shells! Leftover potatoes, stuffing, and turkey get smothered in a red wine mushroom gravy and stuffed into pasta shells!
Today’s recipe is sponsored by our friends at Barefoot Wine & Bubbly. The holidays just wouldn’t be complete without them!
You guyyyyyyyys. T-minus TWO days until Turkey Day. Who else is excited?
I’m already day dreaming about all of the stuffing, mashed potatoes, corn casserole, rolls, cookies, pie, and . . .
Usually, I’m not really a fan of leftovers, but today, I’ve kicked Thanksgiving leftovers up a notch and turned them into Holiday Stuffed Shells.
Basically, these are jumbo pasta shells stuffed with all your favorite Thanksgiving foods – mashed potatoes, stuffing, and turkey – and my secret ingredient: red wine mushroom gravy.
Leftovers have never looked quite so good.
Personally, I get bored with eating the same thing day after day (but hate wasting food), so I’m often forced to get creative with my leftovers.
Here’s the thing though.
It’s still gotta be easy, because the whole point in eating leftovers is you’ve already done the work. All you have to do now, is cook your already made food in the microwave for a quick second and you’ve got yourself an easy, delicious, homemade meal that you actually made three days ago. 😉
BUT. Like I said. I get bored.
So what do I do?
Create quick and easy recipes using leftovers.
You could do the basic leftover turkey/ham sandwich, but I wanted to take things even further.
Enter: Holiday Stuffed Shells.
All you really need to do is boil some pasta – e.a.s.y. – and whip up a quick red wine mushroom gravy – easier than it sounds, promise – and assemble!
While your pasta shells are cooking, melt some butter in a saute pan. Once hot, throw in some sliced mushrooms and black pepper. Then sprinkle on some flour (this helps the gravy thicken) and stir in chicken broth and Barefoot Cabernet Sauvignon.
You only use a 1/2 cup of the wine, so I highly recommend that while the sauce thickens you pour yourself a glass (this is my FAVE red wine, so I may have poured myself two 😉 ).
Once the gravy has thickened, you’ll stir in a touch more butter and some half-and-half – because why not, season it with a little salt and you’re done! Easy peasy, right?
It’s totally simple, but so perfect, because mushrooms and wine are a match made in h.e.a.v.e.n.
Now. To assemble the Holiday Stuffed Shells:
Shell –> gravy –> potatoes –> turkey –> stuffing –> baking pan –> bake –> eat.
The taste and texture will vary based on your holiday leftovers, but for us, we used our crockpot mashed potatoes and best ever sausage stuffing, so these Holiday Stuffed Shells were exploding with texture and flavor.
I love biting into the shells and getting a little crunch from the stuffing (ours has apples in it), the creaminess from the potatoes, and the meaty, rich texture from the gravy.
Honestly, forget Thanksgiving dinner, I’m ready for leftovers!
What are your favorite ways to use holiday leftovers? Show Me the Yummy!
- 1/4 cup unsalted butter divided
- 1 (8 oz) package baby bella mushrooms sliced
- 1/4 teaspoon black pepper
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- 1/2 cup Barefoot Cabernet Sauvignon
- 2 tablespoons half and half
- 1 (12 oz) box jumbo pasta shells cooked according to package directions
- leftover mashed potatoes
- leftover turkey cubed
- leftover stuffing
- In a non stick pan, melt butter over medium heat.
- Once melted, stir in the mushrooms and pepper and cook for about 4 to 5 minutes, stirring regularly.
- Sprinkle in flour and cook for 1 minute.
- Stir in broth and red wine and cook 3-5 minutes or until thickened.
- Stir in the additional 2 tablespoons of butter and half and half.
- Cook until the butter has melted, season with salt, and serve!
- Pre-heat oven to 350 degrees F and spray a baking dish with cooking spray.
- Take one shell and fill with gravy, mashed potatoes, turkey, and stuffing.
- Place in baking dish.
- Repeat with remaining shells/leftovers.
- Cover baking dish with foil and bake until warmed through, about 20-30 minutes.
- Serve and enjoy!
Thanks again to Barefoot Wine & Bubbly for sponsoring today’s post!