Turkey & Kale Stuffed Shells in a Balsamic Cream Sauce

Few weeks ago, my husband and I went to one our favorite restaurants in Princeton, Teresa Caffe. If you haven’t been there, GO. Everything I’ve ever had at this cute little place in the heart of downtown Princeton has always been sooo good that I talk about it at least for the next few weeks (hence, this post).

I normally love to try one of their specials but this time I gave the Kale, Chicken & Rigatoni in a balsamic cream sauce a chance and BOY am I glad I did! I could have DRANK this damn sauce it was so delicious!

I couldn’t get the taste of that balsamic cream sauce  out of my head so of course off I went, trying to re create a version of it to enjoy at home. Mine isn’t as mouth watering as the restaurant but it is close enough and it definitely satisfied my craving. I cannot wait to make it again!

Happy Eating!

 

1 vote

Print

Turkey & Kale Stuffed Shells, in a Balsamic Cream Sauce

Prep

Cook

Total

Yield 4 People

Ingredients

8 oz. mushrooms, chopped

16 oz. ground turkey

1 tbsp garlic, minced

1 tsp chili flakes

1 tsp oregano

2 tbsp worcestershire

1 cup mozzarella cheese

1 cup ricotta cheese

salt & pepper to taste

Balsamic Cream Sauce:

2 tbsp flour

2 tbsp butter

1 can chicken broth

1 cup half & half

1 Bay leaf (preferably fresh not dried)

1/2 cup pecorino romano, grated

3 tbsp balsamic glaze (not balsamic vinegar)

salt to taste

Tip: Garnish with fresh basil leaves, crushed chili flakes, cherry tomatoes & drizzled balsamic reduction!

Instructions

  1. Heat oil in a large non stick skillet on medium high heat.
  2. Add turkey, garlic, chili flakes, and oregano to skillet and cook turkey (breaking it up in small pieces with the back of a wooden spoon) until no longer pink. About 8-10 minutes.
  3. Add mushrooms, worcestershire and kale and cook until kale is slightly wilted, about 5-7 minutes. 
  4. Remove from heat and add ricotta, mozzarella and stir to combine well.
  5. Using a spoon, stuff the mixture into the pasta shells and closely arrange them in an oven safe baking dish.

The Sauce:

  1. In a heavy bottom pot, heat butter over medium heat until foamy.
  2. Add flour and continue to whisk until the mixture gives off a nutty aroma but the butter has not browned. 
  3. Slowly add in the chicken broth while continuously whisking the mixture to keep it smooth.
  4. Slowly add in the half and half, whisking continuously. 
  5. Add bay leaf, balsamic glaze and bring to a slow simmer for 2-3 minutes.
  6. Reduce heat to low, add pecorino and stir until sauce is smooth and creamy.
  7. Remove from heat and pour sauce all over stuffed shells.
  8. Top with mozzarella and bake until hot and cheese has melted. 
  9. For extra goodness, drizzle balsamic glaze/reduction all over shells once plated.

Courses Dinner

2 Comments

  1. This dish was wonderful! I was afraid it would be too sweet but it wasn’t- a great mix of sweet and savory. I made it veg and used veg stock rather than chix stock and it worked very well.

    1. Caitlin, So glad you were able to try it out!! I agree, sometimes the balsamic can get a little too sweet but I think the savory filling really does balance it out well. Thanks for stopping by 🙂

Leave a Response