Turkey & Kale Stuffed Shells in a Balsamic Cream Sauce

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.