Stuffed Shells - cooking recipe

Ingredients

16 jumbo shells
1/4 c margarine-divided
1 1/4 c finely chopped onion
1 1/2 c celery finely chopped
1 clove minced garlic
3 T flour
1/2 c chicken broth
1/8 t thyme
3 c diced cooked turkey
1/3 c walnuts, chopped
1 T parsley, chopped
1 T + 1/2 t salt
1 3/4 c milk
1 T Dijon Mustard
1/4 c mayonnaise
1/8 t pepper
1/2 c raisins
3 T walnuts for garnish

Preparation

Grease 11 x 7 baking dish.
Cook shells and drain.
Rinse in cold water.
Melt 2 T butter, add celery and onion.
Cook for 7 minutes stirring often till soft.
Add garlic and cook 2 minutes. Remove 3/4 cup cooked vegetables to large bowl.
Add 2 T butter to skillet, melt and add flour stirring for 30 seconds.
Gradually stir in milk and broth for white sauce.
Then, add mustard, salt, thyme, parsley and pepper. Cook, stirring often, for 5 minutes till thickened and boils. Remove from heat.
Add turkey to veggies in a large bowl.
Stir in mayo and 1/2 cup white sauce.
Add raisins and 1/3 cup nuts.
Fill each shell with 3 T each of turkey mixture.
Spoon remaining sauce over filled shells in baking dish. Bake 20 minutes at 375 F till heated through.