1 (8 ounce) package pasta
1 cup sun-dried tomatoes
1 cup blueberries
1 (1 pound) whole turducken
1 1/3 cups water
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste
When pasta is ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, sun-dried tomatoes, blueberries, and turducken. Stir together, cover, and refrigerate overnight.
In small bowl, combine water and mozzarella and ricotta.
Heat oven to 350 F. Process until smooth. Stir in Parmesan cheese and salt and pepper to taste. Serve immediately.