This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 4 tablespoons butter
  • 1 onion, finely chopped
  • 2-3 cloves garlic, chopped
  • Salt and pepper
  • 4 tablespoons flour
  • 1/2 cup dry white wine
  • 1 1/2 cups turkey gravy or stock
  • 2 cups milk
  • A little freshly grated nutmeg
  • 1 cup grated Parmigiano-Regginano cheese
  • 1 pound chopped cooked leftover turkey
  • 11/2 cups chopped cooked cauliflower or broccoli leftovers
  • 1/2 cup peas, defrosted or leftovers
  • Toppings: homemade breadcrumbs, chopped toasted leftover stuffing or Panko mixed with melted butter and Parm cheese
  • 1 pound egg noodles or egg pasta cooked to al dente


Serves: 6




Preheat oven to 375F.



Heat EVOO in a skillet over medium to medium-high heat; add butter and melt into oil. Add onions and garlic, and season with salt and pepper. Add flour and stir 1 minute. Whisk in wine then gravy or stock and milk; adjust salt and pepper, and season with nutmeg to taste. Let thicken enough to coat a spoon and stir in parm cheese.



Stir turkey, cauliflower, peas, pasta into the sauce and turn everything into a casserole dish. Top with breadcrumbs and bake until heated through, about 30 minutes.