1Preheat broiler. Cook spaghetti according to package directions; drain.
2Meanwhile, heat 3 tbsp (45 mL) olive oil in large ovenproof skillet set over medium-high heat; add mushrooms, sage, onion, garlic, salt and pepper. Cook for 6 to 8 minutes or until mushrooms start to brown and onion is softened. Sprinkle gluten-free flour over top; cook for 1 to 2 minutes or until incorporated.
3Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 10 minutes or until thickened slightly. Stir in cream cheese; cook for 2 to 3 minutes or until cream cheese is incorporated into sauce.
4Stir in turkey and leftover vegetables; cook for 3 to 5 minutes or until heated through. Toss with spaghetti and 1/3 cup (75 mL) Parmesan cheese; cook for about 1 minute or until well coated.
5In a separate bowl, toss together gluten-free bread crumbs, remaining oil and Parmesan cheese; sprinkle over spaghetti mixture. Broil for 1 to 2 minutes or until topping is golden brown. Sprinkle with chives before serving.
Substitute leftover turkey for leftover baked ham.
Use leftover holiday veggies like squash, Brussels sprouts, carrots, green beans, peas and/or corn. If you don’t have any, use your favourite vegetables and cook along with the pasta.
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