This is a good use of leftover turkey.  You can also substitute leftover chicken.

3 tablespoons margarine

¼ cup flour

1 cup chicken broth

1 cup nondairy creamer

2 tablespoons red wine

12 ounces spaghetti, cooked and drained

2 cups diced cooked turkey

1 (8 ounce) can sliced mushrooms, drained

1/3 cup stuffing mix

1 tablespoon margarine, melted

Preheat oven to 350 degrees.  Melt 3 tablespoons margarine in a medium saucepan over a medium heat.  Whisk in flour, stirring constantly.  Slowly add the broth, then the nondairy creamer, stirring all the while until mixture thickens.  Bring to a boil; reduce heat and simmer for 1 minute.  Stir in wine.  Combine pasta, turkey, mushrooms and sauce and spoon into greased 9 x 13-inch baking dish.  Combine stuffing mix and melted margarine and sprinkle over pasta mixture.  Bake until top is browned and mixture is bubbling; about 40 minutes.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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