Pre-heat the oven to 375ºF.
Heat the EVOO in a skillet over medium to medium-high heat; add the butter and melt into the EVOO. Add the onion and garlic and season with salt and pepper. Add the flour and stir for 1 minute. Whisk in the wine, then the gravy or stock and milk; adjust the salt and pepper and season with nutmeg, to taste. Let thicken enough to coat a spoon and stir in the parm Parmigiano Regginano cheese.
Stir the 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.