Preheat oven to 350°. Spray two 8-cup muffin pans lightly with vegetable oil (or olive oil) spray. Brush one side of each slice of bread lightly with olive oil. Gently press bread slices, oiled-side-up, into muffin cups. Bake for 8 to 10 minute, or until bread is toasted. Let bread cups cool in pan for 5 minutes, then remove to a cooling rack to cool completely. Combine chicken broth, frozen mixed vegetables, oregano, salt and pepper in a saucepan and bring to a simmer on medium-high heat. cover and cook for 3 to 5 minutes, until vegetables are tender. In a small bowl, whisk together the milk and flour. Add this to the pan, along with the turkey (and salt and pepper to taste, if desired), and cook over medium-high heat until mixture is thickened, about 3 to 5 minutes, stirring occasionally. Add Parmesan cheese and cook on medium-low heat for 1 to 2 minutes, until cheese is melted. To serve, spoon turkey mixture into bread cups.Yield: 9 servings.