Hot Turkey Sandwich Filling

I love that one hot chicken salad recipe. You know the one I mean. We used to have it for Christmas Eve supper at my in-laws’. It’s a favorite at potlucks and I’m sure I’ve received it as a gift meal after my babies were born. Creamy. Salty. Warm. Yum.

Well, today I set out to use up leftover turkey meat in a similar way, without using cream soups or bouillon cubes. I think it worked. Here’s what I did. I made a thick white sauce using four tablespoons of butter and probably at least six of flour. I added about two cups of milk (maybe less) and a can of Natural Goodness chicken broth that I’d reduced to half (by boiling it off in a shallow pan for a few minutes). It was seriously thick (like polenta or something). I was generous with salt, celery seed, garlic and onion powder (a half teaspoon each?). I added a tablespoon of cream, about two ounces of cream cheese, and a teaspoon or so of lemon juice. Still thick, but not sticky. Then just a little parmesan at the end. I stirred in the turkey chunks (around four cups, I’d guess) and warmed it through. Served it up on homemade rolls, warm from the oven. Oh yeah.