Vagriller, white sauce is made by melting 2 tbls butter, stirring in 2 tbls flour, then whisking in 2 cups milk. Then you cook on med heat, stirring, until thickened.
I like to add peas, pimentoes and mushrooms to my creamed turkey. My mom always served it on toast, but I also like it spooned over biscuits or, if you want to get fancy, served in puff pastry shells or phylo cups.
It's also fantastic over leftover dressing.
For a change, mix it with cooked pasta or rice, put in a baking dish, sprinkle with cheese and buttered bread crumbs, and bake till bubbly.
Any of the above can be done using cream of mushroom soup, but I really like the white sauce better. It all depends on how much time I have.