Creamed Turkey with Sherry

This recipe was the post-Thanksgiving dish served when I was growing up so, I decided to give it a whirl tonight as I'm mulling the left-over turkey.  I  thought it was as good as the big roast turkey and the sandwiches that followed the next day.  The trick here, as I've tried to emphasize repeatedly, for any good sauce, is to have homemade stock or "essence" in the freezer.  I always strain and reserve the juices from a cooked chicken and vegetables.  I let the fat rise and chill in a refrigerator, then scrape off the fat and reserve the gelatinous essence in the freezer.  The essence is already seasoned and is far superior to any store bought flavor booster or bouillon.  It's a great kitchen habit and the mark of a superior cook well worth the effort.  Invest in a "fat separator" to assist you and it will set you apart when it come to soups and sauces.  My mother and grandmother added sherry to this sauce to make it "gourmet".  I never think of the left-over turkey as repetitious but an opportunity to keep the holiday going.

2 tbls unsalted butter
1 cups diced onion
1 clove garlic, minced
1 tsp fresh minced thyme or 1/2 tsp dried
1 pint sliced mushrooms of choice
2 tbls flour
1 cups chicken stock or essence
1/2 cup half 'n half
2 cups cooked turkey, diced or shredded
2 tbls sherry
salt & pepper to taste

Melt the butter over medium heat in a 10 inch fry pan and saute' the onion for 4-5 minutes, then add the garlic and thyme.  Cook another minute stirring frequently.  Add the mushrooms and cook until their liquid is released and they are soft.  Add flour and combine with vegetables until smooth.  Add stock and stir to make a smooth sauce.Add the half n' half and bring to a simmer.  Add the turkey and sherry.  Heat to simmer, adjust seasoning and serve over cooked brown rice.