1. In a small pan, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
2. Sprinkle in the flour and whisk it into a smooth paste (a roux). Slowly pour in the heavy cream while whisking continuously.
3. Season with salt, pepper, and ground coriander. Bring to a light simmer and let it thicken slightly—this takes just a few minutes.
4. Stir in your shredded leftover turkey. Let it warm through in the sauce for about 3–4 minutes.
5. Taste and adjust seasoning if needed. If you love a pop of freshness, stir in a tablespoon of fresh parsley or dill—or just sprinkle it on top when serving.

Serving:

1. Serve this creamy leftover turkey over your leftover mashed potatoes or cook a fresh pot of any type of pasta, white rice, buckwheat or fried rice, whatever sounds good to you or whatever you have on hand.

   This dish reheats beautifully the next day… if you even have leftovers left.