Cut away all the green part of the celery.
Cut up the white heart in 1 inch lengths.
Boil until tender in the turkey soup.
Strain and hold the celery aside, keeping the liquid for the sauce.
Melt the butter.
Add the flour.
Cook together for 2 minutes.
Gradually add the boiling milk while stirring well.
Add the hot liquid in which the celery was cooked.
Stir to keep smooth.
Cook for 10 minutes.
Add the cooked celery, seasonings, and, lastly, the cream.
Drain the turkey.
Pour half the sauce over it and serve the rest separately.
Any turkey that is left over should be returned to the cooking liquid to get quite cold.
This will be moist and juicy when you eat it next day.
Turkey bones make wonderful soup.