Reheat cold cooked turkey, cut small, in a Cream Sauce. Arrange in a buttered baking-dish in alternate layers with seasoned crumbs, having crumbs and dots of butter on top Add also any bits of stuffing that may remain. Add stock or gravy to moisten, sprinkle with crumbs, dot with butter, and brown in the oven.
The Myrtle Reed Cook Book, 1916