Leftover Turkey Salad

It’s not the salad left over, but the leftover turkey.
Any meat will do, but for this time of year in the US, turkey is abundant and cheap. I frankly enjoy using my bare hands to strip all the meat off the carcass when the feast is done, because it allows me to find the gristle and pull the meat away.
Grind the meat. I have one of those old hand-cranked kitchen food grinders, which I still love to use. I push through as much as a pound of meat, then add fresh carrots and celery. I also added half a small yellow onion. If you don’t have pickle relish, run the pickles through. Most people prefer a sweet relish. In this case, I used some pickled sweet peppers my wife made from our garden produce using her own recipe. The point is to sweeten the whole thing and add some moisture; I even dump in some of the sweet pickle juice. I run a slice of whole wheat bread behind everything else through the grinder to push through the last bit of vegetables.
Finally, add some creamy salad dressing. Here in the US, most people like mayonnaise, but I grew up hating the taste. I still hate it; nowhere have I been in the world where I’ve liked the local version of mayonnaise. So we’ve always used Kraft Miracle Whip. Stir in your favorite until it reaches the consistency you like. I want it to stick together and be spreadable. It will keep for several days in the refrigerator without any hint of spoilage due to the pickle vinegar.
Today I ate it on a slice of pita bread, which I lay in the skillet with a pat of real butter. Using low heat, I put a lid over it to catch the moisture from the melting butter. I heat the pale side down first, then turn it and lay thinly sliced cheese across that face while the browner side gets warm. Because of the low heat, it gets just slightly crispy. Dump a large serving of the turkey salad on top, spread, and eat.
Yes, I use my fingers so I can lick off the butter. Men are like that. And I’m still losing weight.