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To make the mushroom gravy, put a saucepan over a medium heat and heat the butter until foaming. Add the white parts of the spring onions and fry for 2 minutes, then add the garlic and cook for another 2 minutes.
Add the mushrooms and cook until soft, about 2–3 minutes. Now add the stock and miso, bring to the boil then reduce heat and simmer for a few minutes.
Add the cream and stir with a whisk until well incorporated. Season and finish with the spring onion greens scattered on top. Keep warm and set aside.
To make the turkey gravy, take yesterday’s turkey roasting tray, place on the hob over a medium-high heat and deglaze with the white wine, scraping the bottom of the pan to dissolve all the sediment into the liquid.
Add the stock and tabasco and cook until it has reduced and thickened. Strain and keep warm until ready to serve.
Spread a generous amount of butter on the outside of each slice of sourdough. Mix the cheese and pickles, season, then pile in between the two slices of bread.
Heat a heavy-based saucepan over a medium-high heat, then cook the toastie for a couple of minutes on each side, until cheese is oozing and bread is crisp and golden on the outside.
Slice the toastie in half and place onto a serving plate, topping with the spring onions. Serve the gravy and mushroom sauce in jugs on the side.