Skin the onions and cut into quarter rings. Shred the turkey meat and fry it together with the onions in a little oil. Only season when the meat is browned all over. When the onions are translucent and the meat has taken color, add the herb processed cheese and stir through.
Add the cremefine and a little milk and cook until thickened, about 3 minutes. Slowly stir in the sherry and bring to a boil again to dissipate the alcohol.
Add milk to bring to the desired consistency. Season to taste with Maggi. Serve with spaetzle and any vegetable.