Place chicken stock, water, wine, bay leaf, and peppercorns in a medium saucepan and bring to a boil. Gently slide in turkey. Reduce heat and simmer until turkey is cooked through, about 10-12 minutes. Transfer turkey to a cutting board to cool down, or run underneath cold water to speed up the process.

Once turkey is cool, place in a food processor and pulse until finely chopped. You may need to do this in batches. You can also finely chop the turkey if you don't have a food processor.

Place turkey in a large bowl along with celery, cherries, green onions, mayo, vinegar, salt, and pepper and stir well to combine.

Spread a thin layer of butter or mayo on one side of each slice of bread. Divide turkey mixture between 6 of the slices, and top each with another slice of bread, butter or mayo side down.

Trim off crusts and cut each sandwich into 4 pieces and serve, garnishing with pea shoots or microgreens if desired.