You ask, and I provide...!
Bread sauce is a wonderful traditional accompaniment to poultry dishes. It is part of the traditional British Christmas dinner, and is traditionally served with turkey or goose at Christmas. (So, you get that it's traditional? I'm just reading this back and noticed how many times I used that word!)
You can also serve it with chicken, although it's a bit of a faff to make from scratch on a regular basis. It's a thick sauce which, when cold, can get pretty solid and goes very nicely with the meat in a sandwich. (Good old stodgy British food at its best - a sandwich made of two slices of bread with more bread in the middle!)
In medieval times, bread was frequently used to thicken sauces. Bread sauce is the sole survivor of these medieval sauces, and this makes it one of the oldest sauces in British cooking, flavoured with spices brought in from some of the earliest explorations across the world and thickened with dried bread.
Here's a link to Delia Smith's recipe for bread sauce.