Page 261 - Turkey Book from Meathead

them, and Meathead throws them out if his wife isn't looking. You can leave them in if you like that sort of thing.
About the mushrooms. Regular old button mushrooms work fine, but you can use others, like portobellos or shiitakes.
About the apples. Try to get a really crunchy apple so it doesn't melt while cooking. Braeburn, Fuji, Gala, Granny Smith, Golden Delicious, or Red Delicious are good choices.
Other add-ins. Celery and potato cubes are common in pot pies. Chop a stalk of celery and add it with the onions and mushrooms. Pre-cook a potato by grilling or boiling it, and then chop it into small cubes. Sweet potatoes are sometimes found pot pies in the South, and turnips are an Old World tradition. We've even seen recipes that call for rice and noodles. Just be careful: they can drink up a lot of gravy. You can add milk or cream to the gravy, or even grate in some parmesan cheese. A splash of sherry or brandy can give a nice edge to the gravy.
1| Make the crust. Follow the recipe for Meathead’s wife's all-purpose pie crust, or use your favorite pie crust recipe, or use a premade crust from the store. Put it in the refrigerator to chill for at least an hour. You definitely want a crust on top. You can skip the crust beneath, but I wouldn’t. That means you will be making a double crust.
2| Prep. Coarsely chop the onion and mushrooms. Pull or chop the leftover turkey into marble-sized pieces, or smaller. Peel and core the apples and chop into marble size pieces, or smaller.