Page 262 - Turkey Book from Meathead

3| Make the filling. Melt the butter over medium heat in a saucepan. Add the mushrooms and onions, turn it up to medium-high, and cook until the onions are soft and translucent, about 5 minutes. Add the veggies and cook until they are soft, about 10 minutes. Add the turkey, rub, and water and cook until warm. Turn to the lowest setting. Don't add the apples yet. Taste the filling, and add more salt, pepper, or herbs as you feel are needed.
4| For the gravy. While the filling is cooking, melt the butter in a small sauce pan over a medium heat. Add the flour a little at a time and whisk in thoroughly so there are no lumps. Keep whisking until the mixture, called a roux, turns amber, but not brown. A roux adds flavor and complexity and thickens the gravy. Turn the heat to high and immediately begin adding the turkey stock in a steady stream, whisking all the while so the roux dissolves. Whisk another minute or 3 until the sauce gets a bit thick, perhaps the thickness of latex wall paint.
5| Preheat. Now's a good time to preheat the oven to 350°F.
6| Filling the bowls. If you’re making a double crust, take the dough and cut it into eight equal parts. Spread about 3 tablespoons of flour on a work surface, rub some on your rolling pin, and roll each quarter into a 1/8-inch thick disk, rolling from the center outward. Line the bowls with the bottom and side crust and cut o any extra at the lip of the bowls. Divide the filling among the four bowls. Then divide the apple chunks among the four bowls. Then ladle the sauce evenly on top of the four bowls.