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one tablespoon unsalted butterone tablespoon extra-virgin olive oilone cup chopped onionsix ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswiseone cup thinly sliced peeled carrots (about about two carrots)one/about two cup diced leftover cooked vegetables (optional)one one/about two cups diced cooked turkey (about seven to eight ounces)one to one one quarter cups gravyone teaspoon chopped fresh thymeone quarter cup frozen, green peas (Recipes by ingridients green peas) thawedone tablespoon chopped fresh Italian parsley plus additional parsley leaves for crustone egg white, beaten to blend with one teaspoon water (for glaze)one nine-inch purchased pie crustCranberry sauce. .
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