Actually the Poultry Seasoning Or Bells Seasoning Mixture, is some what traditional & contrasts with the West Indies Mix of Allspice/ Nutmeg/Clove some use Mace instead, while others add a touch of cinnamon. Bell's suits beef the West Indies group suit pork. Some make their pie with venison. It's the balance of flavor that counts. I add lots of onion, celery, & finely grated carrot, but not garlic,my Mother’s Way. I add finely chopped baby bella mushrooms for the earthy flavor they add! My Mother used saltines instead of potatoes, others use toasted bread crumbs or croutons. My Mother also used the meat mixture to stuff the bird. I talked to someone who added a little bacon for flavo. For the Crust a Meat Pie Crust is generally made with lard. My Mother used Lard (real Lard rendered from the Annual Pig That was the bulk of our Winter Meat supply), but used 50/50 Lard/ Bacon Fat. With a couple of Tablespoons of Cider Vinegar & ice water. Her Crust was so savory, so much flavor. I can't get real Lard & no bacon allowed. My own Crust is Butter, Vinegar, baking powder, & iced seltzer. (For flaky crust, it works).So I agree, get the recipes from MIL for the filling & crust, as the years pass, little things may change, every woman adapts each recipe to her ways. But always ask your MIL for recipes,they like that, they enjoy it when they are consulted, they get ignored to often in this age of families stretched around the world. Anything from cooking, cleaning, laundry, How To's. Sure you can Google it, but you can make someone’s day, just by asking them.

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