Cheese Acres left over turkey pot pie

There is always turkey left and who doesn’t love a good pot pie? Here is my recipe for a very simple but delicious one.


3 1/2 – 4 cups frozen vegetables
1/2 cup sliced celery (optional)
2/3 cup butter
1/2 cup chopped onion
2/3 cup all-purpose flour (I use whole wheat)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cooked turkey meat – light and dark meat mixed
4 (9 inch) unbaked pie crusts (makes 2 pies)


Pre-heat oven to 425 degrees
Place the mixed vegetables and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain and set aside.
Melt the butter in a saucepan over medium heat, and cook the onion until translucent. Stir in the flour, and seasonings. Slowly stir in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey into the mixture.
Scoop half of the filling into each pie crust. Top with another crust. Pinch and roll the top and bottom crusts together to seal, and cut several small slits in the top of the pies to release steam.
Bake until the crusts are golden brown and the filling is bubbly, about 30 to 35 minutes. Cool for 10 minutes before serving.

One ready to go in the oven.
One ready to go in the oven.
Yummy pie all done!
Yummy pie all done!

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Oak Hill Homestead

Southern Cornbread and biscuit dressing


Any true southerner knows that a Thanksgiving meal must include cornbread and biscuit dressing. Sorry but no stuffing for us! To start I make a pan of good ole southern biscuits and a pan of corn bread. I add one extra egg to the cornbread. Once that is done the dressing making begins.

Juice from turkey or chicken broth

Crumble the biscuits and cornbread into a large casserole dish. I usually make mine about half cornbread, half biscuit. It gives it a really nice taste.
Add celery and onion, amount to your liking. (If you have non celery eaters like I do you can use celery salt for flavor)
Add the juice, salt and pepper and mash together.
The dressing should be very moist now to come out perfect after baking!
Bake at 450 degrees until brown.

It should be moist enough after baking to not even need gravy, but we all know a southerner needs giblet gravy so here is a link for a very simple and adaptable gravy.

Is anyone else getting hungry?

Lighter Sweet Potato Casserole

Sweet potatoes!

Not mine, but looks delish
Not mine, but looks delish

4 pounds (about 10-12 large, depending on size) sweet potatoes, peeled and cut into chunks
1/ 2 cup almond or low fat milk
1 large farm fresh egg
3 tablespoons brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Optional: chopped pecans, approximately 1/4 -1/2 cup as desired


Boil sweet potatoes covered in water in a large saucepan. Reduce heat, cover and simmer for 25-30 minutes or until tender. Drain off the water.
Prepare a 2 qt. baking dish coated with nonstick cooking spray.
In a large mixing bowl, beat the sweet potatoes, milk, egg, brown sugar, salt and vanilla until smooth. Sprinkle with cinnamon and 1 T brown sugar and pecans if desired. Bake uncovered, at 350 degrees F for approximately 30-40 minutes or until fully heated.

Picture of mine coming as soon as I make it again this year for Thanksgiving. It is delicious I assure you, and can be made as “light” as you wish!