The Palestine Herald, Palestine, Texas


December 14, 2013

COOKING WITH SIMON: Feed a cold with comfort food

Lately when I’ve been out grocery shopping several people have been stopping me to ask questions about food and the recipes in the newspaper. It’s great talking to everyone and makes shopping fun.

One of the things I get asked the most is what do I like to cook, and more to the point, what is my favorite dish.

That’s quite a hard question to answer, as food to me is all about the season and how the weather is blowing in that day.

And since we live in Texas that could mean anything from hot to cold. Speaking of cold, a lot of us seem to be suffering from one.

As I remember as a child, we were told to feed a cold and starve a fever.

This seems to be running true since my aches and coughs from the past few days have me craving hot soups and pastry-topped pies and all types of comfort food goodness.

Today's recipe is one of my favorite dishes for filling the body with comfort and warmth. And since it’s turkey and dressing time of year this recipe is also a way to use holiday leftovers. And don’t forget the cranberry sauce. It’s the perfect condiment to place along side.




2 cups chopped turkey meat, cooked

1 cup sliced mushrooms, sautéed

1 cup cornbread dressing

1 sheet of puff pastry

3 tablespoons butter

3 tablespoons flour

2 cups milk

1/4 teaspoon salt

1/2 teaspoon black pepper


In a saucepan over low heat combine the butter and flour. Stir together until butter and flour are incorporated and forms a light colored paste.

Slowly whisk in the milk and bring to a simmer. Let thicken and reduce heat. Season with salt and pepper. Taste for seasoning and add more salt and pepper, if necessary. Remove from heat. Stir the turkey and mushrooms into the sauce and set aside.

Preheat oven to 350 degrees. Butter an 8x8 baking dish.

Pour the sauce mixture into the dish. Using an oiled spatula, spread the cornbread dressing over the top in a thin layer. Add the puff pastry sheet to the top and prick with a fork. In a few places slit the pastry all the way through with a knife so that steam can escape. Bake for 30 to 40 minutes until pastry is golden and cooked through.


Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to or call 903-729-9500.

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