Turnip Greens and Cornmeal Dumplings |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Paula Deen recipe Ingredients:
3/4 lb smoked meat (smoked turkey wings are excellent) |
4 quarts water |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon garlic powder |
2 chicken bouillon cubes |
1/4 teaspoon ground ginger |
1 bunch turnip greens, with roots |
4 tablespoons butter |
1 teaspoon sugar (optional, may be used if greens are bitter) |
1 cup all-purpose cornmeal |
1/2 teaspoon salt |
1 small onion, chopped |
1 egg |
2/3 cup liquid from cooked turnip |
Directions:
1. Place smoked meat in water along with spices and bouillon. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar.
2. For dumplings: Mix cornmeal, salt, onion, and egg. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
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