Ingredients

3/4 pound smoked meat (smoked turkey wings are excellent)
4 quarts water
1 teaspoon House Seasoning, recipe follows
2 chicken bouillon cubes
1/4 teaspoon ground ginger
1 bunch turnip greens with roots
4 tablespoons (1/2 stick) butter
1 teaspoon sugar (optional; may be used if greens are bitter)
Cornmeal Dumplings, recipe follows

Instructions

Place smoked meat in
water along with House Seasoning, bouillon, and ginger. 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.
Serve with dumplings. House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6
months. Cornmeal Dumplings
1 cup all-purpose cornmeal
1/2 teaspoon salt
1 small onion, chopped
1 egg
2/3 cup liquid from cooked turnips

Mix all ingredients together. 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.