Southern Collards with Cornmeal Dumplings

Total Time:
1 hr 25 min
25 min
1 hr

4 to 6 servings

  • Collards:
  • 1 to 1 1/2 pounds smoked turkey wings or necks
  • 2 quarts chicken broth or water
  • 1 teaspoon hot sauce, such as Paula Deen Hot Sauce
  • 1 teaspoon The Lady and Sons House Seasoning, recipe follows
  • One 1-pound bunch collards, center ribs removed, leaves cut into 1/2-inch strips
  • 4 tablespoons (1/2 stick) butter
  • Dumplings:
  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 small onion, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • The Lady and Sons House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • For the collards: In a large pot, combine the turkey wings, broth, hot sauce (add more if you desire) and House Seasoning; simmer for 20 minutes. Add the collards and cook, stirring occasionally, until they are tender, about 20 minutes more. Stir in the butter. Using a slotted spoon or tongs, remove the turkey wings and discard. Transfer the collards to individual serving bowls, cover them with foil and keep warm. Reserve 1/2 cup of the liquid for the dumplings and reserve the rest of the cooking liquid in the pot.

  • For the dumplings: Combine the cornmeal, flour, onions, salt and pepper in a bowl. Stir in the 1/2 cup reserved collard liquid into the dry ingredients until just combined to form a thick batter.

  • Bring the collard broth back up to a boil and drop the dumpling batter into it, 1 teaspoon at a time. Simmer until cooked through, 20 to 25 minutes. Cook's Note: Do not use a spoon to stir. Gently shake the pot back and forth. Using a spoon will tear the dumplings apart.

  • Transfer the dumplings to the bowls of collards. Spoon some of the broth over the collards and dumplings and serve hot.

The Lady and Sons House Seasoning:
  • Mix the salt, pepper and garlic together and store in an airtight container for up to 6 months.

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