Photo: Turnip Greens with Cornmeal Dumplings Recipe
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
Directions
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.
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By jessebertha_9407015
philadelphia, PA
on February 24, 2013
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First time makeing turnip greens and turnips , i did'nt like them . I did not make the dumplings . The greens was bitter . I did add some sugar but , the greens was still bitter . oh well , no harm in tyring for yourself though .
By ssimms6
Laporte
on November 13, 2012
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I followed the dumpling recipe to the T. They were too loose so I added corn meal till I was able to roll them in balls. I ended up with a pot of corn meal mush not dumplings.
By SybilO
North Carolina
on September 07, 2012
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This was the best and easiest dish I had enjoyed in a long time. After the prep time, you are basically done. I like that it was a filling complete meal. It is definitely a keeper. Several family members ask for me to make it the next week after I made the first batch. Warm, filling and love in a pot.
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