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 caroleholb
Andersonville, TN
on December 30, 2011
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This recipe has become a New Year tradition in our family. I serve this with black eye peas. Awesome meal. Thanks Paula...
By yolimom_8007356
Pasadena, TX
on December 07, 2011
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Easy and delicious!
By svoone
south east
on November 17, 2011
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Very, delicious and simple to make. I found creating the dumplings easy,BUT a few fell apart while cooking the 15 minutes that the recipe called for. I too used the greens liquid for the cornmeal but thought it was to much & added the liquid in small increments and didn't use all of it. I think next time I will pan fry them a little bit before adding to the pot. I had to squeeze them together (rolling did not work, they didn't hold together when put in the boiling water.The only changes made was I sauteed the diced turnips with a little oil, real butter, salt and sugar first before adding to broth and used a diced cooked smoked ham and added less than and 1/8 of cayenne pepper to the broth. YUM! My sister and I made this for her husband and 2 teenage sons and we liked the finished product, which was very hearty, and by the time dinner was over the pot was empty and cleaned out. This is a keeper!
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