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Turnip Greens with Cornmeal Dumplings Recipe

Turnip Greens with Cornmeal Dumplings

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Southern Comfort

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 1-10 of 22

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  • on April 30, 2012

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    Love the added cornmeal dumplings. I would fry and then add, they dumplings would be browned.

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  • on March 18, 2012

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    the dumplings fall apart it must be that I can't find all purpose cornmeal here in California. Any suggestions on finding the all purpose meal?

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  • 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...

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  • on December 07, 2011

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    Easy and delicious!

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  • 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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  • on October 09, 2011

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    These greens are so good, they'll make you slap yo momma! I've been looking for this recipe for years. The secret ingredient I've never used was the ground ginger. I didn't make the dumplings; I made plain ole cornbread instead. I also used one quart of chicken broth and three quarts of water, but I still added the boullion for good measure. Delicious!! My hunt is over!

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  • on June 19, 2011

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    I make this every year at Thanksgiving! It is the best recipe for Greens I have ever tasted. I ususally add a bunch of Mustard greens as well. I only use fresh greens which can be a little time consuming to clean. But in the end, this dish is worth it.

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  • on December 03, 2010

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    I wasn't sure what to think. I found the reviews contradictory. I don't think I will try this recipe.

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  • on August 16, 2010

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    I'm a big Paula fan, and have successfully made many of her other dishes, but something in this recipe is off...I had way too much liquid for a bunch of greens, and they were pretty much tasteless...I'm going to have to doctor them up with some crushed red pepper and hot sauce to get any taste out of them...I just don't get it...won't be trying this one again...

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  • on November 07, 2009

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    I consider myself to be a pretty decent cook, but I wasn't exposed to much Southern cooking until I married my husband two years ago. His mom makes something similar to this, so I decided to give it a try. I liked the simplicity of cooking the greens and starch together, though I found that the measurements listed for creating the dumplings were off - assuming that the 2/3 cup of greens liquid was to be stirred into the cornmeal (not sure how else you could do it. 2/3 cup was way too much, and I had to add the better part of another cup of cornmeal to the mix to make them hold together. Aklthough I had to sort of squeeze them together (rolling did not work, they did hold together when put in the boiling water. We both liked the finished result, which was very hearty if a little dense, though hubby said he'd like the dumplings better finished in a skilled (kind of pan-fried. I would make this again, but with some alterations to the dumpling ingredient measurements.

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