Turnip Greens with Cornmeal Dumplings

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  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Cook: 2 hr 30 min
  • Yield: 4 to 6 servings
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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

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Cornmeal Dumplings

1 cup all-purpose cornmeal

1/2 teaspoon salt

1 small onion, chopped

1 egg

2/3 cup liquid from cooked turnips 


  1. 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. Mix ingredients together and store in an airtight container for up to 6 months.

Cornmeal Dumplings

  1. 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.