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Southern Collards with Cornmeal Dumplings

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Southern Collards with Cornmeal Dumplings Southern Collards with Cornmeal Dumplings Recipe Courtesy of

54321 Based on 5 Reviews

Servings: 4 to 6
Prep Time: 25 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

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 Paula Deen’s 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

Paula Deen’s House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions

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.

Paula Deen’s House Seasoning:

Mix the salt, pepper and garlic together and store in an airtight container for up to 6 months.

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Show: Paula's Best Dishes Episode: Keepin' It Southern
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Reader Comments:

54321

love paula deen cooking

By mary byrd on January 28, 2012

54321

Made this for a New Year's Eve party; everyone loved it. Remember to buy a lot of collards because they cook down. Had never tried the dumplings with them, what a great combination. Happy 2012.

By luvpaula on January 25, 2012

54321

Paula, Love your shows and cookbooks! The recipe above for your cornmeal dumplings really brings back memories of my Mother. I was just recalling her cornmeal dumplings and ham recipe to co-workers a few days ago and told them that I had never heard of anyone else making them. I loved them as a child and still do, but have never had them with collards. Can't wait to try it with some of my New Year's dinner leftovers!!

By Claire Iler on January 03, 2012

54321

Sounds yummy

By Marlene Hill on December 28, 2011

54321

Paula I just love you....... when I get up on the weekends I look so forward to watching you and your sons or whoever you have on. Your boys are so lucky to have you for a mom. You make me smile everytime I watch you. I am a recent divorcee and have two kids who I was actually the mom and dad for. 1 girl 1 boy. They are wonderful kids. So njust graduated High School and Daughter is getting married this Sept. When I was married (21 years) I really didn't have a clue how to prepare good food I did my best. When I would work so hard following a recipe and feeling so proud of myself he would look at it and always say, "what's this chicken choke"?. Broke my heart... He still would eat every bite. We eventually did separate, due to his infidelity. I'm doing pretty good, Im a great mom I work hard and always take care of my kids over myself. Watching you, you make me feel good about myself. I have made a ton of your fanastic meals and my kids, friends and parents loved them. Thank you for being there for me every morning. You really are a special lady. I'm also saving for those beautiful Tin woodsman measuring cups and spoons!!!!!

By Donna Nickell on August 24, 2011

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