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Southern Collards With Cornmeal Dumplings Recipe by Paula Deen

Easy Level
70 MIN 10 Prep + 60 Cook
Servings
$ /Serving
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Easy Level
70 MIN 10 Prep + 60 Cook
6 Servings
$ /Serving

Southern Collards With Cornmeal Dumplings Recipe by Paula Deen

Easy Level
70 MIN 10 Prep + 60 Cook
6 Servings
$ /Serving

Ingredients

  • 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
  • 1 lb bunch collard greens, center ribs removed, leaves cut into 1/2-inch strips
  • 4 tablespoons butter
  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 small onion, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

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.

 

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