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Turnip Greens With Cornmeal Dumplings Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Turnip Greens With Cornmeal Dumplings Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Ingredients

  • 3/4 lb smoked meat, smoked turkey wings are excellent
  • 4 quarts water
  • 1 teaspoon Paula Deen's House Seasoning
  • 2 chicken bouillon cubes
  • 1/4 teaspoon ground ginger
  • 1 bunch turnip greens with roots
  • 4 tablespoons butter
  • 1 teaspoon sugar, optional; may be used if greens are bitter
  • 1 cup all-purpose cornmeal
  • 1/2 teaspoon salt
  • 1 small onion, chopped
  • 1 egg
  • 2/3 cup liquid from cooked turnips

Preparation

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 sand. 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 liquid after cooking if making dumplings.) Add butter and dumplings (if desired) and serve.

Cornmeal Dumplings

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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Preparation

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 sand. 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 liquid after cooking if making dumplings.) Add butter and dumplings (if desired) and serve.

Cornmeal Dumplings

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product