Southern Collards With Cornmeal Dumplings
By Paula DeenJUMP TO RECIPE
- 1 to 1 1/2 pounds or necks smoked turkey wings
- 2 quarts or water chicken broth
- 1 teaspoon such as Paula Deen Hot Sauce hot sauce
- 1 teaspoon Paula Deen's House Seasoning
- 1 lb bunch center ribs removed, leaves cut into 1/2-inch strips collard greens
- 4 tablespoons butter
- 1 1/2 cups cornmeal
- 1 cup all purpose flour
- 1 small minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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.